Egg foo young is anomelettedish found inChinese, Indonesian,British, andChinese Americancuisine.
Literally meaning "Hibiscus egg", this dish is prepared with beaten eggs and most often mincedham. It may be made with various vegetables such asbean sprouts,bamboo shoots, slicedcabbage,spring onions,mushrooms, andwater chestnuts.When meat is used as an ingredient, a choice of roastpork,shrimp,chicken,beef, orlobstermay be offered.
InChinese Indonesian cuisine, it is known asfu yung hai, sometimes spelled aspu yung hai. Theomeletteis usually made from the mixture of vegetables such ascarrots, bean sprouts, and cabbages, mixed with meats such ascrabmeat, shrimp, or minced chicken. The dish is served insweet and sour saucewithpeas.
In Western countries, the dish usually appears as a well-foldedomelettewith the non-egg ingredients embedded in theeggmixture, covered in or served withsauceorgravy. Chinese chefs in theUnited States, at least as early as the 1930s, created a pancake filled with eggs, vegetables, and meat or seafood. 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 sometimeslettuceandtomatobetween two slices of white bread.
In theNetherlands, which has a local variation on the Chinese Indonesian cuisine, it is known asFoe yong hai, and is usually served with a sweet tomato sauce. Strictly, according tohaiin the name, it should containcrab, but it is often served without this ingredient.
There are several other variations in different countries of this dish but all have the simple start of an omelette. You should come in and try ours and see what you think!
