Introduction 簡介
Foo Young (芙蓉) is an old literary name associated with flowers: it usually refers to the cotton rose, a type of hibiscus, although in classical Chinese it can also refer poetically to the lotus.5 No flower is used in the dish; the name compares the egg’s soft, delicate texture and billowing shape as it cooks to unfolding petals.2 The term Foo Young appeared in Chinese cookery by at least the late Qing dynasty, where it referred to delicate egg preparations rather than one fixed recipe.1 In the Cantonese version, beaten eggs are mixed with ingredients such as char siu, shrimp, bean sprouts and Chinese chives, then slowly fried until golden outside and tender within.2
「芙蓉」係一個古老而有文學色彩嘅花名，通常指木芙蓉，即係木槿屬嘅一種花；喺古文同詩詞入面，有時亦可以借指荷花。5 芙蓉蛋並冇用花入饌；個名係借花瓣盛開嘅形態，形容雞蛋煎起後蓬鬆嫩滑嘅質感。2 「芙蓉」一名最遲喺清末已經見於中式食譜，原本係指嫩滑嘅蛋類菜式，並唔係一個固定配方。1 廣東做法會將叉燒、蝦、銀芽同韭黃等配料拌入蛋漿，以中火慢慢煎至外層金香、內裡嫩滑。2
In Hong Kong, Egg Foo Young is usually served over rice in cha chaan tengs, making it one of the many variations of Hong Kong-style rice plates—an economical, filling, all-in-one quick meal.3 Bromance Rice (豆腐火腩飯) and Crispy Chicken Rice (煎雞扒碟頭飯) are two other examples of cha chaan teng-style rice plates.
喺香港，芙蓉蛋通常會鋪喺白飯上，成為茶餐廳眾多港式碟頭飯其中一款——價錢實惠、飽肚又方便快捷。3 豆腐火腩飯（Bromance Rice）同煎雞扒碟頭飯（Crispy Chicken Rice）都係茶餐廳碟頭飯嘅例子。
One particularly fascinating glimpse of Egg Foo Young’s long overseas history appears in the 1929 Photoplay cookbook, which included Anna May Wong’s Egg Foo Yung recipe. Nearly a century ago, the dish was already being introduced to American home cooks—an unexpectedly early record showing that its history overseas stretches back much further than many people might assume.4
其中一份好有意思嘅早期記錄，係1929年《Photoplay》食譜收錄嘅黃柳霜 Egg Foo Yung 食譜。差唔多一百年前，芙蓉蛋已經出現喺一本面向美國家庭讀者嘅食譜入面；單係呢一點已經相當令人驚訝，亦顯示佢喺海外流傳嘅歷史，比好多人想像中更悠久。4
This Sydney version keeps the char siu, shrimp and bean sprouts, but replaces yellow chives (韭黃), which are difficult to find here, with spring onions. It is also an excellent way to turn leftover char siu into another meal. Bromance Rice (豆腐火腩飯) works on the same principle, using leftover roast pork belly—another type of siu mei—and braising it with tofu puffs and dried shiitake mushrooms.
呢個悉尼版本保留叉燒、蝦同銀芽，但因為韭黃喺悉尼比較難買，所以改用蔥花。呢道菜亦係將剩餘叉燒變成另一餐嘅好方法。豆腐火腩飯用嘅係同一個概念，將另一款燒味——剩餘燒肉——配豆卜同乾冬菇一齊炆煮。
References 參考資料
- Sky Post: 芙蓉並非唐人街外賣
- Chinese University of Hong Kong: 芙蓉蛋新演繹
- Unilever Food Solutions Hong Kong: 茶記最強食物大檢閱
- Movies Silently: Cooking with the (Silent) Stars: Anna May Wong’s Egg Foo Yung
- Taiwan Ministry of Education: 芙蓉
Egg Foo Young Rice 芙蓉蛋飯
Description 簡介
A golden, fluffy Cantonese omelette packed with char siu, shrimp, bean sprouts and spring onions, served over steamed rice for a satisfying Hong Kong cha chaan teng classic.
金香鬆軟嘅廣東芙蓉蛋，包住叉燒、蝦、銀芽同蔥花，再鋪喺白飯上，係一道飽肚又香口嘅香港茶餐廳經典。
Ingredients 食材
Shrimp Marinade 蝦醃料
Instructions 做法
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Thinly slice the onion. Marinate the shrimps for 5 mins. Slice the char siu into stripes. Cook the rice.
洋蔥切幼絲。蝦用醃料醃5分鐘。叉燒切條。煮飯。
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Pan fry the onion until slightly transparent, add the shrimps and fry until cooked, add the bean sprouts and chopped spring onions and pan fry for another 30 seconds. Put the fried ingredients to a big bowl. Cool for 10 mins.
起鑊將洋蔥炒至微微透明，加入蝦炒至熟，再加入銀芽同蔥花炒多30秒。將炒好嘅材料放入大碗，攤涼10分鐘。
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Add fish sauce and salt into the eggs and beat the eggs until bubbles form. Add half tbsp of oil into the egg and mix well. Pour the egg into the fried ingredient bowl and mix well.
雞蛋加入魚露同鹽，打至起泡。加入半湯匙油拌勻。將蛋液倒入盛有炒好材料嘅大碗，拌勻。
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Heat a wok with 2 tablespoons of oil until hot with medium heat. Pour in all the egg mixture. At the right temperature and with enough oil, bubbles should immediately form at the edge of the egg mixture. Now, use a pair of chopsticks or a spatula to make a few stirs in the middle of the egg mixture to make new rooms in the middle (for the mixture to fill in) such that the omelette expands in size.
中火燒熱鑊，加入2湯匙油燒熱。倒入全部蛋漿。油溫同油量足夠時，蛋漿邊緣應該會即刻起泡。用筷子或鑊鏟喺蛋漿中間攪幾下，騰出空位俾蛋漿流入，令蛋餅擴大。
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Lower the heat to small medium. Wait for the mixture to settle a bit, it may take around 2 mins. The omelette should not be sticked to the wok at all, so you can always use a spatula to lift up the side and check the bottom.
轉中小火，等蛋漿稍為定形，約需2分鐘。蛋餅唔應該黏鑊，所以可以隨時用鑊鏟輕輕剷起邊緣，檢查底部。
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Put the cooked rice into a large plate.
將白飯放喺大碟上。 -
Flip the omelette over. I used two spatulas to do the step. Cook for another 30 seconds to a minute. Put the omelette over the rice to serve.
將蛋餅反轉。我用兩把鑊鏟完成呢個步驟。再煎30秒至1分鐘。將蛋餅鋪喺飯上即可享用。