This is my variation on egg foo yong, which is more of a scramble than a pancake-style dish. The Chinese-American restaurant version is small plump omelets cooked to a handsome, crispy brown and served with Brown Sauce (see recipe below). Foo yong (beautiful flower) is a reference to the delicate texture and color of eggs scrambled in this way. Enjoy this with rice and other dishes, Chinese-style, or make it part of a luscious brunch or a special occasion breakfast with hash browns and toast.
from Quick & Easy Chinese by Nancie McDermott
Full recipe: Shrimp Egg Foo Yong (Chinese-American Omelet or Egg Foo Yung)
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