Experiences - Asia

Must-eat in China – Egg Foo Young

Egg Foo Young or Egg Foo Yong is an omelette dish that is synonymous with Chinese cuisine. The name comes from the Cantonese language, and is derived from Fu Yung egg slices, an elaborate authentic Shanghai recipe made with beaten egg whites and minced ham.

Egg Foo Young literally means Lotus eggs. It can be described as a deep-fried pancake filled with eggs, vegetables and meat or seafood, with the home-made version normally pan-fried. It may be 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 crab and lobster may be used for added extravagance.

Egg Foo Young

Image Courtesy: Alicia used under the Creative Commons Licence

In Chinese-Indonesian fusion cuisine, it is known as Fu Yung Hai, sometimes spelled as Pu Yung Hai. The omelette 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, covered in or served with sauce or gravy.

All it takes is a few eggs, crisp vegetables and Asian seasonings to create an elegant dish that is perfect for breakfast, a main entrée or a late night snack.

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