Thursday, Dec 20 2007

Home News Business Movies Astrology Food Samachar Shopping Sports Videos    More   Veg Recipes | Non Veg Recipes | User Recipes | Expert Recipes | Health & Nutrition | Tips | Post a Query | Post a Recipe | My Bawarchi

Egg Foo Yung

Source: Alberta Egg Producers Board

Ingredients

4 eggs
45 mL (3 tbsp) water
15 mL (1 tbsp) soy sauce
250 mL (1 cup)bean sprouts
125 mL (1/2 cup) sliced fresh mushrooms
2 green onions, thinly sliced
cooking spray
warm Oriental Sauce (recipe below)

Method

1. Beat eggs with water and soy sauce.
2. Stir in bean sprouts, mushrooms and green onions; mix well.
3. Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
4. Heat skillet over medium heat.
5. Pour in one third of egg mixture.
6. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
7. Cook until bottom is set and top is almost set.
8. Slide onto a plate.
9. Invert back into skillet and cook completely for about 1 minute.
10. Slide onto a warm plate.
11. Repeat procedure to make 2 more omelettes, stacking them.
12. Cut into wedges and serve with warm Oriental Sauce.

Oriental Sauce: Heat together 2 tsp (10 mL) cornstarch, 1/2 cup (125 mL) beef broth and 1 tbsp (15 mL) soy sauce, stirring constantly; boil for 1 minute. Serve with Egg Foo Yung.

 Makes: 2 servings.
Preparation: 10 minutes
Cooking: 12 minutes

---

Egg Dishes

Non Veggies Index

home | saroj cookbook | amul recipes | contributions | features |glossary | tips | mailbag | ask saroj | links You can write to us at Feedback