I'm loving all these videos. I must own 20 Chinese cookbooks and none of them mention details like oil control, temperature control, timing etc. You guys rule!

Best part is the sharing of little bits of knowledge that makes cooking perfect. You guys rock, keep up with the good work.

You guys put a huge smile on my face with this fantastic video! I've tried it several times now and find that adding some Oyster sauce to the egg mix gives an additional dimension to this Foo Young. Thank you for sharing the happiness!!!

Ive been watching your videos now for about a week and finally decided to give one a go. I just want you to know that this is by far my new favorite way to prepare eggs. Its so versitile! And I have always hated take out egg fu young, so seeing something like this not deep fried and drenched in brown sauce was so refreshing. I love your content, and cant wait to try something more advanced next!

I’m from Mexico and I’m totally falling in love with you channel! Thank you for sharing!

I'm Chinese and I find your channel much more helpful than Chinese recipe websites. Keep up the good work!

Well, in Indonesia, we have kind of similar dish in it called Fu Yung Hai (芙蓉蟹), slightly similar to Cantonese Egg Foo Young but more like originally from Coastal Guangdong which is contained "crab meat" and sometimes used minced chicken and shrimps for substituting crab meat and added some vegetables like carrots, bean sprouts, and cabbages........

Thank you sooooo much! This was short, concise and easy to understand. I’ll watch it again and make it tomorrow.

Wow, what an amazingly clear and attractive way to teach cooking. Thanks!!!

The quality of your tutorial is the reason I hit the subscribe button. Your audio delivery in concert with visual simplicity and directness emphasizes your authenticity. Thanks

Great job. I'm from Hong Kong. But live in Unite State for 44 years. You did a fine job on the egg foo young

Man you are doing great work! Every single one of your recipes is great and easy to understand. I've made various and they all came out great. Keep up the great work :)

Your videos are much, much better than most "pro" cooking videos, no matter the ethnics. The way you explain everything leaving nothing to chance, including some food chemistry thrown in, is far and above better and more informative than about 99% of producers out there, young or old. I've been cooking for 50 years!! (I'm so old, 😂)and I learn something new from you in every video. Every step is both shown and explained. Wish I could remember how I found you! I'd go back and thank them too!! Jenn 💖

Very informative and instructive. Thank you. I feel as though I could watch the video a couple more times and then produce a fairly high-quality Fuyong Dan for dinner.

You guys convinced me to buy a wok. 14" carbon steel. Seasoned today.

Tried this today and it turned out awesome. Could really taste the sweet onion flavour that fuyong egg needs and the texture was perfectly fluffy. Thank you guys!

Brilliant - followed your video this evening. Absolutely great . Have subscribed and shared . Best Regards Steve from the UK.

What a fabulous dish,and a great recipe channel👌

Very well explained, thank you for sharing your recipe. Love it.

I'm so glad I found this channel. Thanks again for another awesome recipe!

I love your videos! I have no idea why you only have 12k viewers, I wish I could subscribe a few thousand times! Thanks!

Excellent recipe! Turned out golden brown, fluffy and tasty! I'll definitely be adding this one to my list! Thanks!

Ah! Love the chemistry behind your strategy. Gonna try this.

Great recipe. Made it today with a gravy, the cornstarch in the batter is a nice touch. Favorite channel on KZfaq, too!

Great! You get bonus points for including written recipe.

I made this one again last night, and again it was delicious! Very much enjoying your channel

Listening to Chris speak Chinese makes me want to teach my bf more Cantonese lol. All he has mastered so far is the versatile phrase "哎吔."

Excellent video! Well narrated, with lots of tips included on how to cook etc.

Communication in this video is excellent. It is easy to follow and not filled with irrelevant fluff. Well done.

Thank you!!! It tasted wonderful!! But, I decided to serve it with some leftover boiled potatoes that I put in the oven with oil, pepper and oregano and cilantro. It was a really good combo and gave my wife a big smile. Happy New year!

Finally a version I'm going to try!I'll just call it "Chinese Omelet" of course but if certainly looks like something easy enough for me to use and something I could make many different versions of!Thank you so much for sharing!!!

Best recipe I have ever found. It's amazing. Subscribed! Thank you from Scotland

I have always loved Chinese cooking. I have never been able to duplicate it with only one or two exceptions. Thank you for demystifying for us. I will be trying this recipe, it is exceptionally delicious looking.

These are top quality videos!!! nice work, will be trying this recipe too!!! thanks!!!

Thanks guy for your vids. You bring me back child memories now Im just reliving it again😋

I just now subscribed to your channel and I am keen to see and learn more, now! Thank you for your presentation and for all the information you share, here!

Whoever made this did a really good job. It looks delicious 😋

Delicious simply delicious... I’m adding that starch to mine from now on... great video

Awesome recipe, I love Chinese cuisine ~ A very informative and clear recipe video, well-done guys, subscribed!

Great commentary and tips. Love the bubbles around the chopstick temp tip😂

I've been waiting! Yes, this is different from what I've been eating the whole time, but gonna give it a try! Those shrimp must be juicy and sweet!

Beautifully done, the colour, the form, the procedures are good and easy to follow.

Lovely. Perhaps your best effort to date!

It looks great. I like the hints as to heat and times. Subbed.

