If you're under the age of 60, you may not have — and you'd be missing out. This classic Cantonese-American dish enjoyed decades of popularity in Chinese restaurants across the U. Egg foo young is an egg omelet stuffed with meat or vegetables and ladled with glossy brown sauce , which has gradually faded from restaurant menus. Today, it's typically only found in super-old school, buttoned-up Cantonese eateries. But we think it's high time to see an egg foo young revival.
I've been following your recipes for few years, ever since I moved to Sweden I'm a Malaysian Chinese. I've made the foo young egg just last week and it tasted exactly like chinese restaurant quality in Malaysia. Just what I wanted when I miss the food in Malaysia. It is also my dad's favourite dish whever we order from a chinese restaurant back home. Would like to say that out of all the food recipes I have tried from other sites, yours turn out to be the best. They turned out so well every single time when I try a new recipe from your site.
Keep up the good work and thanks for sharing! Hi Elaine, Thanks for your kind words. I hope you will enjoy your living in Sweden. I am for sure will keep writing. It is not too difficult as I am working in a restaurant! Whenever you crave for Asian food, please visit my blog and hope you will find what you want. Regards, KP Kwan. Wonderful and so interesting to read! I want authentic recipes, and only use recipes by the natives. My great grandfather was Chinese, by the way : Thanks, Angela.
Thank you for trying the recipe. I referred to some recipes written in the native language when I wrote the egg foo yong recipe. Hopefully, it is authentic.
What is the difference between Egg Foo Young and the western style omelet? Egg Foo Young has a different set of ingredients in the egg mixture. Use only vegetable oil to prepare Egg Foo Young. Pan-fried the egg surface until golden brown Omelet is always cooked until the egg liquid is just set, or slightly brown on the surface. Use more oil to prepare Egg Foo Young. There is more than one way to prepare the egg mixture. This method works best if all the chosen ingredients are vegetables and pre-cooked items such as ham.
Cook half of the egg mixture until it starts to thicken. Return it to the bowl of the remaining uncooked mixture. Mix them well and pour back to the wok to cook until it turns golden brown. You can see how the Chinese chef uses this method in this video. This technique is interesting, the chef in the video did not explain the reason for doing this. I have tried it and do not see any major difference towards the end result.
Stir-fry the meat and shrimps before adding to the whisked eggs. This technique is useful since the meat and shrimps require much longer cooking time to cook. Pour the whisked eggs without the filling into the wok.
When the egg mixture is about to set, transfer the rest of the ingredient and lay on top of the egg. This method works best with ingredients that are more crunchy, which may sink and rupture the egg layer. I prefer the first method, which is simple and straightforward.
Pan-frying the Egg Foo Young until it puffed up Fill up the wok will the amount of oil that is more than required. A northern Chinese version replaces the ham with a minced chicken breast. From these dishes came the Egg Foo Yung some of us may remember enjoying in Chinese-American restaurants throughout the s and s—a deep-fried pancake filled with eggs, vegetables, and meat or seafood.
Today, homemade Egg Foo Yung is normally pan-fried instead. The key is to use your imagination when choosing fillings. There are no hard and fast rules about what ingredients go into Egg Foo Yung: Chinese sausage , barbecued pork, shrimp and even tofu are all popular. For vegetables, mushrooms, onion and green onion are frequently used.
But there are a few tips to follow to achieve the fluffiest and tastiest Egg Foo Yung:. Stir-fried Egg Foo Yung is a hearty dish with Chinese sausage lop cheong and vegetables. When Chinese immigrants came to the United States, those who cooked for a living adapted the recipes they knew to match what local ingredients they could find and the palates of the folks they were feeding.
How popular North American-Chinese dishes such as chop suey and chow mien were created. That was also the case for egg foo young, which evolved into being like a Chinese-style omelette that was either folded or shaped into a pancake-like shape. Mixed in to the beaten eggs used to make it, either before or during cooking, were other ingredients. When egg foo young was first being made, those other ingredients were basically whatever the cook had on hand, perhaps it was mushrooms, cabbage and some form of protein, such as ham or chicken.
In some restaurants, as time went on, more elaborate types of egg foo yung were created, where such things as fine seafood or in house-made Chinese-style barbecue pork were added in. I have to agree and one way to achieve that tasty goal is to prepare it your self.
This savoury and palate pleasing egg foo yung rich is with shrimp, vegetables and mushrooms. The recipe will yield two servings when served as a main course with rice and a steamed vegetable, such as baby bok choy. It will yield four servings when served as part of a multi-dish Chinese-style meal.
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