Egg Foo Young

In my book—albeit unpublished—Sundays are occasions for substantial egg dishes, quiches, omelets, Benedicts and their ilk, which are on the whole light, versatile and easily prepared. This old Asian fusion dish—Chinese-Indonesian /British/American, what have you—fits the bill. The name derives from Cantonese for “hibiscus egg”, and in Asia is usually served with a sweet-and-sour sauce, in the western hemisphere more often with a simple brown gravy.

For each serving, beat two large eggs, pour into a pool of hot oil and–working quickly with a fork–pull the eggs apart as they cook until the mixture is almost firm. Then add your ingredients. I like shrimp, scallions, and bean sprouts, but ham or chicken, cabbage, and mushrooms are often used. After the additions have cooked into the surface of the eggs, flip and cook to a light browning. Serve with brown gravy made on the thin side.

 

 

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