Growing up, the first dish we ever knew would be a fried egg. It was simple enough to master for a primary school student for a late-afternoon snack. Of course, as I got older, a single egg wasn’t filling enough, so like every other Malaysian kid; I was introduced to a simple Seremban Egg.
The concept remains pure and the basic of all basic. All it requires additionally is an onion. Whip it together with an egg, and your very own DIY dish is complete.
What is Seremban Egg?
In straightforward terms, it’s a Chinese omelette. It’s more commonly known as Egg Foo Young on most Chinese menus.
Foo Yong is a Cantonese term that means ‘hibiscus’. What makes an Egg Foo Yong different from its western counterparts, is that the foundation of the omelette is often mixed with onions first before any additional ingredients are added.
Although some onion-haters may revolt at the thought of adding raw onions to an egg mix, the combination of them both gives the typically soft soufflé of eggs. A much-needed crunchy and sweetness with the egg taming the strong smell of the onion, providing an all-around savoury dish.
While that is the most basic version of an Egg Foo Young, most recipes call for extra toppings such as ham pieces, shrimps and even other types of crispy vegetables. Almost every Chinese omelette is topped with slices of spring onion as garnish.
History of Seremban Egg
Omelettes, in general, came into existence in the 16th century, and various versions of “egg pancakes” have sprouted all across the globe since, all with a similar resemblance. Some were filled with meat or vegetables. Others were made more simply with fewer ingredients.
Interestingly enough, Egg Foo Young is believed to have healthy origins from the States, when Chinese American restaurants began serving them circa the 1930s, but many still believe that its inspiration was likely from China.
In Shanghai, it was common for cooks to prepare egg dishes that included the addition of minced chicken breast or ham. While Chinese immigrants might have exported deep-fried Egg Foo Young to America, the more common preparation method is to pan-fry, perhaps to cater to the changing taste of a more health-conscious society today.
Variations of Seremban Egg
Egg, as versatile as an ingredient can be, comes in many forms. In terms of an omelette, there are, of course, many ways to innovate and improve the dish.
In Malaysia, the Malay community terms their egg dish as telur bungkus, which means a wrapped or folded egg pancake that is usually filled with the likes of chicken or beef, onions, mushrooms, vegetables, and gravy.
In other cultures – take Vietnam, for example – they have made their omelette dish to a much more elaborate level. Instead of a thin omelette, the chả trứng hấp is thicker, almost like an egg loaf and generally filled with pork.
Nutritional Benefits of Seremban Egg
A serving of the Seremban Egg is roughly around 200 calories. Of course, the lesser oil one uses in the cooking process, the less the calorie count will be.
Numbers aside, this dish acts as a good source of protein, especially for vegetarians who are steering away from any animal product. On top of that, the onions and additional vegetables provide an added dose of minerals and vitamins.
An all-around healthy dish, the Seremban Egg can be eaten for all three meals – or even as a snack, if you’re feeling peckish in the late afternoon.
Where to Find Seremban Egg in Malaysia
A must-have dish at every dinner table, you can find Seremban Egg at any Chinese restaurants.
Visit foodpanda to find out more about other egg dishes.
