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i have a question for all NY hounds. i'm living in arizona and recently picked up a menu from a new chinese joint. under the "classics" section it listed egg foo young (new york style). what is new york style egg foo young?
i'm hoping it's made with all the meat & vegetables inside a thick, deep fried omlet, with a crispy edge. a clear sauce poured over.

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  1. I think you're in luck my friend

    1. Classic New York Style Egg Foo Young consists of the following:

      Three Eggs
      Diced Onion
      Bean Sprouts
      Protein of Choice, e.g., Red Roast Pork, Chicken or Shrimp.

      The gravy is made with chicken stock, corn starch to thicken and seasoned to taste with salt, white pepper and colored with dark soy sauce. I've never seen the gravy to be clear or white, only brown.

      To make the Egg Foo Young, you need a fair amount of hot oil to ladle the egg mixture into the wok, so the mixture can be partially submerged and allowed to crisp. Once the eggs form, then you flip.

      9 Replies
      1. re: fourunder

        thank you for the information, it's what i wanted to hear.

        1. re: prescitt

          I failed to mention that an order would consist of three separate small omelets, not one big one. Also the amount of oil need would depend on what type of vessel you will be using to cook the dish. A medium sized wok would require 1-2 cups of oil. The oil must be hot enough to form the omelet so that when the egg mixture is ladled in, it will instantly start to bubble in the oil. You want just enough oil to submerge the bottom of the eggs and not the top. In a Chinese kitchen, you would cook all three omelets in the same wok at the same time, but you could certainly cook one at a time. The advantage of using a wok, rather than a shallow fry pan is you reduce the chance of oil spilling over the edge and you can use less oil....when you ladle in the egg mixture and the first omelet begins to form, you can add the second, and then third. The volume of the eggs will displace the oil and rise in a wok....The higher sides make it easier to flip and the splatter is caught by the higher sides.

          1. re: fourunder

            tell ya' what, fourunder. why don't you plan a vacation to AZ., & we can cook us up some?

            1. re: prescitt

              The last time I was in AZ......I was a student at the U of A.....it would be nice to go back....plus, I hear the golf is pretty good too.

              1. re: fourunder

                winter golf in the valley of the sun (or tucson for my wildcat friends) is a big deal.
                come to AZ. for some golf & old school chinese. here's the link to the afore mentioned chinese joint. http://www.tao-kitchen.com/
                i'll meet ya' for lunch.

                1. re: prescitt

                  The Egg Foo Young does indeed look like what you would get in an Old School Cantonese Restaurant. Have a look at restaurants popular from the 60s-80s.

                  http://offthebroiler.wordpress.com/20...

                  http://offthebroiler.wordpress.com/20...

                  http://offthebroiler.wordpress.com/20...

                  1. re: fourunder

                    thanks fourunder, those pix are great, & the egg foo young--classic! here in AZ.
                    we hve NO tradition.

                    1. re: fourunder

                      hey fourunder------it took me a month to finally satisfy my "new york style" egg foo young craving @ the tao kitchen, but it was worth the wait.
                      three plump little, crispy edged omlets, full of BBQ pork & vegetables on the plate with a bowl of translucent brown sauce to spoon over, were just as you described.
                      it was heaven on a plate. (and the fried rice wasn't bad either.)

                      1. re: prescitt

                        Very nice....there's something about the combination of the gravy, grease and onions that give it the unique taste unlike traditional pan fried omelets.