I had egg foo young once in a restaurant and decided that I will never have it again. Your video just changed my mind. Thank you for making a difference in the world.

Me and my dad made it with prawns, green onion, peas and beansprouts using the techniques & seasonings shown in this video and it was really good. Thank you for sharing recipes

Just love all your recipes.Keep going.

This recipe is clear and easy .I must try for lunch today. Thank you

Love these videos. This recipe does make great scrambled eggs too.

Great videos guys,like other have mentioned,your videos are 100% better than most videos about Chinese cooking and cooking in general than most channels on KZfaq,first of all you give specific details on equipment,and ingredients,second your videos and cooking are genuine and authentic, smart audience can tell,unlike other cooking videos you don't hide that the food you are making is not perfect looking like others on KZfaq where they show them mixing the ingredients and then next clip they show a perfect looking plate of food,it is hard these days to find a channel that is making and teaching their audience about making great food and not just following trends just for views,keep up the good work. Ps,please make a video on lamien hand pulled noodle or any variation, XO thanks😇

This is the foyoug I’ve been looking for. Thank you

This channel is authentic... Certified.

Oh my gosh, Chris sounds almost exactly like Dude on the Flo Lum KZfaq channel! Loved your video. Thank you for sharing.

Very clear and straight direction. Thank you.

yeah we love you guys keep it up as usual

Now That's What I Call Cooking ! Perfection ❤️

Great video, great color on those egg yolks! I will be sure to give this one a try.

I've been making something similar at home for a while. I like adding fried lap cheong, or if I have any, charsiu cut up into little pieces, and for some reason I put a little rice wine, and some sesame oil in the egg mixture. Cook it slowly, and let the eggs get "puffy". A really good lazy "qian" I enjoy is a squirt of Kecap Manis over the top :-P~

Looks really delicious, will have to give this a go!

Oh ty. I have been looking for this recipe for long time. They dont serve it at The Mandarin Restaurant. I cant wait to see more of your cooking.

I made this twice now and it was delicious!!! Thank you!!

Oh Yum--great recipe and instructions.

Thank sir, I've been looking for this recipe😻😻😻😉

I made your Cantonese style Egg Foo Yung tonight (sort of). Used left over beef and asparagus from a previous meal. It was delicious and the texture of the egg was just right. I will definitely adopt this style. I did think it was on the salty side, but hubby thought it was just right. Will be looking for more of your recipes. Thanks!

I just made this. I really thought it would taste kinda like scrambled eggs (which it essentially is) but it tastet MUCH better. Awesome recipe!

I tried this dish today, everybody in the family love it😊😀

your cooking is way more Cantonese than me although i am a local local Canton dude LOL keep up the good work your content is mind blown

Love this! I love authentic version! Thanks

That looks wonderful!

Something new for me...Adding cornstarch into fried egg! Will it give a try....

The takeout "Egg Foo Young" that I am used to is so much more like what you guys cooked that I did not even know that some places have deep-fried and sauced eggs for Foyong Dan. One thing though: here in St. Catharines ON it always comes with bean sprouts in.

I was just getting ready to make me some shrimp egg foo young with crabmeat and I ran across this video I like this way much better thanks for explaining how to cook the eggs in the wok without actually using all of that grease to deep fry

Really great cooking channel, thank you very much

Only ever tired Chow mein (years ago) and Hong Kong fried rice...ever!This sounds and looks awesome.

Looks easy and delicious Thanks for sharing God bless you

Superb recipe but without any sauce of course. Loving your channel.

Love to watch your cooking videos.. 💕

Brilliant yet simple dish to follow.

Awesome! My favorite midnight snack

I am salivating! Can't wait to try it.

Thank you very much for sharing,i love chinese food.

That looks so good, going to give it a in the morning. Thanks very much for sharing.

This looks delicious. Will give it a try.

Wow! Thank you for sharing your knowledge....

Yum that looks so good. Guess I better go to Hong Kong again. Didn't know about this the last time which was many years ago. I love things like this.

This particular dish looks super tasty to people from all parts of the world!

I just made this with veggies (nappa cabbage- tops thinly sliced, mung bean sprouts, spring onion- green parts)!! It is sooooo delicious!!!!!! 😱😍😇

Good job, great tips, thank you

This is so easy...love the technique. No excuse not to make it yourself!

That's the most amazing thing I've ever seen

This is my all time favorite dish whenever I eat Chinese food. I've always wanted to know more about it.

Thank you।I too make it your way।I scramble the egg mixture in place of forming the cut pieces।👍

Thanks for the video! Do you think you can do 滑蛋蝦仁飯 as well. It is similar to Egg Fuyong, but it seems much harder. Thanks!

hey folks its Richard Dreyfuss giving us chinese cooking lessons..great job

My mouth start watering with your food

Very convincing and thus appetising

I've only ever heard the phrase Egg Foo Young, I don't think it was popular where I lived. My parents never told me the popular names of their dishes, they just described it. It's nice to know what it's called even if I never felt the need to look it up. We mainly use vegetables.

Wow you have some really sharp hands to be able to chop the pork by hand like that. Pork egg foo young is my favorite but nothing like yours. I will definitely try it but with the addition of bean sprouts. Thanks

I just tried it. It tastes amazing!

Loooooooooooooooove this version and video! ty ☺