Egg Foo Young was once a staple of all Chinese American menus. For some reason, it's been quietly fading and is less commonly found now.
But did you know about Egg Foo Young's place in Chinese American history? Specifically, it's one of the dishes that played a big role in the restaurants that Chinese immigrants opened in America back during the Gold Rush. The familiar format of an egg omelette appealed to white Americans, while exposing them to new flavors and seasonings. Can you say... gateway?
Don't let this piece of history disappear! This shallow-fried egg dish is delicious, full of complementing textures, and super easy to make at home.
Thanks From Here To Sunday!
FROM HERE TO SUNDAY began in a fake bodega within a real museum by artist Diana Ho with the simple act of sharing baked goods. This gesture is at the root of the business, which values creating an inclusive community through artful gift-giving.
Each product is lovingly made in limited quantities by talented artists – ranging from paintings, to zines, to jewelry, to baked goods, and beyond. This small business continues to evolve in different contexts, whether it is a pop-up shop or an art exhibition.
Now with a brick-and-mortar space in Brooklyn, NY, From Here to Sunday strives to utilize its platform to uplift marginalized artists through a decolonized lens. Thanks so much From Here To Sunday for partnering with us on this recipe! Go to https://www.heretosunday.com/pages/mwl and use the code MWL10 to get 10% off the shirt Randy is wearing in the recipe video!
Check out their socials here!
Check out a quick story summary of our recipe!