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Eggs are seldom served alone (soft-boiled or fried), as in the West. Because when they are raw they mix easily with other ingredients and yet solidify upon cooking, they are often used by the Chinese to give body to certain soft foods and to bind other ingredients-as with foo yong, or omelet dishes. Omelets require only small amounts of expensive foods such as meat, fish, shellfish, or poultry, and yet create a dish high in protein content. Sometimes omelets are shredded into strips to be used as a garnish for main dishes and soups, largely because of their color rather than for their nutritional or taste value. Many Chinese egg dishes are steamed, mixed with a variety of seasonings and flavorings, including many additional substantial ingredients. Often such dishes are very salty or highly seasoned, and these relatively solid but easily mixable concoctions are served over a bowl of rice.
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