Lotus Egg

So last time here on Name This Food! I asked the question:
What's this?

At long last I can reveal that it is that ever-popular Chinese dish

Egg Foo Young!

So what is it? Egg foo young, also spelled egg fooyung, egg foo yong, egg fu yung, or egg furong, is an omelette dish found in Chinese Indonesian, British and Chinese American Cuisine. The name comes from the Cantonese language, and literally means 'Lotus Egg'. Egg foo young is derived from Fu Yung Egg Slices, a mainland Chinese recipe from Shanghai.

How does one prepare it? It's prepared with beaten eggs and minced ham. It may be made with various vegetables such as bean sprouts, bamboo shoots, sliced cabbage, spring onions, and water chestnuts. 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 well known as Fu yung hai or sometimes spelled as Pu yung hai, the ingredients of the omelette usually made from the mixture of vegetables such as carrots, bean sprouts and cabbages, mixed with meats such as crab meat, shrimp or minced chicken. The dish is 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, 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. In a US 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. (Whew! Thank you, Wikipedia, you are indeed the fount of all human knowledge.)

Want a recipe? Here's one from the great Kevin Lynch of Closet Cooking - http://www.closetcooking.com/2012/01/egg-foo-young.html

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