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Egg Foo Yung

Here's how you make Egg Foo Yung
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  • Servings: 3
  • Prep: 15m
  • Cook: 10m
    • The following recipe serves 3 people.

Ingredients

The ingredients are:
  • 4 large eggs
  • 3 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 cup fresh bean sprouts
  • 1/2 cup sliced fresh mushrooms
  • 2 to 4 green onions (thinly sliced)
  • Cooking spray
  • ASIAN SAUCE
  • 2 teaspoons cornstarch
  • 1/2 cup low-sodium beef broth
  • 1 tablespoon low-sodium soy sauce
  • 1/4 to 1/2 teaspoon fresh ginger (finely grated)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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