Sunday, February 13, 2011


A few months ago, the tipster and I go to see our granddaughter perform in a choral concert. But before it begins, her parents and we drive to a nearby Chinese restaurant for supper. Everything changes through the years; Kung Pao and Szechwan are now popular, but when I saw Eggs Foo Yung on the menu, it brought back some wonderful memories. They were delightful.
I remember that old fifties rock ‘n roll song with the lyric: “I went to Chinatown, to get some Eggs Foo Yung” when I was still in high school. I forget the song’s title (maybe it was “Ling ting tong”), but one of the first oriental foods I ever made was this one. There are many ways to prepare it; I always like the individual omelets in gravy that was so popular in Chinese restaurants years ago. Many versions today are like scrambled eggs with filling.
I went and made some the other day and still love it. Eggs Foo Yung is easy to make, delicious, economical, and great for a quick supper or lunch or part of a more substantial dinner.
Here is a basic Eggs Foo Yung that serves two or more, depending on side dishes, I like steamed rice with it and perhaps a simple soup.

· 6 eggs, beaten
· 1 cup of filling (your choice of cooked shrimp, roast beef, cooked chicken, cooked pork etc)
· 2 cups of bean sprouts; if using canned, drain thoroughly
· 4 green onions, sliced thinly
· 1 onion, quartered and sliced thinly
· ½ teaspoon of sugar
· A pinch of ground black pepper
· 2 tablespoons of soy sauce
· ½ cup stock or water
· Gravy- recipe follows
· Vegetable oil

Prepare the gravy and turn the oven on slow, 250F (120C).
Put a platter in the oven to warm.
Mix everything except the gravy and oil in a large bowl.
Heat a large skillet. When it is hot, add oil to come up the sides about a half-inch (1.5 cm). Keep temperature medium hot.

Stir the omelet mixture. Take a scoopful quarter-cup size amount of the egg mixture and carefully pour into the skillet. When it begins to firm up, push to edge and stir mixture and add another scoop. Flip gently when brown. Your omelets can be about the same diameter as a yo-yo, or whatever size you may prefer.
As the omelets are browned on each side, put them on paper towels to drain, put in the oven platter to keep warm till all are done.

Serve with the gravy:

· 11/2 cups of stock
· 1 tablespoon of cornstarch
· 2 tablespoons of soy sauce
· Pinch of salt and pepper

Mix everything, put in a saucepan and bring to a boil. Stir until thickened. Shut off flame.

Serve the omelets with the gravy and enjoy it.

Let the oil in the skillet cool down, and then strain into a glass container for future use.


Ayesha Monique said...

that looks darn good.

anthony stemke said...


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