Research guide for an Egg Foo Young Recipe

History and Origin of Egg Foo Young

Egg Foo Young, often spelled as Egg Fu Yung, is a dish with Chinese roots, originating in Shanghai. The name "Egg Foo Young" directly translates to "Hibiscus Egg" in English due to its appearance, which resembles a hibiscus flower when cooked. It gained popularity in the United States through Chinese-American immigrants, who tweaked it to suit Western palates. Thus, what's commonly known as Egg Foo Young in the West today is, in many respects, an American creation.

The dish reflects the ethos of Chinese cuisine: resourcefulness and balance. Using whatever ingredients are at hand, including leftover meats and vegetables, the Chinese found a way to create an easy, flavorful dish.

Egg foo young with gravy.

Typical Local Preparation & Ingredients

Traditionally, Egg Foo Young is a simple Cantonese-style omelette filled with various meats, seafood, and vegetables. The exact ingredients vary, but common ones include:

• Meats: Typically pork, chicken, or shrimp.
• Vegetables: Commonly include bean sprouts, water chestnuts, bamboo shoots, and green onions.
• Eggs: Which bind all the ingredients together.

The entire mixture is pan-fried, then served with a savory gravy. In more westernized versions, the gravy may be replaced with soy sauce or other condiments.

Regional Variations

Egg Foo Young has many regional variations:

• American-Chinese: Usually larger and thicker, containing more meat, and served with a thick brown gravy.
• British-Chinese: Typically smaller and lighter, similar to a mini fritté.
• Chinese Indonesian: Known as Fu Yung Hai, usually includes crab and served with a sweet and sour sauce.
• Singaporean: Often includes barbecued pork and served with chili sauce.

Fundamental Components, Cooking Time, and Seasonings

Egg Foo Young fundamentally consists of eggs, meat or seafood, vegetables, and sauce.

• Eggs: Usually four to six eggs are beaten, providing the base of the dish.
• Meat/Seafood: Typically pre-cooked and chopped.
• Vegetables: Often pre-cooked or quickly sautéed, then mixed in with the eggs.
• Sauce: Usually made from soy sauce, broth, and a thickening agent like cornstarch.

The cooking time is relatively short, usually about 10 minutes to sauté the filling, then another 10 minutes to cook the omelets.

Seasonings commonly used in Egg Foo Young include:

• Salt and white pepper to taste
• Soy sauce
• Sesame oil
• Garlic and/or ginger

egg foo young recipe