Egg Foo Young. It’s a Chinese-American dish that was created by Cantonese immigrants. 

It is a beloved dish by millions of Americans. I, however, was repulsed by it. It was greasy and flavorless. But it’s one of Doug’s favorite dishes, and our nearest Chinese restaurant is 45 minutes away, so I had to make it myself. I also had to make it so that I liked it. 

Challenge accepted.

I was prepared to cook the best Egg Foo Young ever! But…the first time I made it, it was a complete and utter failure. What I got instead of Chinese takeout perfection were the most disgusting, oddly shaped, greasiest patties ever made in the history of food. They were exactly what I hated about Egg Foo Young, but worse!

What went wrong? 

Instead of following the proper cooking method, I thought I knew better than thousands of experienced Chinese chefs and used a deep fryer instead of the extremely important wok and wok ladle. 

What was the secret?

On my second try, I carefully followed the directions on how to place the batter in the hot oil.