Egg Foo Yung

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Egg Foo Yung
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Egg Foo Yung


The classic Chinese Omelette is perfect for breakfast, lunch or dinner. Full of goodness and flavour



  • 6 eggs
  • 1 cup of cooked meat, seafood or fish
  • 1 medium onion finely sliced
  • 1 cup of cooked green vegetables (we used courgettes)
  • 1/2 cup of sliced mushrooms
  • 1/2 cup of bean sprouts
  • 3 tables spoons soya sauce
  • 1 For the sauce
  • 1 vegetable or chicken stock cube
  • 1 cup water
  • 2 teaspoons vinegar
  • 2 tablespoons soya sauce
  • 1 teaspoon cornflour
  • 3 tablespoons cold water


For the sauce

  1. Crumble the stock cube into the water ina a small pan.
  2. Heat to dissolve and then add the vinegar and soya sauce.
  3. Blend the cornflour with the cold water and add to the sauce mixture.
  4. Stir to dissolve.
  5. Fry the onion and mushrooms in a little oil.
  6. Season with papper and soya sauce.
  7. Whisk the eggs in a bowl with 2 tablespoons of rice wine, sherry or water.
  8. Add the onion, mushrooms, beansprouts, green vegetables and cooked meat or seafood (we used prawns) to the egg mixture.
  9. Cook half of the egg mixture in a pan with a little oil, browning on one side then turning to brown on the other.
  10. Serve with rice or noodles or enjoy on its own


  • Serving Size: 2

Posted on

May 29, 2014