Egg Foo Yong – a delicious recipe with water, cornstarch, soy sauce, sugar, vegetable bouillon granules, ketchup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
SAUCE: Stir water into cornstarch in small saucepan until smooth.
2
Add soy sauce, sugar, bouillon powder and ketchup.
3
Heat ad stir until boiling and thickened.
4
Keep warm.
5
FOR THE EGGS: Beat eggs, salt, pepper and ginger together in medium bowl.
6
Add bean sprouts.
7
Stir.
8
Saute onion in cooking oil in frying pan for about 2 minutes until soft.
9
Add peas.
10
Saute until heated through.
11
Cool slightly.
12
Stir into egg mixture.
13
Spoon about 1/4 cup egg mixture into frying pan.
14
Cook both sides until browned.
15
Do not burn.
16
Repeat with remaining egg mixture.
17
Serve with 1 tablespoons sauce over each omelet.
18
Companys Coming Asian Cooking.
386
kcal
Calories
24
g
Fat
16
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: ⅔ cup water, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, and more.
Yes, Egg Foo Yong falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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