It’s all about the egg, all about the egg!! Our Foo Yong omelette is fried beautifully till its edges and bottom crisps and fluffs up yet the centre remains moist and soft.
We added Char siew and prawns to give it a sweet smoky taste. You can add anything and everything in it, that how versatile this dish is!
One last tip, the key to a good egg Foo Yong is using enough oil to fry it!
#themeatmensg #simple #delicious #eggfooyong #omelette
5 eggs
½ tsp salt
¼ tsp pepper
½ onion (sliced)
50g shrimps (shelled and deveined)
50g diced charsiew
1 spring onion (sliced)
30g bean sprouts (top and tailed)
½ iceberg lettuce
7 tbsp oil
Whisk eggs with ½ tsp salt and ¼ tsp pepper
Heat 1 tbsp oil in a non stick pan
Fry sliced onion until translucent
Add in the char siew followed by shrimp, beansprout and sliced spring onion Fry it for 30 seconds
Transfer it into the whisked eggs
In a clean wok, heat 6 tbsp oil till hot
Pour in the eggs mixture. Slowly ladle hot oil on top of the egg to partially set it
Once bottom is brown, flip over
When the egg fu Yong is cooked through, dish it out on a lettuce covered dish
