8
Submitted by Tee Lee
"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 Recipe #228704."
photo by Tee Lee 
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
3-4 omelets
- Serves:
- 2
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ingredients
-
Egg Foo Yung Omelets
- 4 eggs
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1 cup fresh bean sprout
- 1 cup fresh mushrooms, sliced or (8 ounce) can mushrooms, chopped
- 2 -4 green onions, thinly sliced
- cooking spray
-
Oriental Sauce
- 2 teaspoons cornstarch
- 1⁄2 cup beef broth
- 1 tablespoon soy sauce
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directions
-
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.
Questions & Replies
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Reviews
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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.
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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!<br/>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.
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This is as close to REAL Egg Foo Young that I've loved since childhood!
see 3 more reviews
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Tweaks
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I made this egg foo young years ago when my niece took Mandarin in high school. Her teacher thought I was Chinese. I am making this now with vegetables and chicken that is cooked. They do not know how to make this in Phoenix, AZ in restaurants. I used diced onion,small piece of chopped green pepper, 2 mushrooms, some yellow squash and canned bean sprouts and 1 scallion cut up. I had a lot of egg yolks left from a recipe that used whites and substituted egg beaters. After cooking per the instructions I used Campbells Golden Mushroom Soup with addition of soy sauce to taste. Haven't tried Oyster sauce. This to me is a better brown gravy than using chicken or beef broth. Tasted more like NY Chinese!
RECIPE SUBMITTED BY
After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved.I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights!We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out!I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!!A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!!I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them.<img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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