Egg Fu Yong

The other day I found a recipe for Egg Fu Yong in my old 1960's Better Homes & Gardens cookbook. So, I went out and bought the ingrediends, and set to work.

I cooked a pot of rice first, and due to my husband, it turned out perfectly. He kept lecturing me on the need to leave the lid on the pan. And I'm very involved with my cooking, so I wanted to lift the lid every few minutes. I set the timer for 15 minutes, let the rice cook, and without removing the lid, I took it off the burner and set it aside while I worked on the rest of the meal.

Unfortunately, I'm working with a hotplate, so my Egg Fu Yong turned into Egg Fu Yuck. The eggs didn't cook like I wanted them too, it stuck to the frying pan a little bit, and it just didn't seem to work out all that well. Instead of those pretty little brown disks that you see in the chinese restaurants, I had a bright yellow pile of eggs and shrimp.

I made Chinese Brown Sauce, which, not to toot my own horn, was amazing! Even if the egg mash didn't work, we would at least have rice and brown sauce!

But somehow, it all came together. Everything was cooked on the same burner, but was still hot by the time it went on the table, everything was just perfect. ...Then we heard a honk come from our driveway. Yup. People.

After an hour long visit, the water was luke-warm, the food was icecold, and I was in tears. My beautiful dinner had cooled, congealed, and looked like stale muck. But, we ate it. It was not at all as bad as it looked, and everything seemed okay for a moment. Then my darling husband gave me a kiss, and said in his blissful innocense, "That was a really good omelet Honey".