Egg Foo Yong / Yung / Young. How to Make Classic Egg Foo Yong. Chinese Foo Yong.
Recipe type: Egg / Vegetable
Chinese Egg foo / fu yong / yung / young is a classic and is served both as a starter or as an accompaniment to the main course. Essentially it is a Chinese omelette, however the thickness & shape differs due to the fact that it is cooked in a wok.
- 6 Eggs
- 3 Spring onions
- 3 Tbs Diced peppers
- 5ml Salt
- 5ml Finely chopped garlic
- 5ml Finely chopped ginger
- 15ml Light soy sauce
- 15ml Hoisin sauce
- Cut the spring onion into rounds, dice the red pepper, mince the garlic and ginger, lightly beat the egg with the salt, then mix the light soy sauce with the hoisin sauce.
- Heat the oil in your wok over medium high heat and add the spring onion and red pepper. Stir-fry this for 30 seconds.
- Add the garlic and ginger and continue to stir-fry for a further 30 seconds.
- Pour in the egg. The egg will force the vegetables to the edges of the pan. Use your wok shovel to redistribute the vegetables evenly across the egg.
- Allow the bottom of the egg to set for 60 seconds. It will start to bubble up as it starts yo set.
- Slide your shovel under the egg and flip it over. Allow the second side to set for another minute. Remove the foo yong from the heat.
- Slice it into 6 or 8 wedges and transfer to platters.
- Drizzle a little of the soy hoisin sauce over each wedge and serve immediately.