Egg Foo Yong – 芙蓉蛋

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

Click to rate this recipe!

  • Servings: 4

  • Time:

  • Skill: Easy


  1. 5 eggs

  2. ½ tsp salt

  3. ¼ tsp pepper

  4. ½ onion (sliced)

  5. 50g shrimps (shelled and deveined)

  6. 50g diced charsiew

  7. 1 spring onion (sliced)

  8. 30g bean sprouts (top and tailed)

  9. ½ iceberg lettuce

  10. 7 tbsp oil


  1. Whisk eggs with ½ tsp salt and ¼ tsp pepper

  2. Heat 1 tbsp oil in a non stick pan

  3. Fry sliced onion until translucent

  4. Add in the char siew followed by shrimp, beansprout and sliced spring onion Fry it for 30 seconds

  5. Transfer it into the whisked eggs

  6. In a clean wok, heat 6 tbsp oil till hot

  7. Pour in the eggs mixture. Slowly ladle hot oil on top of the egg to partially set it

  8. Once bottom is brown, flip over

  9. When the egg fu Yong is cooked through, dish it out on a lettuce covered dish

  • Share:

You might be interested in: