Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Egg foo yong is a Chinese omelet filled with vegetables, bean sprouts and sometimes meat. Our vegetarian egg foo yong recipe is packed with vegetables and baked in a muffin tin for ease. Serve with a mixed green salad tossed with sesame dressing.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2013

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Recipe Summary test

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 12 (1/2-cup) nonstick muffin cups with cooking spray.

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  • Whisk eggs and salt in a large bowl. Stir in peas, bean sprouts, scallions and carrots. Divide the mixture among the prepared muffin cups (scant 1/2 cup each).

  • Bake until the egg is cooked and beginning to brown, 28 to 32 minutes. Run a knife around the edges to loosen.

  • Meanwhile, bring broth, mirin, soy sauce and white pepper to a boil in a small saucepan. Reduce heat to maintain a lively simmer and cook for 3 minutes. Combine cornstarch and water in a small bowl; whisk into the broth mixture. Cook, whisking, until thickened, about 1 minute. Remove from heat and cover to keep warm. Serve the sauce with the egg foo yong.

Tips

Equipment: Nonstick muffin tin with 12 (1/2-cup) cups

Tip: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

364 calories; protein 25.4g; carbohydrates 45.4g; dietary fiber 15.8g; sugars 8.9g; fat 8.8g; saturated fat 2.8g; cholesterol 310mg; vitamin a iu 4622IU; vitamin c 13.6mg; folate 343.6mcg; calcium 120.5mg; iron 4.9mg; magnesium 109.6mg; potassium 741mg; sodium 643.4mg; thiamin 0.4mg.
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Reviews (2)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
01/30/2014
Too many peas! This had so many peas that it was hard to even taste the sprouts and carrots. The peas need to be cut by at least half. I also needed an extra 5 minutes cook time using a dark nonstick pan. Sauce was good. Read More
Rating: 4 stars
06/11/2020
I really liked this - but I changed a few things. I agree with the other review that it was too many peas as written. I probably used a cup. Then instead of sprouts (I m sure they d be good I just didn t have them) I used pre-shredded broccoli slaw from the grocery store and that already has carrots. Then I cooked them in the instant pot with silicone molds. I made the sauce as written and it was delicious. I ll make this again. Pretty easy and my husband liked it. Read More