Egg Fu Yung

By Becca Pusey •

Becca decides to cook her favourite Chinese takeaway dish - Egg Fu Yung. A delicious omelette, combining eggs with ingredients typically used in Asian cooking.  Discover how suprisingly  easy it is to recreate this tasty dish.

When my fiancé and I get a Chinese take away (more often than I should admit), egg fu yung is my go-to thing to order. It doesn't sound like much - it's basically a Chinese omelette - but somehow it ends up being pretty incredible, so I thought I'd give it a go myself.

Turns out, it's actually seriously easy to make. Start by stir frying some vegetables - I went for mushrooms, peppers, spring onions and beansprouts. Then comes the egg. Unlike a normal omelette, the vegetables are mixed right into the egg mixture before returning the whole lot to the pan.

Since my local Chinese restaurant serves their egg fu yung ever so slightly scrambled, rather than being a completely solid omelette, that's how I decided to do mine. Plus, it's easier - there's less pressure to flip the whole thing in one go! You don't want it to turn completely into scrambled eggs though, so be gentle when moving your eggs around the pan, and don't overdo the stirring. Mine ended up tasting and looking exactly like the one I get from the take away, so I'd call that a success!

I love cooking with eggs - they're good for you, they're really versatile, and they take just minutes to cook. So next time you want a quick and easy, healthy dinner idea, try something a bit different and give this egg fu yung a go!

Egg Fu Yung 


3tbsp oil

1/ 2 onion, sliced

1 clove garlic,minced

1 red pepper, halved then sliced

160g mushrooms, sliced

2 spring onions,chopped

100g beansprouts

4 British Lion eggs

1tbsp soy sauce

Black pepper

Fresh coriander, to garnish (optional)


1.      Add 1 tbsp of oil (not the full amount) to a large frying pan or wok, and add all of the vegetables. Stir fry over a medium heat for 5 minutes or so, until just tender, but still with a slight crunch.

2.    In a medium-sized bowl, lightly beat the egg with the soy sauce, and add all of the vegetables and plenty of black pepper. Mix well to ensure that all of the vegetables are coated in the egg mixture.

3.    Give the wok a wipe with some kitchen paper (there's no need to wash it thoroughly), and add the remaining couple of tablespoons of oil.

4.    Heat the oil in the wok, and then add the egg and vegetable mixture. Cook over a medium heat, without touching, for a couple of minutes.

5.     Once the underside has cooked and has begun to turn golden brown, use a spatula to turn sections of the mixture over. Continue doing this until all of the egg is cooked - try not to let the mixture get too scrambled, but rather turn large chunks over together.When all the egg is cooked, serve immediately, topped with fresh coriander.

Inspired?  There's many more great egg recipes for lunch or supper here.


Becca Pusey

Liverpool-based Becca is the writer of the food blog Amuse Your Bouche, and specialises in simple vegetarian recipes that anyone can create, regardless of their cooking ability. She loves anything with cheese, vegetables, and a bit more cheese. She runs her blog alongside her day job as a Primary School teacher.

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