"When my fiancé and I get a Chinese take away (more often than I should admit), egg fu yung is my go-to thing to order. It doesn't sound like much - it's basically a Chinese omelette - but somehow it ends up being pretty incredible, so I thought I'd give it a go myself.
Turns out, it's actually seriously easy to make. Start by stir frying some vegetables - I went for mushrooms, peppers, spring onions and beansprouts. Then comes the egg. Unlike a normal omelette, the vegetables are mixed right into the egg mixture before returning the whole lot to the pan.
Since my local Chinese restaurant serves their egg fu yung ever so slightly scrambled, rather than being a completely solid omelette, that's how I decided to do mine. Plus, it's easier - there's less pressure to flip the whole thing in one go! You don't want it to turn completely into scrambled eggs though, so be gentle when moving your eggs around the pan, and don't overdo the stirring. Mine ended up tasting and looking exactly like the one I get from the take away, so I'd call that a success!
I love cooking with eggs - they're good for you, they're really versatile, and they take just minutes to cook. So next time you want a quick and easy, healthy dinner idea, try something a bit different and give this egg fu yung a go!
1/2 onion, sliced
1 garlic glove, minced
1 red pepper, halved then sliced
160 g of mushrooms sliced
2 spring onions, chopped
100g of beansprouts
1 tbsp of soy sauce
fresh coriander, to garnish (optional)
3 tbsp of oil
1. Add 1 tbsp of oil (not the full amount) to a large frying pan or wok, and add all of the vegetables. Stir fry over a medium heat for 5 minutes or so, until just tender, but still with a slight crunch
2. In a medium-sized bowl, lightly beat the egg with the soy sauce, and add all of the vegetables and plenty of black pepper. Mix well to ensure that all of the vegetables are coated in the egg mixture
3. Give the wok a wipe with some kitchen paper (there's no need to wash it thoroughly), and add the remaining couple of tablespoons of oil
4. Heat the oil in the wok, and then add the egg and vegetable mixture. Cook over a medium heat, without touching, for a couple of minutes
5. Once the underside has cooked and has begun to turn golden brown, use a spatula to turn sections of the mixture over. Continue doing this until all of the egg is cooked - try not to let the mixture get too scrambled, but rather turn large chunks over together. When all the egg is cooked, serve immediately, topped with fresh coriander. "
All words and picture above are Becca's.
... Now for those of you who may not have heard of this super dish, which is quite low in carbs too, here is how Wikipedia describe it " Egg foo young is an omelette dish found in Chinese Indonesian, British and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Shanghai ". If you'd like to read more, just go across to 'Wiki', using the link here
I hope you may give this recipe a try, and my thanks to Connie, who recently gave me the idea for this post ... have a look at her comment she made here
All the best Jan