Egg Foo Yong

Russ Myers

By
@Beegee1947

Egg Fu Yung or Foo Yung or however people want to spell it is considered to be a traditional Chinese food. Unfortunately, that’s not true. Like Chop Suey, it was an invention of Chinese immigrants, but in this case Egg Fu Yung was created by a Jewish immigrant who frequented Chinese restaurants in San Francisco.

I haven’t been able to discover his name, but in the process found out that in 1874 the San Francisco Call had an ad boasting Egg Fu Yung as the highlight of the menu. This is the first reference to the dish in history.


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Comments:

Serves:

3 Servings

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

10
eggs
1 c
onions, shredded
1/2 c
water chestnuts
1 c
bean sprouts
1 c
finely chopped bacon

Directions Step-By-Step

1
Beat the eggs with the other ingredients, until thick.

Divide into 6 portions and mold into individual dishes, then fry the molds in hot fat or oil
2
When one side is brown, turn over and brown the other

Serve with gravy or Soyu sauce*
3
* Note
Soyu sauce is stronger than soy sauce

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Chinese
Other Tags: Quick & Easy, Heirloom