Egg Foo Yung #2 recipe
information
This is the Chinese version of the western omelet. It is usually served either on its own {or with a filling, as the following recipe), or it can be cut into strips and stirred into fried rice as a garnish.
ingredients
4 Eggs
1 Tbs Soy sauce
Salt and pepper to taste
25 g (1 oz) 2 Tbs Butter
1 Shallot, very finely chopped
125 g (4 oz) Bean sprouts
50 g (2 oz) Cooked ham, cut into thin strips
1 Tbs Soy sauce
Salt and pepper to taste
25 g (1 oz) 2 Tbs Butter
1 Shallot, very finely chopped
125 g (4 oz) Bean sprouts
50 g (2 oz) Cooked ham, cut into thin strips
method
1. Beat the eggs, soy sauce and seasoning together until the mixture is light and fluffy.
2. Melt the butter in a frying-pan. Add the shallot, bean sprouts and ham and fry for 4 to 5 minutes, stirring occasionally. Pour in the egg mixture, stir with a fork and leave to set.
3. Preheat the grill (broiler) to high.
4. When the bottom of the omelet is set and golden, transfer the pan to the grill (broiler) and grill (broil) until the top is set and lightly browned.
5. Serve at once, cut into wedges.
2. Melt the butter in a frying-pan. Add the shallot, bean sprouts and ham and fry for 4 to 5 minutes, stirring occasionally. Pour in the egg mixture, stir with a fork and leave to set.
3. Preheat the grill (broiler) to high.
4. When the bottom of the omelet is set and golden, transfer the pan to the grill (broiler) and grill (broil) until the top is set and lightly browned.
5. Serve at once, cut into wedges.
serving amount
2 - 3 servings
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
