Homemade Egg Foo Yong (W/ Egg Beaters)
"Storage ^_^"
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 egg foo yung
- Serves:
- 1
ingredients
- 1 cup Egg Beaters egg substitute
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1 cup bean sprouts
- 2 green onions, thinly sliced
- 2 teaspoons cornstarch
- 1⁄2 cup beef broth
- 1 tablespoon soy sauce
directions
- Beat eggs with water and soy sauce.
- Stir in bean sprouts and green onions; mix well.
- Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
- Heat skillet over medium heat.
- Pour in one third of 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 top is almost set.
- Slide onto a plate.
- Invert back into skillet and cook completely for about 1 minute.
- Slide onto a plate.
- Repeat to make 2 more omelettes, stacking them.
- Cut into wedges and serve with warm Oriental Sauce.
-
Oriental Sauce:
- Heat together cornstarch, beef broth and soy sauce, stirring constantly; boil for 1 minute.
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Reviews
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good
RECIPE SUBMITTED BY
I'm a newlywed housewife, pretty new to the whole world of cooking. Growing up I loved to bake, but only did it when I felt like it. Now I have to plan weekly dinner menus and cook every night-- what a culture shock. I guess I didn't realize how hard it is to cook for a family every night!
