Cycle 15 – Item 228

20 (Tue) August 2024

Egg Foo Young

2.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

with IZ

Thinking about that lunch gathering with ES the other day (see generally 15.226 Mapo Soft Tofu with Chaofan), I was inspired tonight to make the Chinese-style scrambled eggs that I’d prepared at our final get-together in Manila (see 11.048 Shrimp & Scrambled Eggs with Wood-Ear Mushrooms).  At the last minute, I decided to turn it into an omelet, then serve it with gravy (“brown sauce”), à la egg foo young.

While American Chinese food is one of my favorite cuisines on the planet (see most recently 15.182 Top), and egg foo young (especially with shrimp) is one of the most popular dishes in that tradition, I’ve never really been into it – even though I adore other dishes featuring various combinations of egg and gravy (and seafood) (see for example 13.225 Shrimp & Scallops with Broccoli in Lobster Sauce).  I’ve only had it once in the history of GMTD (see 5.024 Egg Fuyong with Scallops), and maybe only a few times beyond that in my entire life.   Don’t know why.

Anyway, it turned out fine, at least in terms of flavor.  But the technique needs work.

(See all FOOD GLOSSARY)

(See also BOOZE)