Go to the Recipe: New School Egg Foo Young
Wow, this looks incredible. The crispy top is next level.
Made this tonight. Good but not sure the juice worth the squeeze as they say. A lot more steps (and cleanup) vs the traditional style.
Great recipe with unparalleled texture, plus a nice and showy vegetarian option.
Nicely done!
I nmade this yesterday. seems like 300 grams of oil in last steps is too much. my egg whites didn't fluff as much as I thought they should. maybe they should have been chilled ahead of mixing. great taste and will try again
Thanks for the feedback! For the size saucier I used in this recipe (a 3 quart Made In saucier, which has a diameter around 7 inches at the bottom, flaring out to 10 inches), 300g of oil was an appropriate amount. What were the dimensions/how wide was your saucier? If you're using something with a smaller diameter, then 300g of oil would rise higher in the pan, and there would be greater displacement of the oil once you start adding things to it, so it might feel like too much oil (in which case, yes, I would dial back the amount of oil used in the recipe).
Re: your egg whites, without seeing what you're doing, my only advice from a procedural perspective would be to make sure your mixing bowl and whisk are dry and clear of any fats (this would include egg yolk, but also butter or oil from a previous project). Water destabilizes a meringue when present in appreciable amounts, and fats tend to inhibit foaming and aeration. Beyond that, fresher eggs tend to give better stability. Finally, don't be afraid to let it rip in the stand mixer until you get a true stiff peak.
Hope this helps!
Loved this recipe!
