Mauritian Egg Fooyung

Egg Fooyung is a very popular Chinese recipe around the world and I discovered that the Mauritian version for fooyung is a bit different from the original recipe. Egg fooyung originates from Shanghai, where it is usually made into an omelette with pieces of meat and vegetables. It’s basically some kind of egg pancake, if you prefer. I suppose that when some Chinese immigrated to Mauritius decades ago, they created another version of that popular chinese recipe and hence Mauritian Egg Fooyung came to life! In this Mauritian recipe, the egg is not made into an omelette but is cooked so that it “crumbles”. The trick behind making perfect mauritian fooyung is to NOT to use high heat when adding the egg, otherwise it will cook very fast and you won’t get the “crumbly” effect. Also, my mom advise to add a little of cornstarch water to “thicken” the egg. It is a very easy homemade recipe and you don’t get better than homemade food!
(If you are using the dried chinese mushrooms, soak them in hot water to make them take shape. It should take at least 5-10 minutes. I prefer to use the fresh mushrooms, but if you can’t get them, just use the dried ones.)

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