"Egg foo yung is a type of omelette that perhaps began life as a type of egg dish in Guangdong province, but has since the early 1900s been a staple on American and British Chinese takeaway menus. I like to order it at Yau's in Broughton near Scunthorpe or Chi's in Kenton in Devon, where it arrives as a small, fluffy, delicate omelette, barely able to hold itself together for the amount of vegetables woven into it."
"First, cook the rice. Put it in a sieve and rinse under the cold tap until the water runs clear. Tip the rice into a pan for which you have a tight-fitting lid, add 600ml just-boiled water and bring to a boil. Cover, turn down the heat to a whisper and leave to cook for 15 minutes. Take off the heat, remove the lid, put 30g of the butter in the centre of the rice and cover again."
Egg foo yung likely originated as an egg dish in Guangdong and became a staple on American and British Chinese takeaway menus by the early 1900s. This mushroom version features shiitake folded into a small, fluffy omelette served over buttered jasmine rice. Rice is rinsed, simmered with just-boiled water, and rested with butter. Mushrooms are fried with garlic until released water evaporates, then finished with mirin and light soy. Eggs are seasoned with sea salt and chives and cooked in neutral oil in a good nonstick pan. A simple sauce of chilli oil, light soy and rice vinegar accompanies the dish.
Read at www.theguardian.com
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