Made my own Egg Fou (Fu?) Young this morning and was it good!

@writersedge (22577)
United States
December 29, 2009 10:39am CST
I took some frozen stir fry veggies and put them in a hot pan. Cooked them to almost where I wanted. Threw in scrambled eggs (eggs beaten with milk) and stirred until veggies were just right and eggs were scrambled just right. All worked out at the same time. Amazing! Usually the veggies are over cooked or still frozen. But this was perfict. The eggs were great, too. Normally my timing rots, but this worked out. Have you ever surprised yourself and cooked something well that you normally don't do very well? Have you ever tried something and had it work out great? Are you trying more things now? I am. We can't go out for food like we used to, but I still get the urge to eat certain foods that I used to go out to eat. How about you? Have you tried to copy, immitate, or improve on something you ate out? Did it work for you? Did you have to make some modifications?
3 people like this
5 responses
@Maggiepie (7816)
• United States
30 Dec 09
I've done similar things. Did you use soy by any chance? If so, at what point did you add it? I haven't ever figured out how to make that nice soy glaze... I used to make (when I could stand for longer than 5 minutes) my own egg rolls, having obtained the method from a woman in a club I started ages ago. I'd ask Elic to make them, but she's so allergic to corn I fear the wrappings would make her ill. I seem to recall there is on brand of them that doesn't have corn starch on them, but unless she could find that, I'd never ask her to make them. I just hate visiting good folks in the hospital, you know? Still, of all the restaurant foods, probably Chinese (or maybe Polynesian!) foods are what I miss the most! Okay, that & Schlotskys! Maggiepie MERRY CHRISTMAS & HAPPY NEW YEAR!...^..^
@writersedge (22577)
• United States
30 Dec 09
No, didn't use soy. I've heard the soy glaze uses corn starch and since Elic is cooking for you. . .. I only made egg rolls once. I used the egg roll wraps I bought in the store. Bought the ingredients on the label, and made it according to directions. Terrific while I was making them. Didn't make very good leftovers. I think the ones I bought were wheat, but like you, it was years ago. I would do that again for a lot of people or a party, but not just for me since the leftovers seemed quite awful to me. What is Schlotskys? I haven't had Polynesian. Heard the pork is good.
1 person likes this
@writersedge (22577)
• United States
30 Dec 09
My husband has a thyroid condition, so we don't use any more soy than we have to.
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@Maggiepie (7816)
• United States
30 Dec 09
writersedge said: No, didn't use soy. I've heard the soy glaze uses corn starch and since Elic is cooking for you.... Ah. Aha. Okay...but maybe I could handle just the sauce...(I rilly rilly rrrriiiilllyy want some...can you tell? ) I only made egg rolls once. I used the egg roll wraps I bought in the store. Bought the ingredients on the label, and made it according to directions. Terrific while I was making them. Didn't make very good leftovers. No...I agree. Those don't keep well. What is Schlotskys? It's a wonderful sandwich, begun here in Austin, Texas. They've branched out to other Texas cities, but their tendency is to put too much mustard on them outside Austin. They have a yummy, crusty baked bread, deli meats (or a single thing such as black forest ham), black olives & lettuce, very mild peppers, tomatoes & spices...oh, man, now I gotta have one! Their full-sized one can feed four people (they're round), & you can also get a smaller single sized one, about the same size as a large burger...but sooo much betterrrr.... They make their own bread, & toast it while you wait. I haven't had Polynesian. Heard the pork is good. There's this great restaurant here called "Satay's," & they make a peanut sauce that's better than any other I've tasted! It's close-your-eyes-in-bliss-good, on darn near anything. The ingredients sound weird, but, oh! The flavor! I like it on spaghetti pasta with kielbasa sausage circles, lightly-steamed snow peas, & sliced almonds! That's how I fix it at home. They usually serve it on veggies at their restaurant. My husband has a thyroid condition, so we don't use any more soy than we have to. Ow. I didn't know that could be a problem! I use lots of soy. Anyway, gotta run, but thanks so much for telling me! Maggiepie MERRY CHRISTMAS & HAPPY NEW YEAR!...^..^
@lilybug (21145)
• United States
30 Dec 09
I rarely eat Egg Foo Young. Here in St. Louis they have what is called a St. Paul Sandwich that is basically the Egg patty from the Egg Foo Young between 2 slices of plain white bread with mayo, lettuce, and pickle. I do get that once in awhile and it is really good. I have never tried to make my own. When I am cooking something it is usually, it turns out really well the first time and the next time I make the same thing it is not as good.
