How to Make Original Egg Foo Yong

Egg foo yong is a Western omelet made in an Asian style. Egg foo yong can be served for breakfast or brunch, or as a snack or appetizer, or as a side dish. This basic egg foo yong is easy to make, much like cooking the omelet.

Instructions

1. 2 tablespoons light soy sauce
   1 tablespoon rice wine (or dry sherry)
   1 tablespoon cornstarch
   1 clove minced garlic
   8 beaten eggs
   1 minced medium onion
   2 stalks thinly sliced green onions
   3 tablespoons vegetable oil
   1-1/4 tablespoon cornstarch
   1 tablespoon soy sauce
   1/2 teaspoon salt
   1/2 teaspoon white pepper

2. In a medium bowl, mix the cornstarch and beaten eggs. Set the mixture aside.

3. In 1 tablespoon oil in a pan, stir fry the green onion and onion for 40 seconds on high heat, or when tender. Remove them from the heat.

4. Using the same pan, add the remaining oil. Turn the heat to medium and pour 2/3 of the beaten eggs in when the oil is hot. Return the Step 2 ingredients to the pan; sprinkle them on the cooking eggs. Cook for a few seconds until the eggs are almost set.

5. Pour the reserved beaten eggs on the "almost set" egg foo yong. Cook until golden brown. Transfer to platter.

6. Make the dipping sauce. Combine the sauce ingredients (first four ingredients -- soy sauce through the garlic) in a saucepan on high heat. Bring it to a boil and the simmer until thickened. Spoon the sauce into a dipping saucer.

7. Cut the egg foo yong into large serving pieces. Enjoy the original egg foo yong with its dipping sauce while hot. Serves four persons.

Tips & Warnings

• Spellings of this dish in English alternate around the world: (egg) foo Young, fu yong, fu young, foo yung, fu yung.

• Add meat and other vegetables to the ingredient list for variety.