Egg Foo Yong is a well-known Chinese dish. I guess it’s the Chinese version of the western omelet. Most Egg Foo Yong are cooked in very similar ways using common ingredients such as eggs (of course), bean sprouts, and mushrooms. You can add in anything else you like to make the Egg Foo Yong. The ingredients and seasonings I used for my Egg Foo Yong are what I like. Feel free to experiment with different types of ingredients and seasonings! Of course, when you use more varieties of ingredients, you need to use less of each type.
– Eggs … 3 – 4.
– Bean sprouts … 1 cup.
– Mushroom … 3 – 5.
– Salt … 1 – 1 1⁄2 teaspoon.
– Black pepper grind … 1⁄2 teaspoon.
– Sugar … 1 teaspoon.
– Flour … 3 – 4 tablespoons.
– Green onion … 1.
– Oil for frying.
Step 1:Beat the eggs well. Then add in the flour, salt, sugar, pepper, and mix well.
Step 2:Finely chop the green onions.
Step 3:Cut the mushrooms into 2 to 3mm thick slices.
Step 4:Wash and drain the bean sprouts.
Step 5:Add the bean sprouts, mushrooms, and green onions into the egg mixture.
Step 6:Heat oil to medium high in a frying pan.
Step 7:Put the egg mixture in to fry. Fry until it’s cooked thoroughly.
Note : depending on the size you want your Egg Foo Yong to be, you can add in to the oil either large portions or small portions. I like mine in larger pieces, so I put in large portions, and I was able to make about 5 Egg Foo Yongs. If you like smaller Foo Yongs, go ahead and add in smaller portions. Do as you like!