Egg foo yung

Egg foo yung

Posh Eggs
15 mins
Louise Hagger

A lacy golden omelette punctuated with crunchy vegetables and roast pork with a sweet and salty gravy, this is a great way to use up leftovers.


Quantity Ingredient
4 eggs
2 tablespoons chicken stock
40g beansprouts
40g shiitake mushrooms, sliced
2 spring onions, finely sliced
1 spring onion, to garnish
1/2 red pepper, deseeded and finely sliced
30g water chestnuts, drained and finely chopped
1 large garlic clove, finely chopped
40g leftover roast pork or cooked prawns, finely chopped
1 tablespoon groundnut oil
freshly ground black pepper

For the sauce

Quantity Ingredient
200ml chicken stock
2 tablespoons soy sauce
1 1/2 teaspoons chinese rice vinegar
1 1/2 teaspoons sugar
1 tablespoon cornflour


  1. First make the omelette mixture. Whisk the eggs in a bowl with some seasoning and the 2 tablespoons of chicken stock. Add the vegetables, water chestnuts, garlic and pork, and combine well with a fork or chopsticks until evenly coated.
  2. To make the sauce, pour the 200 ml chicken stock into a pan and add the soy sauce, rice vinegar and sugar, then bring to the boil over high heat. In a small bowl, mix the cornflour with 2 tablespoons of the boiling sauce to make a paste then whisk the mixture back into the pan and simmer over low heat for 2 minutes. Remove from the heat and set aside.
  3. Heat half the oil in a small frying pan over medium-high heat. Add half the omelette mixture, tipping the pan to evenly coat the surface. Cook for 2–3 minutes or until the base is golden and the eggs are just about set. Fold one side over the other, forming a half-moon and then wiggle it onto a warm plate. Repeat with the remaining mixture and oil. Spoon over the gravy and garnish with a little sliced spring onion.
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