On Monday, January 7, 2013 6:24:12 AM UTC-8, Brooklyn1 wrote:
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> Every Chinese restaurant I've ever been to prepares egg foo yung by
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> deep frying the egg mixture in a wok, and served smothered in Chinese
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> brown sauce... never seen it pan fried or with sweet and sour sauce.
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> http://chinesefood.about.com/od/eggf.../eggfuyung.htm

Yes,it's the sweet and sour sauce that's odd. The recipe you cite has oyster sauce, a nice addition. In the home kitchen they are fried in the wok with a healthy amount of oil but not necessarily deep fried. -aem