Uploaded December 2019 | Updated September 2026, 23 hours ago
Omelette is similar to the Chinese foo yung in that both dishes have eggs as one of the main ingredients. In an omelette; the eggs are cooked as one piece with other ingredients in the middles. Whereas a foo yung the eggs are fried with the ingredients, it’s more like scramble egg. Foo yung have bean sprouts in its ingredients, at least in my shop it is. Strictly speaking they are both different dishes. They are cooked with different techniques, looked different, has slightly different ingredients and taste a different. The omelette has softer texture, a stronger aroma and tastes more eggy, a foo yung looks looser and drier, with a little crunchy taste when you bite into the bean sprouts.
At Vongs kitchen customers gets confuse between the two dishes (either unwittingly or deliberately), it cost a lot of time and resources to send out a correct replacement. Therefore I do not differentiate between the two dishes, this avoids a lot of confusion. Unless the customers specifically asked for a foo yung, I will cook an omelette for foo yung order.
Below is the recipe I use for my special omelette dish for you guys to try at home.
Ingredients:
3 eggs
5 slices chicken breast
5 slices char siu pork
4 king prawns
30g garden peas
30g sliced onion
Condiments:
2g salt
2g MSG
Method:
Break the eggs into a bowl and whisk it thoroughly.
Boil the chicken breast and king prawns for 3 minutes before adding the peas and char siu pork; leave them in for another 2 minutes before drain and set aside.
Heat a wok until very hot and add around 2 tablespoons of vegetable cooking oil; add the onion and allow it to sizzle for a minute.
Add the eggs and the rest of the ingredients on top.
With the heat set between medium to high intermittently spread the eggs over the surface of the wok.
Once it begins to set; shake the wok to loosen the eggs so you can move it more freely. Give it a flip so the top and bottom swap places.
Keep moving wok in a circular motion so the eggs don’t get burnt and maintain a medium temperature for a couple minutes.
Cooking time depends on how well done you want your eggs to be; once it solidify turn heat to high to finish off.
Tips
Make sure your wok is very hot before adding oil
Keep wok at medium heat during cooking and finish on high heat
Cooking time depends on how well you want your omelette done. Typically 3 minutes each side, flip and move the omelette constantly to stop it being burnt.
#specialomelette #takeawayspecialomelette #specialfooyung #takeawayspecialfooyung
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
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Omelette is similar to the Chinese foo yung in that both dishes have eggs as one of the main ingredients. In an omelette; the eggs are cooked as one piece with other ingredients in the middles. Whereas a foo yung the eggs are fried with the ingredients, it’s more like scramble egg. Foo yung have bean sprouts in its ingredients, at least in my shop it is. Strictly speaking they are both different dishes. They are cooked with different techniques, looked different, has slightly different ingredients and taste a different. The omelette has softer texture, a stronger aroma and tastes more eggy, a foo yung looks looser and drier, with a little crunchy taste when you bite into the bean sprouts.
At Vongs kitchen customers gets confuse between the two dishes (either unwittingly or deliberately), it cost a lot of time and resources to send out a correct replacement. Therefore I do not differentiate between the two dishes, this avoids a lot of confusion. Unless the customers specifically asked for a foo yung, I will cook an omelette for foo yung order.
Below is the recipe I use for my special omelette dish for you guys to try at home.
Ingredients:
3 eggs
5 slices chicken breast
5 slices char siu pork
4 king prawns
30g garden peas
30g sliced onion
Condiments:
2g salt
2g MSG
Method:
Break the eggs into a bowl and whisk it thoroughly.
Boil the chicken breast and king prawns for 3 minutes before adding the peas and char siu pork; leave them in for another 2 minutes before drain and set aside.
Heat a wok until very hot and add around 2 tablespoons of vegetable cooking oil; add the onion and allow it to sizzle for a minute.
Add the eggs and the rest of the ingredients on top.
With the heat set between medium to high intermittently spread the eggs over the surface of the wok.
Once it begins to set; shake the wok to loosen the eggs so you can move it more freely. Give it a flip so the top and bottom swap places.
Keep moving wok in a circular motion so the eggs don’t get burnt and maintain a medium temperature for a couple minutes.
Cooking time depends on how well done you want your eggs to be; once it solidify turn heat to high to finish off.
Tips
Make sure your wok is very hot before adding oil
Keep wok at medium heat during cooking and finish on high heat
Cooking time depends on how well you want your omelette done. Typically 3 minutes each side, flip and move the omelette constantly to stop it being burnt.
#specialomelette #takeawayspecialomelette #specialfooyung #takeawayspecialfooyung
My blog khoanvong.com
instagram.com/khoan_vong
My e-book amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2
Instagram instagram.com/khoan_vong
Join exclusive membership youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join
#stirfryrecipe #authenticstirfryrecipe #stirfry
