So the first thing you learn how to cook in a Thai household is egg foo young. What better way to start a food blog than with a staple. My mother usually puts ground pork in it. I would have put ground pork in it, except it was frozen and I didn’t want to wait for it to thaw out. I decided to put shrimp and green onions in it instead. I also substituted fish sauce (which is another staple) with Golden Mountain Soy Sauce, because it’s the shiet and I use it in EVERYTHING. Plus, when fish sauce hits anything hot, i.e. oil or water, it’ll stink your kitchen up.
Ingredients: 2 eggs (cuz I have to eat this when I’m done cooking and I don’t want leftovers), cooking oil, Golden Mountain Sauce, one green onion and 6 shrimps
chop up the green onion
cut up the shrimp
Crack the eggs into a bowl. I usually just put enough soy sauce in to where I can smell it in the eggs. Good way to cook, I know. Anyway I meansured it out and it was about 3 teaspoons. Fish sauce would be saltier and you may not want to use as much. It also depends on how salty you like your food. Do what you want, I say.
Beat the mixture with a fork or whatever you want to use
Add the green onions and shrimp or whatever you want to put in there and mix. I don’t recommend beef or chicken. Ground chicken, turkey or pork is good.
I added a 1/3 cup of oil (you can use whatever oil you want) to a hot pan. The more oil you use the fluffier the egg foo young will be, but then it’ll be really oily too.
Do an oil test. Take a little bit of the egg mixture with your fork and drip some of it in the oil. If the mixture immediately puffs up, then the oil is ready. My grandmother taught me that.
Add the mixture into the oil.
You’ll want to flip it when the edges start to brown.
This is what the end product looks like. It’s really easy and you don’t have to eat it with rice. Add some Siracha sauce to it and it’s great.
AWESOME!!! Looks delicious!