Happy (Chinese) New Year, Miss Wang!! Last night, I pulled out my March 2010 Food Network Magazine and made egg foo young from its weeknight cooking section (no link, the recipe isn't coming up online). The recipe required multiple pans for its mushroom gravy and omelet, but stayed true to its 35 minute time prep estimate. It also came together as easily as the recipe predicted.
But how'd the egg foo young taste? Let me start with a few caveats, when I order Chinese food, I usually get moo shu of some kind not egg foo young. I also pared some the recipe from four servings to a serving or so. That being said, I liked the dish all right...not enough to make it again but not enough to regret making it either. I liked the flavor and bacony taste in the eggs and thought appreciated the technique of the recipe, but thought the dish lacked a certain "je ne sais quoi."
Tomorrow, I'll be fixing up a crustless quiche and a healthier spin-off on spinach-artichoke dip from my December and January/February Food Network issues for the next TND. So, stay tuned!
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