Prep 10 mins
Cook 30 mins
From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Pork (Chicken, or Shrimp) Fried Rice.
Egg Foo Yung Omelets
- 4 eggs
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1 cup fresh bean sprout
- 1⁄2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
- 2 -4 green onions, thinly sliced
- cooking spray
- 2 teaspoons cornstarch
- 1⁄2 cup beef broth
- 1 tablespoon soy sauce
- FOR OMELETS:.
- 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-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
- Pour in approximately one fourth of the egg mixture.
- As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
- Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
- Slide onto a serving plate, keeping warm.
- Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
- Cut omelets into wedges and serve with warm Oriental Sauce.
- FOR ORIENTAL SAUCE:.
- Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
- Boil for 1 minute; serve hot.
These were great! I would probably double the sauce. I am not a big mushroom fan so I used water chesnuts instead.. which I would not recommend unless you use a small amount of them, they overwhelmed me. That's what I get for messing with a recipe!
And recipe for two, they weren't kidding! I used low sodium soy and beef broth. So yummy! Might add a tiny bit of sesame oil and garlic next time.
Just the the chinese. Great!!!!!!!!!!! Co-workers loved it. I will b making this again. Very easy to put together. I used chinese fancy mixed vegetables.
I'll give FOUR stars, simple becasue this is a great method and a recipe to begin with. I just have to add more/different veggies to make it fun, but keep the ratios abou the same. Shoot me if your mother-in-law says, but I also add a pinch of the 'horrible' MSG to both mixtures. Also a pinch of grond black pepper to both and whatever chippable (find chop) veggies are available. The only essential veg seems to the the bean sprouts, don't always have them, and won't but unless they look very good. Think SIMPLE folks! This is as simple as an "Asian" version of a simple frattata (sp?), mostly veggies, egg as a binder and a few "Asian" flavors in the egg mix and in the sauce. A lottoe garlic won't hurt and YOUR taste is the guide. The method is great, but I like to group it a bit higher with a spatula or use a for for the first side's cooking. Temperature is important and 90% of the egg mix shoudl be set befor the flip. I use raw veg and expect them to be crisp; other blanch to soften. Last note: If the essential bean sprouts are a bit too long for convenience, whack them in half before adding to the eggs. This is FUN!