At its core, egg foo young is an omelet, but quickly distinguishes itself through a confetti of finely-chopped ingredients, each bringing a distinct texture and flavor. Lucas Sin breaks down the best way to make it.
Egg foo young is quietly receding into the realm of the nostalgic. Once a ubiquitous staple, the dish is now harder and harder to find in American Chinese restaurants. Yet, despite its somewhat faded glory, egg foo young holds potent allure and a couple of important lessons in texture, culinary resourcefulness, and building delicious sauces.
The version that follows is a further evolution—a further reinterpretation—of the American Chinese classic. Because I think the best parts of the omelet are the crispy craggly bits that lace the edge, this recipe capitalizes on that crumbly egginess by borrowing a technique from Thailand for making Thai-style omelet, Kai Jeow.
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