Homemade Egg Foo Yong (W/ Egg Beaters) – a delicious recipe with Egg Beaters, water, soy sauce, bean sprouts, green onions, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Beat eggs with water and soy sauce.
2
Stir in bean sprouts 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 plate.
11
Repeat to make 2 more omelettes, stacking them.
12
Cut into wedges and serve with warm Oriental Sauce.
13
Oriental Sauce:.
14
Heat together cornstarch, beef broth and soy sauce, stirring constantly; boil for 1 minute.
121
kcal
Calories
6
g
Fat
8
g
Carbs
9
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 8 ingredients. The key ingredients include: 1 cup Egg Beaters egg substitute, 3 tablespoons water, 1 tablespoon soy sauce, 1 cup bean sprouts, and more.
Yes, Homemade Egg Foo Yong (W/ Egg Beaters) falls under the Soups & Stews 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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