Egg Fu Yung Done Restaurant-Style

Egg fu yung
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  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (12)

Egg Fu Yung is a popular dish in American-Chinese, Indonesian-Chinese and British-Chinese cuisine and it has a few different names.

Perhaps surprisingly to Western people, we don’t really eat this in restaurants in China, Taiwan or Hong Kong. You’ll often find Egg Fu Yung on the menu but we don’t tend to order or serve this dish that often.

You will often see this dish on the menu of Cantonese restaurants and the name “fu yung” is the name of a type of flower.

This article contains two recipes for Egg Fu Yung.

Preparing mung bean sprouts:

  1. Remove the “hair” from the bean sprouts. The hair is the root of the bean sprout. This step is optional but if you remove the hair of the bean spout this dish looks nicer and the texture is a little bit better. But if you’re too busy or don’t have time just don’t remove the hair of bean sprout. Most of the time when I’m busy or tired I don’t remove the hair of the bean sprout.
  2. Rinse the bean sprouts under cold water and soak the bean sprouts in water for 5 minutes. Drain the water. I would personally leave the bean sprouts in the colander for half an hour just to get rid of most of the water on the bean sprout.

Edited by Liv Wan.

What You'll Need

  • Recipe 1
  • If you can’t get hold of Chinese yellow chive then please use garlic chive, chive or spring onion to replace the yellow chive. Yellow chive should be available in most Asian or Chinese supermarkets.
  • Recipe 1 ingredients:
  • 3 large chicken eggs
  • 70g (2 ½ ounces) char siu pork
  • 70g (2 ½ ounces)​ mung bean sprouts
  • 30g (1 ounce) Chinese yellow chive
  • 1 clove minced garlic
  • ½ spring onion (finely chopped)
  • Recipe 1 Seasonings:
  • ½ tablespoonlight soy sauce
  • Salt to taste 
  • Recipe 2 Ingredients:
  • For the sauce:
  • 1 cup homemade or store bought Chinese chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon  soy sauce
  • Salt and pepper to taste
  • 1 tablespoon cornstarch dissolved in 4 tablespoons water
  • Ingredients for Egg Fu Yung:
  • ¾ pounds fresh shelled, deveined shrimp
  • ½ cup mung bean sprouts
  • 1 medium white or yellow onion
  • 1 red bell pepper
  • Fresh mushrooms, to make ½ cup
  • 2 green onions
  • Oil for stir-frying and deep-frying
  • 6 large eggs
  • Salt and pepper, taste
  • 1 tablespoonChinese rice wine or dry sherry

How to Make It

Recipe 1 procedures:

  1. Julienne the char siu pork and slice the Chinese yellow chive to 2 inch lengthways pieces.
  2. Beat the eggs and season with light soy sauce.
  3. Heat up some oil in a wok and stir-fry the garlic and spring onion first until aromatic.
  4. Add char siu pork, Chinese yellow chive and mung bean sprouts and stir-fry until the mung bean sprouts have softened.
  5. Add egg in a skillet and turn the fire down to medium heat and cook until the eggs are golden brown on both sides. The dish is eady to serve. Cook this dish like you are making an open-faced omelet and remember don’t scramble the eggs. 

    Recipe 2 procedures:

    1. To prepare the egg fu yung sauce, bring the chicken broth to a boil. Stir in the seasonings and thicken with the cornstarch and water mixture. Keep warm on low heat while making the egg fu yung.
    2. Rinse the shrimps under warm running water. Pat dry and finely chop.
    3. Rinse the mung bean sprouts and drain thoroughly. Peel and dice the onion. Cut the red bell pepper in half, remove the seeds and cut into bite-sized chunks.
    4. Wipe the mushrooms clean with a damp cloth and thinly slice. Wash and finely chop the green onions.
    5. Heat 2 tablespoons oil in a frying pan. When the oil is hot, add the shrimp. Stir-fry until they turn pink and are cooked. Remove from the pan.
    6.  In a large bowl, lightly beat the eggs with the salt and pepper. Stir in the rice wine or sherry, cooked shrimp and the vegetables.
    7. In the wok, heat 2 ½ inches oil for deep frying to 375 degrees Fahrenheit. When the oil is hot, gently ladle ¼ of the egg mixture into the wok. Deep-fry on one side until browned (about 2 minutes), then ladle a bit of oil over the top so that it firms up. Use a spatula (or 2 spatulas if necessary) to gently turn the omelet over and brown the other side. Remove the omelet with a slotted spoon and drain on paper towels with the egg fu yung sauce poured over top.