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Egg Foo Yung

Microwaverina's picture
Ingredients
  Butter/Margarine 2 Teaspoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Eggs 4
  Salt 1⁄2 Teaspoon
  Pepper To Taste (few grains)
  Bean sprouts 1 Cup (16 tbs), drained
  Soy sauce To Taste
Directions

1. Put 2 teaspoons butter and onion into a glass pie plate. Cook uncovered in microwave oven 4 minutes at HIGH; stir twice.
2. Beat eggs, salt and pepper together until well blended but not foamy. Mix in bean sprouts and cooked onion.
3. Put 1/2 teaspoon butter into each of four 10-ounce glass casseroles. Heat in microwave oven until butter is melted (about 15 seconds at HIGH).
4. Divide egg mixture evenly in the dishes. Cover with plastic wrap and cook in microwave oven 5 1/2 minutes at ROAST. Stir; rearrange the casseroles. Continue to cook 3 to 4 1/2 minutes at ROAST, or until almost set.
5. Remove from oven and let stand covered several minutes. Loosen around edges and invert onto plates. Serve with soy sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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