Egg Foo Yung
"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."
Ingredients
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- ASIAN SAUCE
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Nutritional
- 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
Step by Step Method
Step 1
In a medium bowl, beat the eggs with water and soy sauce.
Step 2
Stir in bean sprouts, mushrooms and green onions; mix well
Step 3
Spray an 8" skillet with cooking spray and heat over medium heat.
Step 4
Pour in approximately one fourth of the egg mixture.
Step 5
As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg portion to flow underneath.
Step 6
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto plate.
Step 7
Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1 - 2 minutes.
Step 8
Slide onto serving plate and keep warm in a low oven while making the rest.
Step 9
Repeat procedure for remaining omelettes.
Step 10
Serve with warm Asian Sauce
Step 11
Combine all sauce ingredients in a small saucepan and heat to a boil, stirring constantly.
Step 12
Boil for 1 minute; serve hot over the omelettes.
Tips
No special items needed.