Best known as Egg Fooyung, this dish used to be on most Chinese restaurant menus, although I haven’t seen it offered recently. In Mandarin it is called furong dan, or hibiscus or lotus flower eggs. It can be made with egg whites or whole eggs and can contain a variety of ingredients, ranging from ground pork to seafood – I have given a version here that uses the most common Chinese American restaurant ingredients, shrimp and peas – but you can certainly play with what you have on hand, making this a quick what’s-in-the-fridge supper. Be sure to use a well-seasoned skillet or resort to non-stick if you need to.
- 6 large eggs (do your taste buds, your body, and the environment a favor and look for eggs from pastured chickens)
- 1/2 lb. shrimp, peeled, deveined, and cut into 1/4″ pieces (see Monterey Bay Aquarium’s Seafood Watch for which variety is most sustainable)
- 1/2 c. fresh peas, blanched until almost done and shocked, or frozen green peas, rinsed in cold water
- 3 scallions, minced
- 1 T light soy sauce
- 1 T Shaoxing cooking wine or dry sherry
- salt to taste
- 2-3 T oil
- Beat the eggs, then combine with the remaining ingredients.
- Depending on how well your skillet is seasoned, add 1-1.5 T oil, and heat on medium high until it shimmers.
- Add the egg mixture and immediately turn the heat to medium low.
- Cover the skillet and cook for about 5 m, or until the bottom is golden and the top is starting to set.
- Carefully turn the omelet over, adding the remaining oil around the edges of the pan if necessary.
- Cover and cook until set throughout.
- Slide the omelet onto a cutting board, cut into diamonds, and serve.
If you are substituting other ingredients, you may want to first stirfry them lightly, then pour in the beaten eggs – some items may require a longer cooking time.