Egg foo young

Egg foo young is an omelette dish found in Chinese Indonesian, British, and Chinese American cooking. The name comes from the Cantonese linguistic. Egg foo young is developing from fu yung egg pieces, a mainland Chinese recipe from GuangDong.

Accurately meaning “Hibiscus egg”, this dish is ready with beaten eggs and most often mince veal. It may make with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts. When meat is use an item, a choice of roast pork, shrimp, chicken, beef, or lobster may proposal.

In Chinese Indonesian cooking, it is recognize as fu yung hai, sometimes spell as pu yung hai. The omelette is typically make from the combination of vegetables such as carrots, bean sprouts, and cabbages, mix with meats such as crab meat, shrimp, or mince chicken. The dish is serving in sweet and sour sauce with peas.

In Western countries, the dish frequently appears as a well-folded omelette with the non-egg ingredients embed in the egg combination. It cover in or serve with sauce or gravy. Chinese chefs in the United States, at least as early as the 1930s, produce a pancake fill with eggs, vegetables, and meat or seafood. In a U.S. local disparity, many American-Chinese restaurants in St. Louis, Missouri, also serve what is call a St. Paul sandwich, which is an egg foo young patty serve with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread.