EGG FOO YOUNG

Serves 12
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Directions

  1. 1Dice up some cabbage.
  2. 2Put the diced cabbage into a mixing bowl.
  3. 3Dice some celery and add it to the mixing bowl.
  4. 4Dice one small onion and add it to the mixing bowl.
  5. 5Slice some green onions and add them to the mixing bowl.
  6. 6Crack eggs into the bowl with the vegetables.
  7. 7Add salt to the mixture.
  8. 8Add chicken bouillon.
  9. 9Add black pepper.
  10. 10Mix all ingredients well by hand.
  11. 11Add flour to the mixture.
  12. 12Add baking powder to the mixture.
  13. 13Continue mixing until the batter is thick and well combined.
  14. 14Heat frying oil in a pot to 350°F (175°C).
  15. 15Heat a stainless steel ladle in the frying oil for 10-20 seconds and leave about 1 tablespoon of hot oil in it.
  16. 16Spoon about 3-4 tablespoons of the batter into the heated ladle.
  17. 17Gently place the ladle with the batter into the frying oil.
  18. 18After about a minute of holding the ladle in place, release the egg foo young from the ladle.
  19. 19Use chopsticks to pierce a small hole in the center of the patty to ensure even cooking.
  20. 20Flip the egg foo young to cook each side to a golden perfection. Fry for 4-6 minutes on each side, depending on the size of the ladle.
  21. 21Remove the fried egg foo young when it is golden brown.
  22. 22Serve warm with teriyaki sauce.

Ingredients

  • 2 cups cabbage, small diced
  • 0.5 cup celery, small diced
  • 1 cup onions, small diced
  • 0.5 cup green onions
  • 7 large eggs
  • 1 cup all purpose flour
  • 2 tsp baking powder
  • 1.5 tsp kosher salt
  • 1 tsp chicken bouillon
  • 0.5 tsp black pepper
  • Frying oil

Equipment

Chopping boardKnifeMixing bowlSpoonStainless steel ladlePotStrainerChopsticks

Tips

  • To ensure even cooking, pierce a small hole in the center of the patty while frying.
  • If not eating all at once, par-fry the egg foo young until lightly golden brown, cool completely, and freeze in an airtight container for up to one month.
  • To reheat frozen egg foo young, deep fry at 350°F (175°C) for 3-5 minutes, depending on the size.

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