Don't Break These Egg Foo Young Veggie Rules

As the world began getting "smaller" due to more and more folks leaving their home countries for greener pastures, there was the happy consequence of different dishes making their way into the hearts and bellies of people around the globe. Through travel and trade folks were able to experience new spices, fruits, and vegetables that weren't native to their lands forever altering the food landscape. But something it also did was showcase the interconnectivity of certain meals like that of the omelet. 

The Spruce Eats notes that while the term "omelette" was reportedly coined by the French during the 16th century, there have been similar mixtures since ancient times. Thanks to the internet, now folks can find recipes for all types of omelet-like dishes like frittatas, tortilla Española (Spanish omelet), and the Japanese tamagoyaki. But, there's another kind of omelet that needs to be on your radar, and that's of the Chinese-American egg foo young. Like other omelets, egg foo young (or egg fu yung, per The Spruce Eats) has its own intricacies to help take it to the next level.

Making egg foo young is relatively easy and simple (and can render some very delicious results). To make it, you'll need eggs and your choice of fillings ranging from pork and shrimp to mushrooms and radishes, per The Spruce Eats. So, much like the Italian frittata, you can basically add whatever your heart desires and it will still be delicious. Let's say you're adding a mixture of shrimp and green onions to your egg foo young. It goes without saying that you will need to cook the shrimp a bit before adding it to the egg, but what about the green onions? 

The Spruce Eats recommends blanching or stir-frying your veggies a bit prior to adding them into the mix. Another tip? Mix your shrimp and green onions with your already scrambled raw egg mixture before adding to the heated pan or wok. Chinese Cooking Demystified also adds a little bit of cornstarch mixed with water to the egg fu young recipe they make (the reason for this is to ensure that there isn't any egg white left in the mix). The Youtube recipe channel notes that if you are cooking it in a wok to gently begin spreading the mixture around with your spatula. This will ensure that your chosen fillings are coated with egg.