Unfortunately, such an egg foo yung is difficult to find. So I have taken to making my own. I do not have the fiery heat of a Chinese restaurant, nor do I have the skills of a crack wok chef, but I make do. I like a combination of char siu, or ground pork, scallions, shrimp, and fresh water chestnuts as my filling. I use room temperature eggs for maximum puff. I have the sauce simmering: the standard oyster sauce, soy sauce, and cornstarch, along with ginger and garlic—familiar but with a kick. I layer my ingredients into small bowls, crack one egg into each, crank up the flame, and fry each miniature omelette with a flick of the pan.