Dish

Egg foo young

Egg foo young is made by whisking together eggs, vegetables such as bean sprouts and mushrooms, and meat such as chicken or shrimp. The mixture is then cooked in a hot skillet until the eggs are set and the bottom is golden brown. The omelet is then flipped and cooked on the other side until it is fully cooked. The dish is typically served with a brown gravy made from chicken or beef broth, soy sauce, and cornstarch. This dish is a great source of protein and vitamins, and is perfect for a quick and easy meal.

Asian cuisine› Chinese cuisine

Egg Dish

Origins and history

Egg foo young is believed to have originated in the United States in the early 1900s. It was created by Chinese immigrants who were looking for a way to adapt their traditional dishes to American tastes.

Dietary considerations

This dish is not suitable for vegetarians/vegans. It is also high in cholesterol and should be consumed in moderation by those with high cholesterol levels.

Variations

Variations of egg foo young can be found throughout the United States, with different restaurants adding their own unique twist to the dish. Some versions are made with a variety of different vegetables, while others are made with different types of meat.

Presentation and garnishing

Egg foo young is typically served on a plate with the brown gravy drizzled over the top. It is often garnished with sliced scallions and chopped cilantro.

Tips & Tricks

To ensure that the omelet is fully cooked, be sure to cook it on both sides until it is golden brown. Use fresh vegetables and meat for the best flavor, and be sure to chop them into small pieces before adding them to the egg mixture.