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Egg Foo Yung Technique

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Egg Foo Yung Technique

David A. | May 23, 2005 12:38 PM

I admit to a weakness for egg foo yung, the deep-fried egg, onion, and pork omelette sold by otherwise heinous American Chinese take-out joints. I've tried making it at home but with no luck. When I lower a greased ladle with the egg mixture into the oil the egg fuses to the surface of the spoon; when I pour the egg mixure into the oil it instantly scatters. How is this done? The solution is not pan-frying. This produces a very different result.

Any help would be appreciated.

David A.

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