While it seems like a vintage throwback dish, but don’t count Egg Foo Yung 芙蓉蛋out!
The name is Cantonese and means “Hibiscus egg” and is a lovely fried omelet.
Fluffy inside. Crispy outside.
It’s made with eggs, vegetables and if you like, meat, covered in a savory “gravy.”
Legend has it, that Egg Foo Young was invented in America during the 1800’s gold rush, when Chinese immigrants began to arrive and open restaurants.
Chefs were aiming for a dish that would appeal to Americans unfamiliar with Chinese flavors. Something they could use as a “gateway” for their customers into the cuisine.
In 1950s / 60s America you really couldn’t find a Chinese menu without it. Today, it’s hard to find one with.
Which is sad because it’s still delicious and perfect for breakfast (or any other meal.)
And it’s so so very customizable! There are no hard rules as to what to put into your Egg Foo Yung. Use whatever veggies and proteins you enjoy.
This morning I used bean sprouts, onions, shredded carrots, and lap cheong sausage.
To speed things along, you can always make the sauce ahead and keep in the fridge then it’s very easy in the morning to fry up your omelet and get to the eating!
by SquareMealDaily