Egg foo young
|Alternative names||Egg fooyung, egg foo yong, egg foo yung, or egg fu yung|
|Place of origin||China and Southeast Asia|
|Region or state||Guangdong|
|Main ingredients||Eggs, meat, bean sprouts, bamboo shoots, cabbage, spring onions, mushrooms, and water chestnuts|
|Variations||roast pork, shrimp, chicken, beef, or lobster|
|Egg foo young|
Egg foo young (Chinese: 芙蓉蛋; pinyin: fúróngdàn; Jyutping: fu4 'jung4 daan6*2, also spelled egg fooyung, egg foo yong, egg foo yung, or egg fu yung) is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.
Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered.
In Chinese Indonesian cuisine, it is known as fu yung hai, sometimes spelled pu yung hai. The omelette is usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is often served in sweet and sour sauce with peas.
In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture. In America, it may be covered in or served with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. In a U.S. regional variation, many American-Chinese restaurants in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread.
In the Netherlands, which has a local variation on the Chinese Indonesian cuisine, it is known as Foe yong hai, and is usually served with a sweet tomato sauce. Strictly, according to hai in the name, it should contain crab, but it is often served without this ingredient.
In Japanese Chinese cuisine, the dish kani-tama (かに玉 or 蟹玉) is similar, using crab meat instead of ham or other meats. Egg foo yung or kani-tama on plain rice draped with thick savory sauce is called ‘’Tenshin-han’’ (天津飯, ‘’Tianjin rice’’), even though no such dish is known in the actual Chinese city of Tianjin.
Certain incarnations of the Korean-Chinese dish jjajang bokkeumbap (짜장 볶음밥) are similar; in essence the dish consists of jjajang (a dark brown-black bean and meat sauce) and fried rice, with an optional fried egg or egg-foo-young-like omelet atop the rice.
In Malay cuisine, it is similar to telur bungkus, which literally means "wrapped egg" (the wrap usually contains chicken or beef, onions, mushrooms, vegetables, and gravy, wrapped inside the egg).
- Tang, David (8 January 2006). "Spare ribs, egg foo-yung, chop-suey and plenty of fried rice: how to murder a Chinese". The Daily Telegraph.
- Luo, Michael (22 September 2004). "As All-American as Egg Foo Yong". The New York Times.
- Joulwan, Melissa (20 April 2013). "The Egg Foo Yong Story". Well Fed.
- "Mushroom Egg Foo Yung Recipe". Recidemia. 13 August 2012. Archived from the original on 6 October 2015. Retrieved 24 July 2012.
- Verweij, Annemiek (29 April 2014). "Zelfgemaakte foe yong hai" [Homemade egg foo young]. Keuken Liefde (blog) (in Dutch).
- "Vietnamese Steamed Egg..." Retrieved 27 August 2016.