Comments on: How to make Egg Foo Young- a classic Chinese omelet (芙蓉蛋)

By: KP Kwan

KP Kwan — Fri, 30 Oct 2020 01:20:54 +0000

In reply to Rose.

Hi Rose,
I am glad that you like it.
KP Kwan

By: Rose

Rose — Thu, 29 Oct 2020 22:17:39 +0000

Thank you for the recipe. I increased the amount of ingredients a bit and it came out just delicious.

By: Kelly Domine

Kelly Domine — Tue, 22 Sep 2020 20:21:19 +0000

Great video on egg foo Yung!

By: KP Kwan

KP Kwan — Wed, 21 Aug 2019 09:39:07 +0000

In reply to CC.

Hi CC,
Thanks for the trick you share. I will try your method next time is I want to make a perfectly round shape.
KP Kwan

By: CC

CC — Tue, 20 Aug 2019 05:38:23 +0000

Back in the ’70s I worked in a chop suey takeout where I sometimes was allowed to cook egg foo young. I recall the kitchen had ring molds in the cast iron skillet so that the batter would initially fry into perfect rounds, then take up the molds and flip the patties to brown the other side. Seems every recipe I see online ignore this very handy technique, this page too.

By: KP Kwan

KP Kwan — Wed, 03 Jul 2019 01:24:45 +0000

In reply to Elaine.

Hi Elaine,
Thanks for your kind words. I hope you will enjoy your living in Sweden.
I am for sure will keep writing. It is not too difficult as I am working in a restaurant! Whenever you crave for Asian food, please visit my blog and hope you will find what you want.
Regards,
KP Kwan

By: Elaine

Elaine — Tue, 02 Jul 2019 11:52:56 +0000

I’ve been following your recipes for few years, ever since I moved to Sweden (I’m a Malaysian Chinese). I’ve made the foo young egg just last week and it tasted exactly like chinese restaurant quality in Malaysia. Just what I wanted when I miss the food in Malaysia. It is also my dad’s favourite dish whever we order from a chinese restaurant back home. Would like to say that out of all the food recipes I have tried from other sites, yours turn out to be the best. They turned out so well every single time when I try a new recipe from your site. Keep up the good work and thanks for sharing!

By: KP Kwan

KP Kwan — Sat, 09 Mar 2019 02:19:56 +0000

In reply to Angela Calvo. Thank you for trying the recipe. I referred to some recipes written in the native language when I wrote the egg foo yong recipe. Hopefully, it is authentic.

By: Angela Calvo

Angela Calvo — Fri, 08 Mar 2019 01:43:08 +0000

Wonderful and so interesting to read! I want authentic recipes, and only use recipes by the natives. After seeing your tips and watching the video, I am ready to make my FIRST Egg Fu Yun!
My great grandfather was Chinese, by the way 🙂
Thanks,
Angela

By: KP Kwan

KP Kwan — Thu, 14 Feb 2019 09:55:44 +0000

In reply to Catherine Mueller.

Hi Catherine,

Thank you for your comment and sorry for the late reply due to the Chinese New Year break.
The best wok that can generate the wok-hei (the aroma you are familiar with at the Chinese restaurant) is cast iron wok.
You can buy it on Amazon. Here is one of the examples:
https://amzn.to/2E9ixFn

It doesn’t means the higher the price the better it is. The non-stick type is not as good as cast iron because it can handle very high heat.

KP Kwan