Egg Foo Young is a Chinese-style omelette filled with ground pork and various vegetables. Sometimes misspelled as “egg foo yung”, it is a staple in American Chinese food, and its name comes from the Cantonese language.
“Foo Young” means lotus, as it is said the dish resembles that of a lotus flower. The recipe here is the authentic version of this popular egg dish.
What is the difference between Egg Foo Young and omelette? The difference is the ingredients of the egg mixture, or the filling.
Furthermore, an omelette is cooked until the egg mixture is slightly brown. Egg Foo Young is cooked until it is golden brown, which makes it “overcooked” by omelette standards.
• 3 large eggs, at room temperature
• 56g bean sprouts
• 56g ground pork
• 4 medium-sized shrimp, peeled and cut into small pieces
• 1 scallion, cut into small rings
• 1/2 teaspoon sesame oil
• 1 teaspoon Shaoxing wine, (optional)
• 1 teaspoon oyster sauce
• 2 teaspoons soy sauce
• 1 pinch sugar
• 3 dashes white pepper
• 3 tablespoons oil
• Crack the eggs into a bowl and beat with a fork.
• Add the rest of the ingredients into the egg mixture, stir to combine well. Make sure the oyster sauce is fully dissolved in the egg mixture.
• Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan.
• Make sure you keep the diameter of the omelette to about four to five inches wide.
• Using a pair of chopsticks, transfer the beansprouts and other ingredients to the middle of the omelette. The omelet should be thicker in the centre.
• Let the omelette set, for about three minutes before flipping over.
• Fry the omelette until both sides are golden brown and nicely puffed up.
• Repeat the same and use the remaining egg mixture to make a total of three omelettes.
• Serve immediately with steamed rice.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.