![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2017\/10\/F-foo-yung.jpg\")
<\/a><\/p>\nI hadn’t made egg foo yung in many years. In fact, I hadn’t even thought about it in many years. I recall that, thirty years ago before I moved to San Francisco, egg foo yung was a popular item in Chinese restaurants in the South. And yet I don’t recall ever seeing it on menus in San Francisco, where the Chinese cookery is much more authentic.<\/p>\n
In any case, I am covered up with eggs (each hen has been laying every day), and I can’t figure out what to do with them all. It seems as though half of my driving these days is taking eggs to friends. This afternoon, foo yung popped into my head like a vision, and I was so enthusiastic that I immediately went down to the kitchen and made myself an early supper.<\/p>\n
No Chinese vegetables? No problem. I used shredded cabbage, onion, and thinly sliced celery.<\/p>\n
It’s the sauce that makes the foo yung. Without the sauce, you’re just eating an omelet in which the cook forgot the cheese. The sauce needs as much zing as you can get into it. I used vegetable bouillon in the liquid in addition to the soy sauce. A teensy touch of sugar and vinegar gives it a slight sweet and sour spin. Garlic powder helps, along with lots of pepper. Cook it well. Make it foam.<\/p>\n
By the way, someone recently told me the price of eggs at Walmart these days. If I’m not mistaken, it was something absurdly cheap like 46 cents a dozen. How can that be? Is it that they’re importing eggs from China now? What scares me about egg prices that low is what the chickens are fed and what miserable lives they must lead. In the best of all possible worlds, the animals that help provide us with food would live behind our houses. And they would have names.<\/p>\n","protected":false},"excerpt":{"rendered":"
I hadn’t made egg foo yung in many years. In fact, I hadn’t even thought about it in many years. I recall that, thirty years ago before I moved to San Francisco, egg foo yung was a popular item in Chinese restaurants in the South. And yet I don’t recall ever seeing it on menus … Continue reading “Foo yung to the rescue”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-11147","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11147","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11147"}],"version-history":[{"count":3,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11147\/revisions"}],"predecessor-version":[{"id":11151,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11147\/revisions\/11151"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}