Thursday, December 27, 2012,8:52 PM by

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Eggs Fu Yung is a special type of scrambled egg that you will love to have in your breakfast table. The Chinese mushrooms create a special flavour in this dish to make it really different from any type of scrambled eggs out there.
Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Soak the dried mushrooms in warm water for 15 minutes.
  • Squeeze dry and discard the hard stalks, then chop the mushroom caps. Chop the spring onions and ginger finely.
  • Heat the oil in a wok or deep frying pan, add the spring onions, ginger and garlic and stir-fry for 1 minute.
  • Add the mushrooms, bamboo shoots and water chestnuts and cook for 30 seconds.
  • Stir in the prawns, crabmeat and sherry and season with salt.
  • Lower the heat and pour in the beaten eggs, then scramble until the mixture is just set, stirring constantly.
  • Serve immediately, garnished with the radish flower and cucumber twist.


  • 6 dried Chinese mushrooms
  • 4 tablespoons IDHAYAM Sesame oil
  • 6 spring onions
  • 1 inch piece root ginger, peeled
  • 2 clove garlic, peeled and crushed
  • 50 grams canned bamboo shoots, drained and diced
  • 10 canned water chestnuts, drained and chopped
  • 50 grams frozen peeled prawns, thawed
  • 250 grams crab meat, drained
  • 2 tablespoon dry sherry
  • Salt
  • 10 eggs, beaten


  • Radish flower, made by making V cuts in the top of a trimmed radish
  • Cucumber twist

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