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Foo Yong Omelette 芙蓉蛋

[Ingredients] 材料

  • 5 eggs 蛋 5 颗

  • 1/2tsp salt 盐 1/2 茶匙

  • 1/4tsp pepper 胡椒粉 1/4 茶匙

  • 1/2 onion, sliced 洋葱 1/2,切片

  • 50g shrimps, shelled 虾仁 50 克,去壳

  • 50g char siew, diced 叉烧 50 克,切丁

  • 1 stalk spring onion, sliced 青葱 1 条,切片

  • 30g beansprouts 豆芽 30 克

  • 1/2 iceberg lettuce 生菜 1/2

  • 7tbsp oil 食用油 7 汤匙

[Steps] 步骤

  1. Crack eggs into bowl. Add salt and pepper, and whisk well. 把蛋打入碗里。加入盐和胡椒,拌匀。

  2. Heat 1tbsp of oil in pan, add in onions. 锅里热 1 汤匙油,加入洋葱。

  3. When onions are soft, add in shrimps. Followed by char siew, beansprouts and spring onion. Stir fry for 30secs. 洋葱变软后,加入虾仁,叉烧,豆芽和青葱,拌炒 30 秒。

  4. Add mixture to eggs and mix well. 把混合料倒入蛋里,拌匀。

  5. Heat 6tbsp of oil in pan and pour eggs in. The eggs will seem to be cooking floating on the oil with the edges bubbling up. 锅里热 6 汤匙油,加入蛋。蛋料应该像是浮在油上,边缘开始起泡。

  6. Ladle hot oil over the egg. When it is about set, flip over to cook the other side. 把热油淋在蛋上。当蛋开始定型,可翻面。

  7. Serve omelette on a bed of lettuce. 把生菜铺在盘上,放上芙蓉蛋。

Adapted from The Meat Men. Video tutorial click here.

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