Egg Foo Young on New Year’s Eve
I come from a Swedish and Czechoslovakian home. Yet, on New Year’s Eve, we eat egg foo young. Go figure. I have no idea how this tradition started. I have asked everyone and their answer is somewhere along the lines of “just because.” Ever since I can remember, we have spent New Year’s Eve in the kitchen making fried rice and egg foo young and then taking our plates into the living room to watch the ball drop. Well, more like we set ourselves up to watch the ball drop but we all fade and wind up going to bed around 10:30pm. For some reason I can never seem to stay up that late….especially since I usually find the ball dropping somewhat anticlimactic. As a kid I had first thought the ball would actually drop and it would be a big deal. I was a bit disappointed to find that it was on a safety system that prevented it from dropping and smashing.
As an adult, I find waking up the next morning and wishing everyone a Happy New Year just as exciting….and of course eating cold egg foo young for breakfast is a plus. So, that is our New Year’s tradition, though how it started no one seems to know.
Egg foo young is a sort of Asian omelet dish. It is a mixture of beaten eggs with lots of vegetables and sometime meat like chicken or pork mixed together and then ladled into a hot pan where it is cooked on both sides. The vegetables vary, but most often include bean sprouts, water chestnuts, shredded cabbage, bamboo shoots, and other vegetables that can be eaten in a semi-raw state as it is not cooked long in the pan.
We tend to stick with the traditional ingredients but sometimes toss in a few extra things from our fridge like mushrooms, black olives, red peppers, corn or thinly sliced celery. The great thing about this dish is that you can put in whatever you like best. It can also be a vegetarian dish or you can add leftover meat (I almost always have some leftover chicken in the fridge!). An easy way to make egg foo young: just purchase a few of the La Choy products and add to your beaten eggs!
For our egg foo young (this recipe makes about 12 which feeds 4-6 people):
1 can bean sprouts
1 can La Choy stir fry vegetables
1 can black olives (sliced)
1 can water chestnuts (or bamboo shoots)
2 cooked chicken breasts with skin removed and diced
1 cup sliced mushrooms
1/2 cup thinly sliced celery
1 cup chopped kale
In a large bowl beat the egg until frothy. Add in all of your vegetables and meat.
Using a large skillet, pour in a tablespoon of olive oil and heat over medium until the oil is hot. Ladle a large scoop of egg mixture into the hot pan and let it cook for about 3-5 minutes or until the one side is set and you can flip it over with a large spatula.
Flip the egg foo young over and let the other side cook for 3-5 minutes until set. Continue this process until all of the egg mixture is used up (even if you use a non-stick pan, make sure to put a little olive oil in the pan before each egg foo young to make it easy to flip).
Serve with a side of rice and some gravy. Happy New Year everyone!
This blog post was shared at: From the Farm Blog Hop