1 person likes this
@writersedge (22577)
• United States
30 Dec 09
I think we each get more or less inspired. On days we're more inspired, we do well. On days we're less inspired, we don't do as well. I know that if I'm hungry, food tastes way better than if I'm just eating when it's time to eat. Thanks and take care
@ladym33 (10990)
• United States
29 Dec 09
Egg Fu young is something that I want to learn to make, I think it would be good to eat for breakfast. I try new things all the time, I am concentrate on learning how to make things from different countries all of the time. I make a lot of Chinese dishes very well, and I can make just about anything that is Mexican. Right now I am concentrating on learning middle easter cooking, and I make a really good butter chichen. Egg Fu young is the one Chinese dish I have not tried to make yet though, but I am looking forward to trying it.
@writersedge (22577)
• United States
29 Dec 09
My American cheater's version came out great for me. I haven't cooked Mexican. I have cooked some Middle Eastern, but not as much as I would like. Love shish Kabob, hummus, and babagnosh (spelling?). I've never had butter chicken, but is sounds good. Thanks for stopping by. Hope you enjoy all of your cooking.
• United States
29 Dec 09
That is one of my favorite foods to eat out. I know I could not make that gravy so, I would not try. I made some chicken and noodles the other day. it came out so good it surprised me. I have some pork chops thawing out right now. i would love to make stuffed pork chops.
@writersedge (22577)
• United States
29 Dec 09
I've never had gravy or used any sauce on egg fu young. Glad your chicken and noodles worked out. I've made stuffed pork chops before. I cheat. I use two pork chops, half cook them in a caserole dish with a cover. Then drain any fat, putting the stuffing between the two and finish cooking in the caserole dish. I flip everything at some point and put it back in, too. That probably is harder, but it works for me. I cook a lot of meats in a caserole dish with a cover, take off the cover when half done and flip the meat over. My husband loves it that way, moist and juicy. Sometimes I leave the cover off for the last few minutes to brown the meat and give the top a more crusty texture.
1 person likes this
@Maggiepie (7816)
• United States
30 Dec 09
You guys are making me HUUUUUUUUUUUUUUUUUNNNNNGRYYYY!!!!! Stoppit, stoppit, STOPPIT! Elic won't be here for hours to cook breakfast!!! Maggiepie MERRY CHRISTMAS & HAPPY NEW YEAR!...^..^
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@writersedge (22577)
• United States
30 Dec 09
Maggiepie, you're funny.
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@celticeagle (123534)
• Boise, Idaho
30 Dec 09
For me it seems the frozen veggies make the dish watery. I did surprise myself with a chili concoction once. Had never made it and did it all from scratch. Was really surprised at how tasty it was. I fixed barbecue once too that was fantastic! And the brown sauce on sweet and sour ribs too. Loved it!
@writersedge (22577)
• United States
30 Dec 09
I heated the pan, stirred the veggies in and didn't add oil until I thought they might burn and only put a little in. Then when I thought they might burn again, added a little more oil. The trick is to get rid of as much water as you can. I also can add a little powered milk to dry things up or more eggs if I think I need to. I love sweet and sour ribs. I make chili quite often, but not those ribs. That sounds really good. Thanks for sharing. Take care
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@celticeagle (123534)
• Boise, Idaho
31 Dec 09
You are certainly right and the best oil to use is olive.