My first memories of egg foo young are from LA’s Chinatown of the 1950’s. I would guess, however, egg foo young, as featured here and in Chinese restaurants in the United States, would be hard to find elsewhere including China. Although it has been said that the roots of the dish are Polynesian, egg foo young has earned a place on the American-Chinese menu. Basically an omelet, usually with bean sprouts and onion incorporated into the egg mixture, the ingredients are limited only by the imagination of the omelet maker. The basic dish is presented here but the addition of diced meat, mushrooms or your own favorite vegetables can make for countless variations of the dish either incorporated into the egg mixture on in the gravy. These omelets are griddle or pan fried but many restaurants deep fry for an extra crispy egg foo young.

• Patties:
• 4 eggs
• ¼ cup chopped white onion
• 2 tablespoons all-purpose flour
• 1/4 cup vegetable oil, divided
• Gravy:
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 tablespoon rice wine

• .
• 2 cups bean sprouts, lightly chopped
• 2 green onions, sliced (including green part)
• 1/4 teaspoon salt
• 2 additional green onions, sliced, for garnish
• .
• 2 tablespoons all-purpose flour
• 1 tablespoon oyster sauce or dark soy sauce
• Salt and white pepper, to taste

1. Beat eggs with a fork or wisk to incorporate some air. Combine eggs, sprouts, onions, flour & salt thoroughly.
2. Heat griddle, wok or heavy skillet over moderate heat until hot. Add 2 tablespoons of oil and heat.

   

3. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the undersides are brown, turn over, add the remaining 2 tablespoons oil if needed, and continue cooking for 6 to 7 minutes or until browned and slightly crispy.

   

4. Remove and drain on rack or paper towels. Lightly crisscross score the top of each patty and arrange on serving platter. Pour gravy over patties and garnish with sliced scallions, serve.
5. To make gravy: Mix oil and flour in a preheated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until thickened.

Make variations by adding ½ cup of coarsely diced cooked chicken, pork or shrimp to the egg mixture before frying or by adding ¼ cup finely diced meat to the thickened gravy.