Shrimp And Mushroom Egg Foo Young- (Better Than Take-Out)

1. 1

   Crack all eggs into a bowl and beat until foamy. Add 1 teaspoons salt, and shrimp stock. Beat well again.

2. 2

   Chop shrimps, mushrooms, and green onions. Place each in their own little bowls.

3. 3

   In a 6 inch non-stick skillet heat 1 tablespoons vegetable oil until it shimmers. Add a small handful of mushrooms and green onions. Fry briefly stirring continually.

4. 4

   Add 1/4 of egg mixture to pan on top of mushrooms, and onions. Dribble a little of the soy sauce, and salt into egg mixture now and sprinkle a small handful of shrimps, then bean sprouts on top.

5. 5

   Do not stir. Let cook until egg starts to brown nicley along edges of omlette.

6. 6

   Using a large spatula flip over and pour 1 tablespoons vegetable oil around sides of pan. Swirling pan so eggs don't stick.

7. 7

   When eggs are completely cooked, remove and serve immediatley.

8. 8

   Repeat making these omelettes until all ingredients have been used.

9. 9

   Should make about 4 Egg Foo Youngs.

* Per serving · 4 servings · Values may vary.

No additional tips available.