Egg Foo Yung
Allow lots of time for
chopping, chewing, and chatting. Many concepts may be introduced and explored
during this activity.
Objectives
Children between the ages of 4-5 years can cut with a
knife SH I
Children ages 3-4 can use texture to decide an object Cog. I
and can identify objects as bigger than, smaller than, shorter than, or longer
than Cog. IIIB
And children ages 2-2 ½ can manipulate the egg beater FM I
Materials
Eggs; mung bean
sprouts (could be grown beforehand); green onions; celery; and bowls to put
these in. Soy sauce; oil. Electric fry pan; rotary beater; bowls for children;
pancake flipper(s); spoons; napkins; forks.
Procedures
1. Have children chop celery and onion while discussing what
they will make and what country it's from. Discuss the taste and smell of the
vegetables, crunchiness, big and little pieces cut, where they come from, other
vegetables, favorite vegetables, etc. Show and discuss sprouts. Ask children if
they can find the seed, stem, and tiny leaves of the sprouts.
2. Have help arranging all ingredients in bowls in middle of the table. Let
everyone taste what they want beforehand.
3. Give each child an egg to crack into her bowl. (Remove pieces of shell
before proceeding.) While children take turns beating their eggs with the
beater(s), discuss the composition, source, potential and related egg topics.
4. Tell children to put a pinch of each kind of vegetable into the egg plus a
dash of soy sauce and mix together. Call their attention to the fluid
consistency of the mixture and ask what they think will happen when it's
cooked.
5. Heat oil in fry pan and caution children about the dangers of hot oil and
the skillet. Four children can spoon some egg mixture into separate corners of
the skillet. Tell children to wait until bottoms of "pancakes" are
cooked before flipping. They can check by lifting and peeking under the pancake
with the flipper.
6. Let children lift egg foo yung with flipper onto napkins or plates and eat
hot. Are vegetables as crunchy as before? Why not? What made the egg mixture
get solid instead of remaining runny? Discuss similar dishes (omelets,
scrambled eggs) and favorite foods.
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