The Classic Egg Fu Yung

Beef
$10.00
$10.00
The Classic Egg Fu Yung
Protein

The Classic Egg Fu Yung

Prep 10 mins
Cook 8 mins
Serving 1 Person

Ingredients

  • The Base: 3 Large Eggs, well beaten.

  • The Filling: 3 Dried Shiitake mushrooms (soaked in hot water for 20 mins, drained, and finely shredded).

  • Optional Protein: 60g Chicken or Pork mince.

  • Produce: 2 stalks spring onion (shredded).

  • Seasoning Liquid: 1/4 cup vegetable stock, 1/2 tsp light soy sauce, 1/2 tsp salt.

  • Pantry Staple: 4 tbsp cooking oil.

Method

  1. Prepare the Egg Base: Whisk the eggs in a bowl with the stock and salt. This extra liquid is the secret to a soft, pillowy texture. Set aside.

  2. Sauté the Filling: Heat 2 tbsp of the oil in a pan over high heat.

    • If using meat: Add the chicken or pork mince first and stir-fry until browned (about 2 minutes).

    • Vegetarian: Add the shredded mushrooms and spring onions. Stir-fry for 1 minute until the mushrooms are fragrant and slightly browned at the edges.

  3. Flash Season: Pour the soy sauce over the mushrooms (and meat) and stir-fry for 30 seconds. Remove everything from the pan and stir it directly into the egg mixture.

  4. The "Fu Yung" Fry: Add the remaining 2 tbsp of oil to the pan. Once very hot, pour in the egg and filling mixture. As the edges set, gently push them toward the center with a spatula so the raw egg can reach the hot pan surface.

  5. Golden Finish: Let the omelette set into a thick disk. Once the bottom is golden brown, carefully flip it (or fold it in half) and cook the other side for 45–60 seconds. Slide it carefully onto a plate and serve hot.

 

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