May 27, 2011

Egg Foo Yung


I never had Egg Foo Yung before moving to the northeast. Maybe it's just a thing here, part of the super Americanized Chinese cuisine that a lot of people love.

I personally like more authentic Asian dishes, which is what you're more likely to get out west because I've never seen this dish on a menu in any Chinatown anywhere. But there is something to be said for this sub-genre as well. Americanized dishes do have their place, and they're obviously popular for a reason. Either the native dishes themselves don't have appealing flavors or those ingredients are hard to come by. That's my best guess, at least. Maybe there's some other reason for it - I'd certainly love to find out. Perhaps that's a great idea for another post: how foods become Americanized.

But I digress. This dish is really flavorful. Helped along not just by the savory sauce but by the blend and composition of the Egg Foo Yung itself. For those with nostalgic memories of Chinese egg dishes, this is for you. Enjoy!

Yields 2 servings


4 eggs, beaten
1/2 cup thinly sliced celery
1/2 cup finely chopped onion
1/2 cup bean sprouts
1/4 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/2 teaspoon salt
1/8 teaspoon ground black pepper

Foo Yung Sauce

1 chicken bouillon cube
3/4 cup hot water
3/4 teaspoon sugar
1 tablespoon soy sauce
3 tablespoons cold water
3/4 tablespoon cornstarch


1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, salt, and pepper. Mix together.

2. Heat a very small amount of oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.

3. To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.

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