Ingredients
-
-
4
-
3
-
1
-
1
-
1
-
2 - 4
-
-
-
2
-
-
-
-
-
Directions
Egg Foo Yung (For 2) With Oriental Sauce, 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., So good! Why have I never tried egg foo young before!, This is as close to REAL Egg Foo Young that I’ve loved since childhood!
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Steps
|
1
Done
|
For Omelets: |
|
2
Done
|
in a Medium Bowl, Beat the Eggs With Water and Soy Sauce. |
|
3
Done
|
Stir in Bean Sprouts, Mushrooms and Green Onions; Mix Well. |
|
4
Done
|
Spray an 8-Inch Non-Stick Skillet With Cooking Spray, and Heat Skillet Over Medium Heat. |
|
5
Done
|
Pour in Approximately One Fourth of the Egg Mixture. |
|
6
Done
|
as Mixture Sets at the Edges, With Spatula, Gently Lift Cooked Portion to Allow Uncooked Egg to Flow Underneath. |
|
7
Done
|
Cook Until Bottom Is Set and Beginning to Brown, and Top Is Almost Set, Then Slide Onto a Plate. |
|
8
Done
|
Flip Over (uncooked Side Down) Back Into Skillet and Cook Until Eggs Are Done in the Middle, About 1-2 Minute. |
|
9
Done
|
Slide Onto a Serving Plate, Keeping Warm. |
|
10
Done
|
Repeat Procedure to Make 2-3 More Omelettes, Stacking Them on Serving Plate When Done. |
