Egg Foo Young
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Egg Foo Young
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Egg Foo Young (Simplified Chinese: 芙蓉蛋; Traditional Chinese: 芙蓉蛋; Pinyin: Fúróng dàn; also egg foo yung) is a Chinese diaspora restaurant dish of beaten eggs mixed with vegetables and meat or shrimp, formed into thick omelette patties that are pan-fried or deep-fried, frequently finished with a savory brown gravy. The Cantonese name evokes "hibiscus" egg preparations, but North American versions became a distinct English-menu classic alongside Chow Mein, Lo Mein, and Orange Chicken[1].
Characteristics
Patties are thick, browned outside, soft inside, studded with bean sprouts, onion, and protein bits. Gravy is optional but iconic in many American Chinese houses. Distinct from thin Western omelettes and from steamed egg custard (蒸水蛋).
Ingredients (overview)
Eggs, bean sprouts, onion/scallion, optional shrimp, pork, or chicken, oil; gravy from stock, soy, cornstarch. Some kitchens bake or shallow-fry instead of deep-frying.
History and culture
Overseas Chinese restaurant repertoire of the twentieth century, especially American and Canadian Chinese menus. Mainland Cantonese kitchens may serve related fu rong dishes without the same gravy-patty branding. Peer diaspora staples include Beef and Broccoli and Chop Suey.
Serving and variations
Main with rice. See Chow Mein, Orange Chicken, and Beef and Broccoli.
See also
- Chow Mein
- Lo Mein
- Orange Chicken
- Beef and Broccoli
- Chop Suey
- Chinese Tomato Egg
- List of dishes (A-Z)