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