[{"data":1,"prerenderedAt":189},["ShallowReactive",2],{"guide-egg-foo-young":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":141,"description":142,"difficulty":143,"equipment":144,"extension":158,"family":159,"meta":160,"navigation":161,"nonstick":162,"path":163,"photo":133,"prep":141,"region":164,"related":165,"seo":169,"servings":71,"slug":170,"sources":171,"status":178,"stem":179,"texture":180,"tools":183,"wait":133,"__hash__":188},"guides\u002Fguides\u002Fegg-foo-young.md","Egg foo young",[7,8],"fu yung","foo yung","fritter",{"type":11,"value":12,"toc":132},"minimark",[13,18,52,56,67,76,85,94,111,120],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34,37,40,43,46,49],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"60 g bean sprouts, rinsed and dried",[22,29,30],{},"40 g onion, thinly sliced",[22,32,33],{},"40 g mushrooms, thinly sliced",[22,35,36],{},"3 tbsp neutral oil",[22,38,39],{},"1 tsp soy sauce for the eggs",[22,41,42],{},"150 ml unsalted stock",[22,44,45],{},"1 tsp soy sauce for the gravy",[22,47,48],{},"½ tsp sugar",[22,50,51],{},"1 tsp cornflour mixed with 1 tbsp cold water",[14,53,55],{"id":54},"method","Method",[57,58,63],"cook-step",{"cue":59,"diagram":60,"number":61,"title":62},"The gravy lightly coats a spoon.","sauce","1","Prepare filling and gravy",[64,65,66],"p",{},"Cook onion and mushrooms in 1 tbsp oil over moderate heat for 3 minutes. Set aside. In a small saucepan, simmer stock, gravy soy and sugar. Stir in cornflour slurry and simmer for 1 minute.",[57,68,73],{"cue":69,"diagram":70,"number":71,"title":72},"The vegetables are coated with egg, without excess water.","whisk","2","Mix the eggs",[64,74,75],{},"Beat eggs with their soy sauce. Fold in cooled onion and mushrooms and dry bean sprouts.",[57,77,82],{"cue":78,"diagram":79,"number":80,"title":81},"The underside is golden and firm enough to turn.","flip","3","Fry small patties",[64,83,84],{},"Heat remaining oil in the frying pan. Spoon in three small patties, leaving space. Cook over moderate heat about 2–3 minutes per side.",[57,86,91],{"cue":87,"diagram":88,"number":89,"title":90},"The centre holds together when cut.","assemble","4","Check and serve",[64,92,93],{},"Cook until the centres reach 71°C \u002F 160°F and no raw egg remains. Serve with warm gravy.",[95,96,98,101,104],"guide-notes",{"title":97},"Equipment & heat",[14,99,97],{"id":100},"equipment-heat",[64,102,103],{},"On induction, start with low-to-moderate power and watch the oil; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The oil should move freely without smoking. This is a shallow-pan home method; avoid excessive heat that browns the surface before the centre sets.",[64,105,106,110],{},[107,108,109],"strong",{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[95,112,114,117],{"title":113},"Troubleshooting",[14,115,113],{"id":116},"troubleshooting",[64,118,119],{},"Patties falling apart need smaller portions and less watery filling. Cook and drain bulky vegetables first.",[95,121,123,126,129],{"title":122},"About this version",[14,124,122],{"id":125},"about-this-version",[64,127,128],{},"A vegetable home adaptation of Chinese-American egg foo young. Restaurant versions may use deeper oil and cooked pork or prawns.",[64,130,131],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":133,"searchDepth":134,"depth":134,"links":135},"",2,[136,137,138,139,140],{"id":16,"depth":134,"text":17},{"id":54,"depth":134,"text":55},{"id":100,"depth":134,"text":97},{"id":116,"depth":134,"text":113},{"id":125,"depth":134,"text":122},15,"Vegetable-filled egg patties with a light brown gravy.","Easy",[145,150,152,154,155,157],[146,147,148,149],"induction","nonstick","pot","thermometer",[146,151,148,149],"steel",[153,147,148,149],"gas",[153,151,148,149],[156,147,148,149],"electric",[156,151,148,149],"md","Around the world",{},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Fegg-foo-young","Chinese-American",[166,167,168],"khai-jiao","country-omelette","gyeran-mari",{"title":5,"description":142},"egg-foo-young",[172,175],{"title":173,"url":174},"The Woks of Life — egg foo young","https:\u002F\u002Fthewoksoflife.com\u002Fegg-foo-young\u002F",{"title":176,"url":177},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fegg-foo-young",[181,182],"Firm","Tender",[184,185,186,187],"20–24 cm frying pan","Silicone spatula","Small bowl","Food thermometer","za1PanSvsWoUbNi21th3SLqAiDB5BA_KPfRV6dxrQEw",1791339489887]