Hi group,

Haven't posted for a while, looking for a stellar Egg Fu Yung (sp?) recipe,
one tried and true. Didn't want to do the regular google search. So
Please share one of yours, I just got a huge bag of extra good sprouts and
would like to make a very stellar dish.

Please reply to group this address is a spam catcher

lob

Your spelled it correctly. I posted an authentic recipe for you at

www.chefolder.com/wwwboard.html

I hate to disappoint you. This may be authentic American Egg Fu Yung,
but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a northern
dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
authentic dish doesn't use egg yolks, only the whites, which are
beaten. When deep fried, they puff up like an hibiscus flower. The
full egg version is Cantonese and was made for American tastes. There
is an authentic recipe in the book "The People's Republic of China
Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books from
China translated into English and adapted to the American kitchen
(which I guess makes them less authentic!)



On Tue, 17 Feb 2004 07:21:39 -0500, "chefolder.com" >
wrote:

>
>
>Your spelled it correctly. I posted an authentic recipe for you at
>
>www.chefolder.com/wwwboard.html
>

"Dr.Needles" > wrote in message
...
> I hate to disappoint you. This may be authentic American Egg Fu
Yung,
> but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a
northern
> dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
> authentic dish doesn't use egg yolks, only the whites, which are
> beaten. When deep fried, they puff up like an hibiscus flower. The
> full egg version is Cantonese and was made for American tastes.
There
> is an authentic recipe in the book "The People's Republic of China
> Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
from
> China translated into English and adapted to the American kitchen
> (which I guess makes them less authentic!)
>

In my family Nobuko Sakamoto's book ranks as the top Chinese cook
book. Sounds most unpromising does it not; "translated into English
and adapted to the American kitchen" by a Japanese lady but it's a
compilation of practical and delicious recipes!


--
James V. Silverton
Potomac, Maryland, USA

On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> wrote:

>"Dr.Needles" > wrote in message
.. .
>> I hate to disappoint you. This may be authentic American Egg Fu
>Yung,
>> but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a
>northern
>> dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
>> authentic dish doesn't use egg yolks, only the whites, which are
>> beaten. When deep fried, they puff up like an hibiscus flower. The
>> full egg version is Cantonese and was made for American tastes.
>There
>> is an authentic recipe in the book "The People's Republic of China
>> Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
>from
>> China translated into English and adapted to the American kitchen
>> (which I guess makes them less authentic!)
>>
>
>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>book. Sounds most unpromising does it not; "translated into English
>and adapted to the American kitchen" by a Japanese lady but it's a
>compilation of practical and delicious recipes!
>
Since you have the book, the EFY recipe is on page 47. I've made it
several times and it's always a hit. It doesn't keep well for
left-overs though.

Dr.Needles wrote:

> On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> > wrote:
>
>
>>"Dr.Needles" > wrote in message
. ..
>>
>>>I hate to disappoint you. This may be authentic American Egg Fu
>>>
>>Yung,
>>
>>>but it's not authentic Chinese Egg Fu Yung. Egg Fu Yung is a
>>>
>>northern
>>
>>>dish. The tern Fu Yung (fu rong in Mandarin) means "hibiscus". The
>>>authentic dish doesn't use egg yolks, only the whites, which are
>>>beaten. When deep fried, they puff up like an hibiscus flower. The
>>>full egg version is Cantonese and was made for American tastes.
>>>
>>There
>>
>>>is an authentic recipe in the book "The People's Republic of China
>>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
>>>
>>from
>>
>>>China translated into English and adapted to the American kitchen
>>>(which I guess makes them less authentic!)
>>>
>>>
>>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>>book. Sounds most unpromising does it not; "translated into English
>>and adapted to the American kitchen" by a Japanese lady but it's a
>>compilation of practical and delicious recipes!
>>
>>
> Since you have the book, the EFY recipe is on page 47. I've made it
> several times and it's always a hit. It doesn't keep well for
> left-overs though.

I don't have the book


--
Dan

"Dan Logcher" > wrote in message
...
> Dr.Needles wrote:
>
> > On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> > > wrote:
> >
> >
> >>"Dr.Needles" > wrote in message
> >>>>>>>>>>>>>>>deletions<<<<<<

hentic recipe in the book "The People's Republic of China
> >>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
> >>>
> >>from
> >>
> >>>China translated into English and adapted to the American kitchen
> >>>(which I guess makes them less authentic!)
> >>>
> >>>
> >>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
> >>book. Sounds most unpromising does it not; "translated into
English
> >>and adapted to the American kitchen" by a Japanese lady but it's a
> >>compilation of practical and delicious recipes!
> >>
> >>
> > Since you have the book, the EFY recipe is on page 47. I've made
it
> > several times and it's always a hit. It doesn't keep well for
> > left-overs though.
>
> I don't have the book
>
>
> --
> Dan

It is a quality paperback but Amazon says it is out of print. However,
they indicate that used copies are available. I don't know what the
quality of the second hand copies would be. We used to xerox the most
popular recipes and work from the copies. My daughter seized the book
and won't return it (g).

Jim.

James Silverton wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Dr.Needles wrote:
>>
>>
>>>On Wed, 18 Feb 2004 10:10:59 -0500, "James Silverton"
> wrote:
>>>
>>>
>>>
>>>>"Dr.Needles" > wrote in message
>>>>
>>>>>>>>>>>>>>>>>deletions<<<<<<
>
>
> hentic recipe in the book "The People's Republic of China
>
>>>>>Cookbook" by Nobuko Sakamoto. It is a compilation of 3 old books
>>>>>
>>>>
>>>>from
>>>>
>>>>
>>>>>China translated into English and adapted to the American kitchen
>>>>>(which I guess makes them less authentic!)
>>>>>
>>>>>
>>>>
>>>>In my family Nobuko Sakamoto's book ranks as the top Chinese cook
>>>>book. Sounds most unpromising does it not; "translated into
>
> English
>
>>>>and adapted to the American kitchen" by a Japanese lady but it's a
>>>>compilation of practical and delicious recipes!
>>>>
>>>>
>>>
>>>Since you have the book, the EFY recipe is on page 47. I've made
>
> it
>
>>>several times and it's always a hit. It doesn't keep well for
>>>left-overs though.
>>
>>I don't have the book
>>
>>
>>--
>>Dan
>
>
> It is a quality paperback but Amazon says it is out of print. However,
> they indicate that used copies are available. I don't know what the
> quality of the second hand copies would be. We used to xerox the most
> popular recipes and work from the copies. My daughter seized the book
> and won't return it (g).
>
> Jim.
>

I picked a copy up in a second-hand bookstore last year for, I think,
about $10. I've only tried a couple of recipes out of it, but liked them
both. White cooked chicken, and a sweet and sour dish which I followed
sort of loosely, using fried tofu pieces (ummm) instead of whatever meat
it called for.

I just posted a jpg of the recipe in alt.binaries.test under the header Egg
Fu Yung. Enjoy