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.