One of the mysteries of the English language finally explained.
A Chinese dish or sauce made with egg as a main ingredient.
- ‘According to our server at Lotus Hunan, it's because egg foo yong takes so much more time to cook than typical Chinese restaurant dishes that are prepared quickly by deep-frying or stir-frying.’
- ‘For the egg foo yong, in a medium sauté pan, heat one tablespoon of the oil over medium heat.’
- ‘We have a habit in this country of transforming even the simplest culinary import (Neapolitan pizza, Cantonese egg foo yong) into a bland, bulky version of its former self.’
- ‘Although old-style dishes like chop suey, chow mein and egg foo yong are almost nonexistent today in New York City and the West Coast, they are surprisingly common in the middle of the country.’
- ‘The menu was a trove of mid-20 th-century Chinese-American cooking: chop suey, egg foo yong, subgum chicken, with copious amounts of sweet-and-sour sauce.’
From Chinese ( Cantonese dialect) foō yung, literally ‘hibiscus’.
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