Egg Foo Yung
Still testing I have vague memories making this with my parents when I was little Now I m trying to engineer it to what I remember Non traditional Chinese
Still testing I have vague memories making this with my parents when I was little Now I m trying to engineer it to what I remember Non traditional Chinese
- Carbohydrate 15.7733679045054 g
- Cholesterol 283.085685246 mg
- Fat 23.9383993693215 g
- Fiber 2.0810715082764 g
- Protein 26.0344272530076 g
- Saturated Fat 5.83787091704944 g
- Serving Size 1 1 Serving (275g)
- Sodium 875.633960974451 mg
- Sugar 13.692296396229 g
- Trans Fat 1.19960921037848 g
- Calories 371 calories
Step-by-step
- Beat eggs with garlic powder and ginger and set aside.
- Heat 1/2 inch oil in a deep frying pan.
- Mix bean sprouts with chopped ingredients.
- Toss chopped ingredients with corn starch.
- Pour over egg mixture and quickly mix.
- Drop small handfuls or large dollops of well coated mix into oil.
- Turn when browned.
- Place on paper towels to drain.
- Serve hot with soy sauce or teriyaki.
Fresh mung bean sprouts provide the structural backbone of this dish, supplying essential water content and crisp resistance against the tender egg ribbons. Thoroughly washing and spinning these sprouts dry before mixing is critical; excess surface moisture will cause the hot frying oil to splatter violently and prevent proper browning. When vegetables meet hot oil, trapped water instantly converts to steam, creating the airy internal pockets characteristic of properly fried egg pancakes.
Assessing doneness requires visual and auditory attentiveness rather than digital tools. Watch the edges of each dollop as they hit the half-inch depth of oil; once the perimeter turns golden brown and firm, slide a thin spatula underneath to check the underside color. The frying sound will transition from a loud, frantic hiss to a quieter, deeper bubble as the moisture evaporates from the center, signaling that the interior eggs have fully set.
Coating the chopped vegetables and drained sprouts in cornstarch acts as a binding agent, absorbing excess moisture released by the mushrooms and onions during cooking. This starch barrier keeps the mixture cohesive when dropped into the pan, preventing individual shreds from separating into loose bits in the oil. Toss the dry starch thoroughly through the vegetable blend before incorporating the beaten eggs to guarantee an even film across every piece.
Fresh vegetables contribute bright crunch and high moisture levels, whereas preserved ingredients like cooked ham introduce concentrated salinity and a dense, chewy texture. Adjust the added salt cautiously when incorporating cured meats, as their internal sodium content will render during the frying process. Maintain the oil temperature strictly between 350 and 375 degrees Fahrenheit between batches to ensure the exterior crisps before the interior overcooks.
