 Pork egg foo young with brown gravy | |
| Alternative names | Egg fooyung, egg foo yong, egg foo yung, egg fu yung, or fu yung hai |
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| Type | Meal |
| Place of origin | China |
| Region or state | Guangdong |
| Serving temperature | Hot |
| Main ingredients | Eggs, meat,bean sprouts,bamboo shoots,cabbage,spring onions,mushrooms, andwater chestnuts |
| Variations | roastpork,shrimp,chicken,beef, orlobster |
| Egg foo young | |||||||||||||||||||||
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| Chinese | 芙蓉蛋 | ||||||||||||||||||||
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Egg foo young (Chinese:芙蓉蛋;pinyin:fúróngdàn;Jyutping:fu4 jung4 daan6*2 (literally meaning "hibiscus egg"), also spelled withfu andyong oryung) is anomelette dish found inChinese cuisine.[1][2][3]The name comes from theCantonese language.
The dish originates in the southern Chinese coastal province ofGuangdong, which was known as Canton. Most versions which are found today are a Cantonese hybrid both in the United States and Asia.[4]
Literally meaning "Hibiscus egg", this dish is prepared with beateneggs and most often made with various vegetables such asbean sprouts,bamboo shoots, slicedcabbage,spring onions,mushrooms, andwater chestnuts.[5] When meat is used as an ingredient, a choice of roastpork,shrimp,chicken,beef, orlobster may be offered.
InChinese Indonesian cuisine, it is known asfu yung hai (芙蓉蟹, literally "Hibiscus crab"), sometimes spelledpu yung hai. Theomelette is usually made from a mixture of vegetables such ascarrots, bean sprouts, and cabbages, mixed with meats such ascrab meat, shrimp, or minced chicken. The dish is often served insweet and sour sauce withpeas.
In Western countries, the dish usually appears as a well-folded omelette with the non-egg ingredients embedded in the egg mixture. It may be covered in or served withsauce orgravy. Chinese chefs in theUnited States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood.[3] In a U.S. regional variation, many American-Chinese restaurants inSt. Louis, Missouri, serve what is called aSt. Paul sandwich, which is an egg foo young patty served withmayonnaise,dill pickle, and sometimeslettuce andtomato between two slices of white bread.
In the Netherlands, where Chinese food is influenced by Chinese-Indonesian cuisine, it is known asFoeyonghai, and is usually served with a sweet tomato sauce.[6]Strictly, according tohai in the name, it should contain crab, but it is often served without this ingredient.
TheVietnamese dishchả trứng hấp is similar to egg foo young.[7]
InJapanese Chinese cuisine, the dishkani-tama (かに玉 or 蟹玉) is similar, using crab meat instead of ham or other meats. Egg foo yung or kani-tama on plain rice draped with thick savory sauce is calledTenshin-han (天津飯,Tianjin rice), even though no such dish is known in the actual Chinese city ofTianjin.
InMalay cuisine, it is similar totelur bungkus, which literally means "wrapped egg" (the wrap usually contains chicken or beef, onions, mushrooms, vegetables, and gravy, wrapped inside the egg).
InChinese Thai cuisine, this dish is calledKhai Chiao Yat Sai (ไข่เจียวยัดไส้),[citation needed] which literally means "stuffed fried egg". The common recipe uses minced pork and shreddedspring onion.
