Savory Vegetable Egg Foo Young
This Savory Vegetable Egg Foo Young is a delightful dish that brings together fluffy eggs and colorful, nutritious vegetables for a satisfying meal. Originating from Chinese cuisine, this easy-to-prepare recipe is perfect for lunch or as a snack. With its rich and thick sauce, it adds an extra layer of flavor to the dish. This recipe is versatile and can easily incorporate your favorite vegetables or proteins, making it a great choice for users of all dietary preferences. Serve it hot and enjoy a comforting taste of homemade Asian cuisine!
4
Servings
130
Calories
5
Ingredients
Ingredients
Cornstarch
1 tablespoon (none)
Vegetable or Beef Broth
1 cup (none)
Soy Sauce
1/2 teaspoon (none)
Eggs
4, beaten (lightly whipped)
Chinese Vegetables (Low Sodium)
1 (16 ounce) can (drained)
Instructions
1
In a small bowl, mix the cornstarch with about 1/4 cup of the vegetable or beef broth until smooth. In a saucepan, bring the remaining broth to a boil over high heat.
2
Once boiling, stir the cornstarch mixture and soy sauce into the broth, continuing to boil until the sauce thickens. Remove from heat and keep it warm.
3
Preheat the oven broiler. In a mixing bowl, crack the eggs and whisk them lightly until blended.
4
Grease a 10-inch oven-proof skillet and pour the beaten eggs into it over medium heat. Allow the eggs to cook for a minute.
5
Evenly spread the drained Chinese vegetables over the eggs and let it cook until the eggs begin to set around the edges.
6
Transfer the skillet to the broiler and cook until the top is golden brown, which should take about 3-5 minutes.
7
Once cooked, carefully divide the egg foo young among 4 plates, drizzling each serving with the warm sauce before serving.
Nutrition Information
7g
Fat
5g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Vegetable Egg Foo Young?
It is a Chinese-style omelet dish made with fluffy eggs and vegetables, served with a savory thickened sauce.
Is this recipe suitable for vegetarians?
Yes, provided you choose vegetable broth instead of beef broth for the sauce.
How many calories are in one serving?
There are 130 calories per serving in this recipe.
What is the fat content of this dish?
Each serving contains 7g of fat.
How much protein does this recipe provide?
This recipe provides 10g of protein per serving.
How many carbohydrates are in a serving?
There are 5g of carbohydrates per serving.
How many servings does this recipe make?
This recipe is designed to make 4 servings.
What are the primary ingredients needed?
The main ingredients are cornstarch, vegetable or beef broth, soy sauce, eggs, and canned low-sodium Chinese vegetables.
How do I thicken the Egg Foo Young sauce?
The sauce is thickened by mixing cornstarch with broth and boiling it until it reaches the desired consistency.
What size skillet should be used for this recipe?
A 10-inch oven-proof skillet is recommended.
How long should the dish be broiled?
The dish should be broiled for approximately 3 to 5 minutes until the top is golden brown.
How many eggs are required?
The recipe calls for 4 eggs, lightly whipped.
What kind of broth can I use?
You can use either vegetable broth or beef broth depending on your preference.
Do I need to prepare the canned vegetables?
Yes, the 16-ounce can of Chinese vegetables should be thoroughly drained before adding them to the eggs.
Is this recipe considered low sodium?
The recipe utilizes low-sodium canned vegetables and a small amount of soy sauce to help keep sodium levels in check.
At what temperature should the eggs be cooked on the stove?
The eggs should be cooked over medium heat until the edges begin to set.
Can I add other proteins to this dish?
Yes, this versatile recipe allows for the inclusion of your favorite proteins or additional vegetables.
What is the recommended meal type for this dish?
It is categorized as a Lunch or Snack option.
How is the sauce served?
The warm sauce should be drizzled over the individual portions of the egg foo young just before serving.
What is the first step in making the sauce?
The first step is mixing 1 tablespoon of cornstarch with 1/4 cup of broth until smooth.
Does this recipe include sugar?
No, there is no added sugar listed in the ingredients for this savory recipe.
What is the preparation style for the eggs?
The eggs should be cracked and lightly whisked until they are blended.
Can I use fresh vegetables instead of canned?
While the recipe specifies canned Chinese vegetables for ease, you can substitute with fresh, thinly sliced vegetables if preferred.
How much soy sauce is used?
The recipe uses 1/2 teaspoon of soy sauce for flavoring the sauce.
Is the skillet greased before cooking?
Yes, you should grease the 10-inch oven-proof skillet before pouring in the beaten eggs.
Should the sauce be served hot?
Yes, the sauce should be kept warm and drizzled over the dish while hot.
What is the origin of this dish?
Egg Foo Young originates from Chinese cuisine.
What is the texture of the final dish?
The dish features fluffy eggs with a golden-brown top and a rich, thick sauce.
How much total broth is used?
A total of 1 cup of vegetable or beef broth is used in this recipe.
Is this recipe considered easy to make?
Yes, it is described as an easy-to-prepare recipe suitable for home cooks.