Tuesday, 18 June 2013

Pseudo Egg Foo Yung (芙蓉蛋)

I thought I was making foo yung, but a quick trawl of Google tells me this isn't anything like it (apart from the egg bit!). Foo yung is supposed to look a bit more "pancake-y", but I was being stingy with the eggs and using up a load of leftovers, so didn't really add enough egg to hold everything together. I was also supposed to combine all of the cooked ingredients with the egg before adding it to the pan, and make up a sauce to go with it. So I'm not entirely sure whether to call it a foo yung, a scramble or an omelettey-type thing.

We had it with rice, accompanied by tomato and potato soup.


  • 5-6 eggs
  • 2 spring onions, chopped finely
  • A handful of frozen petits pois
  • 2 slices of streaky or back bacon, chopped finely
  • Sunflower oil for frying
  • Few drops of sesame oil
  • Dash of light soy sauce
  • Ground white pepper
  • (Optional) 1/2 tsp of chicken powder
Serves 2


  • Beat the eggs lightly and season with the pepper and (optional) chicken powder
  • Heat a little sunflower oil in a wok, and when hot, add the bacon pieces. Don't stir too vigorously, and allow to brown and crisp up
  • When the bacon is crispy, add the petits pois and spring onions and stir-fry quickly for 30 seconds, to heat through
  • Lower the heat to medium and pour the beaten egg into the wok
  • Let the egg begin to cook on the bottom of the wok, and occasionally fold the cooked edges into the middle of the mixture, allowing the uncooked egg to dribble to the bottom of the wok. Try not to break up the mixture too much
  • When the egg is nearly all set, remove from the heat and sprinkle over a few drops of sesame oil
  • Check for saltiness (the bacon will be saltier than if you use other meat such as chicken or prawns), and if desired, add a splash of light soy
  • Serve with rice
Pseudo Egg Foo Yung

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