Egg Foo Yong

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

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5 eggs
½tsp salt
¼tsp pepper
½onion (sliced)
50g shrimps (shelled and deveined)
50g diced charsiew
1spring onion (sliced)
30g bean sprouts (top and tailed)
½iceberg lettuce
7tbsp oil



Whisk eggs with ½ tsp salt and ¼ tsp pepper
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Heat 1 tbsp oil in a non stick pan
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Fry sliced onion until translucent
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Add in the char siew followed by shrimp, beansprout and sliced spring onion Fry it for 30 seconds
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Transfer it into the whisked eggs
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In a clean wok, heat 6 tbsp oil till hot
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Pour in the eggs mixture. Slowly ladle hot oil on top of the egg to partially set it
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Once bottom is brown, flip over
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When the egg fu Yong is cooked through, dish it out on a lettuce covered dish
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