Egg Foo Yung is another Chinese dish. It’s basically an omelette or a mainly egg based pancake with vegetables mixed into it. You can mix whatever you like. Most of the vegetables, chicken and seafood are go well in the Foo Yung recipe. I’ve tried few times pineapple and banana Foo Yung with a bit maple syrup on the top, and it taste nice as well. If you are a meat type of person and love Foo Yung recipe, the ham Foo Yung is a must-try.
2 large eggs
1 small onion chopped into small pieces
2 fresh shiitake mushroom (thinly sliced, stalks discarded)
1/2 red bell pepper (thinly sliced)
1/4 teaspoon black pepper
1 tablespoon vegetable oil or 1 table spoon butter
1 teaspoon soy sauce
1/2 teaspoon salt
1.Break the eggs into a bowl and add the water, salt, black pepper, soy sauce, onions, shiitake mushrooms and red bell pepper. Beat until just blended but not frothy.
2.In a frying pan, melt the butter or place the vegetable oil over a high neat. Tilt and rotate the pan to coat the bottom and sides.
3.When the fat is sizzling and just beginning to turn golden, pour in the egg mixture. Tilt and rotate the pan to spread the eggs in an even layer over the bottom. Reduce the heat to low.
4.Cook for 10 seconds, and then with a palette knife, lift the cooked base and tilt the pan so the uncooked egg mixture runs underneath on to the hot pan. Continue cooking in this way until most of the omelette is set but the top is still moist and creamy. It takes 4-5 minutes.
5.Flip and cook the other side in the same way until it turns to light brown. It takes around 2-3 minutes.
6.Scoop some warm rice into a plate and then cover the Egg Foo Yung on the top. Serve immediately with some sweet chilli sauce, if a spicy taste is desired.
Although you can use a frying pan, a special omelette pan, with its curved edge, will make turning out the omelette so much easier.