Egg foo young
Chinese-Indonesian egg dish
Egg foo young (Chinese: 芙蓉蛋; pinyin: fúróngdàn; Jyutping: fu4 jung4 daan6*2 (literally meaning "cotton rose egg" or "lotus egg"), also spelled with fu and yong or yung, is an omelette dish found in Chinese cuisine.
The name comes from the Cantonese language pronunciation of its name.
Preparation
The dish originates in the southern Chinese coastal province of Guangdong (previously known as Canton). Most current versions of egg foo young are a Cantonese hybrid both in the United States and Asia.
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 (芙蓉蟹, literally "Hibiscus crab"), sometimes spelled pu yung hai. The omelette is usually made from a 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.
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