Egg foo young

Egg foo young (Chinese: 芙蓉蛋; pinyin: fúróngdàn; Jyutping: fu⁴ jung⁴ daan^6*2 (literally meaning "hibiscus egg"), also spelled fu yong or yung) is an omelette dish found in Chinese cuisine.^[1][2][3] The name comes from the Cantonese language.

Chinese Indonesian fu yung hai, cap cai and rice

Egg foo young

Pork egg foo young with brown gravy
Alternative names	Egg fooyung, egg foo yong, egg foo yung, egg fu yung, or fu yung hai
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, and water chestnuts
Variations	roast pork, shrimp, chicken, beef, or lobster
Media: Egg foo young

Egg foo young
Chinese	芙蓉蛋
Transcriptions Standard Mandarin Hanyu Pinyin fúróngdàn Bopomofo ㄈㄨˊ ㄖㄨㄥˊ ㄉㄢˋ Wade–Giles fu2-jung2-tan4 IPA [fǔ.ɻʊ̌ŋ.tân] Yue: Cantonese Yale Romanization fùh'yùhngdáan Jyutping fu4 jung4 daan6*2 IPA [fu˩.jʊŋ˩.tan˧˥]

Preparation

The dish originates in the southern Chinese coastal province of Guangdong, 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 beaten eggs and most often made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, mushrooms, and water chestnuts.^[5] When meat is used as an ingredient, a choice of roast pork, shrimp, chicken, beef, or lobster may be offered.

In Chinese Indonesian cuisine, it is known as fu yung hai (芙蓉蟹, literally "Hibiscus crab"), sometimes spelled pu yung hai. The omelette is usually made from a mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab meat, shrimp, or minced chicken. The dish is often served in sweet and sour sauce with peas.

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 with sauce or gravy. Chinese chefs in the United 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 in St. Louis, Missouri, serve what is called a St. Paul sandwich, which is an egg foo young patty served with mayonnaise, dill pickle, and sometimes lettuce and tomato between two slices of white bread.

In the Netherlands, where Chinese food is influenced by Chinese-Indonesian cuisine, it is known as Foeyonghai, and is usually served with a sweet tomato sauce.^[6] Strictly, according to hai in the name, it should contain crab, but it is often served without this ingredient.

Comparison

The Vietnamese dish chả trứng hấp is similar to egg foo young.^[7]

In Japanese Chinese cuisine, the dish kani-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 called Tenshin-han (天津飯, Tianjin rice), even though no such dish is known in the actual Chinese city of Tianjin.

In Malay cuisine, it is similar to telur bungkus, which literally means "wrapped egg" (the wrap usually contains chicken or beef, onions, mushrooms, vegetables, and gravy, wrapped inside the egg).

In Chinese Thai cuisine, this dish is called Khai Chiao Yat Sai (ไข่เจียวยัดไส้),^{[citation needed]} which literally means "stuffed fried egg". The common recipe uses minced pork and shredded spring onion.

See also

• Food portal
• China portal
• Indonesia portal

• Chinese steamed eggs
• Okonomiyaki
• List of egg dishes
• List of onion dishes
• List of vegetable dishes