Egg fu yung

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!