Stuffed Egg Fuyong

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , DRY FRUIT MODAK , All Protein Salad

Rate This Recipe


  • 6 - eggs
  • 100 g - finely chopped chicken pieces
  • 50 g - button mushrooms, chopped
  • 50 g - prawns cleaned, deveined and chopped
  • 1 tsp - rice wine or sherry
  • 1 tsp - soya sauce
  • 1 tsp - sugar
  • 1 tsp - chopped ginger
  • 2 spring onions - cut into dices
  • oil to fry
  • Black pepper powder to taste
  • salt to taste

How to Make Stuffed Egg Fuyong

  • Beat eggs and season with salt and pepper, keep aside.
  • Mix chicken, prawns and mushrooms together in a bowl.
  • Add wine, soya sauce, sugar, ginger, add salt and pepper to taste.
  • Mix in spring onions. Keep filling aside.
  • Heat wok, add 1 tsp oil, 3 tsp of the beaten egg and spread in a circle of 3-4 inch diameter.
  • Place 2 tsp filling in the centre of the egg.
  • When under side of the egg sets, fold the egg circle to make a crescent.
  • Press gently. Cook for 2-3 minutes on low heat to cook the filling.
  • Make the remaining pancakes in the same way.
  • Serve with chilli sauce.