Egg Foo Yung
June 16, 2014
"I think the the best egg foo yung is made with fresh veggies. This is a very nice take on the traditional foo yung. The serving size is dependent on how big you make the omelettes."
- ASIAN SAUCE
- Serving Size: 1 (307.6 g)
- Calories 243.1
- Total Fat - 12.2 g
- Saturated Fat - 3.9 g
- Cholesterol - 439.8 mg
- Sodium - 1905.9 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1.2 g
- Sugars - 3.2 g
- Protein - 23.9 g
- Calcium - 80.5 mg
- Iron - 3 mg
- Vitamin C - 7.7 mg
- Thiamin - 0.1 mg
In a medium bowl, beat the eggs with water and soy sauce.
Stir in bean sprouts, mushrooms and green onions; mix well
Spray an 8" skillet with cooking spray and heat over medium heat.
Pour in approximately one fourth of the egg mixture.
As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg portion to flow underneath.
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto plate.
Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1 - 2 minutes.
Slide onto serving plate and keep warm in a low oven while making the rest.
Repeat procedure for remaining omelettes.
Serve with warm Asian Sauce
Combine all sauce ingredients in a small saucepan and heat to a boil, stirring constantly.
Boil for 1 minute; serve hot over the omelettes.
Tips & Variations
No special items needed.