Egg foo young

Egg foo young (also spelled egg foo yong, egg fu yung, or egg fu young) is a Chinese omelette dish found in Chinese American, Chinese Indonesian, and Chinese British cuisine. The name comes from the Cantonese language, and the dish is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.

Ingredients

Egg foo young is made with beaten eggs and most commonly includes bean sprouts, cabbage, spring onions, and sometimes meat such as shrimp, chicken, pork, or beef. The mixture is then fried in a pan until the eggs are set and the edges are crispy.

Variations

There are many variations of egg foo young, depending on the region and the available ingredients. In the United States, it is often served with a gravy made from cornstarch, chicken broth, and soy sauce. In Indonesia, it is known as fu yung hai and is typically served with a sweet and sour sauce.

Preparation

The preparation of egg foo young involves whisking the eggs and combining them with the other ingredients. The mixture is then ladled into a hot, oiled pan and cooked until the eggs are set and the edges are crispy. The omelette is then flipped to cook the other side. It is often served with a side of rice and the aforementioned gravy or sauce.

Cultural Significance

Egg foo young is a popular dish in many Chinese restaurants around the world. It is a versatile dish that can be adapted to include a variety of ingredients, making it a favorite among many different cultures. It is also a common dish in Chinese takeout menus in Western countries.

See also

• Omelette
• Chinese cuisine
• Chinese American cuisine
• List of egg dishes

External links

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