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Egg Foo Yung

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Ingredients
  Bean sprouts 1 Cup (16 tbs) (Mung Beans)
  Butter 1 Tablespoon
  Ginger 1⁄8 Teaspoon, freshly grated
  Onion salt 1 Dash
  Eggs 4
  Heavy cream 2 Tablespoon
  Soy sauce 2 Teaspoon
Directions

1. Saute bean sprouts in butter, ginger and onion salt until sprouts are translucent. Remove from skillet.
2. Beat eggs with cream. Mix in the bean sprouts.
3. Ladle 1/4 of mixture into skillet. Push eggs to form a patty. Once set, turn and brown. Remove from skillet, set aside and Repeat.
4. Drizzle each with soy sauce and serve. Wasabi can be added to the soy sauce for an added zing. serve as desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Breakfast
Method: 
Saute
Ingredient: 
Egg
Interest: 
Everyday, Healthy

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4.166665
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 534 Calories from Fat 385

% Daily Value*

Total Fat 43 g66.7%

Saturated Fat 20.9 g104.3%

Trans Fat 0 g

Cholesterol 919.3 mg306.4%

Sodium 953.2 mg39.7%

Total Carbohydrates 9 g3.1%

Dietary Fiber 2 g7.9%

Sugars 6.1 g

Protein 30 g59.4%

Vitamin A 36.2% Vitamin C 23.2%

Calcium 14.5% Iron 26.8%

*Based on a 2000 Calorie diet

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Egg Foo Yung Recipe