Yep. Martin Yan.
Thanks for the tip on the toasted sesame oil. I'll have to try it. :-)
Votin str8 Republican, as always. It's a tax thing with me.
Ah, I thought so - it's the same recipe I use. Really enjoyed his PBS (ssshh!) program for years - learned a lot about oriental cooking from those shows. Love the way he would say "little bit this" "little bit that."
Eggs Foo Yung are a "food memory" for me that comes back as an occasional craving. My dad made them in the 1950s when they were kind of a home-food fad.
The funny thing is, when I make them with fresh mung bean sprouts, I don't like them as much as when I make them with the canned "Chun King" type sprouts - it's something about the brine that contributes to my good "food memory."
Sure makes it handy to whip them up, though, if I have sprouts on the shelf. The toasted sesame oil is usually easily found with the Asian foods at the grocery. Buy the smallest bottle because a tiny amount goes a long way.