Ingredients for Homemade Egg Foo Yong W Egg Beaters
- 3 cups Egg Beaters egg substitute
- 6 tablespoons water
- 4 tablespoons soy sauce
- 1 1/2 cups shredded bean sprouts
- 6 chopped green onions
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- cooking spray
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How to Make Homemade Egg Foo Yong W Egg Beaters
- In a medium bowl, whisk together 1 cup egg beaters, 2 tablespoons water, and 1 tablespoon soy sauce.
- Add 1/2 cup shredded bean sprouts and 2 chopped green onions to the egg mixture. Gently stir to combine.
- Lightly spray an 8-inch non-stick skillet with cooking spray. Heat over medium heat.
- Pour one-third of the egg mixture into the hot skillet.
- As the edges begin to set, gently lift the cooked portions with a spatula, tilting the pan to allow the uncooked egg to flow underneath.
- Cook until the bottom is set and the top is almost cooked through (about 2-3 minutes).
- Carefully slide the omelette onto a plate.
- Invert the omelette back into the skillet and cook for another minute to set the top.
- Slide the cooked omelette onto a plate. Repeat steps 4-8 to make two more omelettes, stacking them on top of each other.
- Cut the stacked omelettes into wedges and serve immediately with warm Oriental sauce.
- **For the Oriental Sauce:** In a small saucepan, whisk together 1 tablespoon cornstarch, 1/2 cup beef broth, and 1 tablespoon soy sauce.
- Bring the mixture to a boil over medium heat, stirring constantly until thickened (about 1 minute).
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
22g
Fat
0g
Carbs
5g
