Re-creating takeaway foo yung

[janewilliams20]

Tonight, I phoned for Chinese takeaway. There's a few things I can only get by ordering takeaway, and I enjoyed myself. One of those things is Mushroom Foo Yung (most of which will be tomorrow's breakfast).

I'd like to make my own foo yung, as close to identical to what I get from the takeaway as possible, but I'm having problems. I can't quite work

Comments

[anthylorrel]

I've actually never seen a foo yung that looked like that. The ones I have always gotten from the takeaway places are darker, thinner, and do indeed come with a sauce. It looks like this place you order from may be doing something unique.

[janewilliams20]

Don't think so, that's pretty much identical to every foo yung I've eaten in the last twenty years or so, from all sorts of takeaways.

[leatherfemme]

Like the above poster, all the Egg Foo Youngs I've ever had have come with a sauce - generally light brown in color. Though I've had them thin like the one you post as well as think. They also have always had bean sprouts in them.

But maybe it's a country thing. By you ruse of "takeaway" I'm thinking you're not in the US.

[janewilliams20]

US? No, UK.
And no, no bean sprouts in this. Maybe the pork, chicken, prawn, or "special" versions would have had that, but I usually go for mushroom.

[leatherfemme]

and now you have me hungry for egg foo young...

[janewilliams20]

Sorry :( I'd suggest you go and cook some, but since the current question is how to do that, it isn't really an option.

[leatherfemme]

I wing my own recipe, but haven't done so in quite some time. It's pretty similar to the one I posted above.

[rebness]

Also British, also tried to recreate foo yung, and also came across nothing but recipes for sauce.

I'm usually good at replicating food I like, but I can't seem to this one right. My latest attempt only a few days ago was a hot (tasty) mess. :(

[janewilliams20]

Do you reckon mixing soy into the egg is part of it, or not? The foo yung doesn't look that dark to me.

[rebness]

I think it is. It has that same salty flavour and I always add it to mine.

[leatherfemme]

Here's one from BBC UK:
http://www.bbc.co.uk/food/recipes/eggfuyoungwithroaste_89264

with video

[janewilliams20]

Thanks! The video doesn't want to play at the moment, but maybe it will if I come back to it.

[a_boleyn]

I'm in Ontario, Canada and the egg foo yung is usually small patties or omelettes with various ingredients inside stacked on top of each other and served with a gravy/sauce over the top ... especially on brunch/buffet menus. Perhaps so they don't dry out too much. :)

They usually have bean sprouts in them as well. I recently made this one with leftover turkey breast but I didn't pour over the gravy though I did include a recipe for it.

http://a-boleyn.livejournal.com/97081.html

PS: Here's the way I had it with the sauce over the top and Singapore-style noodles on the side. No rice though I like it served with rice as well.

http://a-boleyn.livejournal.com/98042.html