I like to use my rotary egg beater to whip the eggs in this recipe. They come out fluffy and light! Serve this for breakfast, lunch or dinner with a side of salad or fruit. They are even great as a snack, straight out of the refrigerator!
Makes 12 small egg foo yong omelets.
- 10 large eggs
- 1/2 tsp salt
- 1 (12 oz) package mung bean sprouts
- 2 stalks celery, trimmed
- 1 c thinly sliced onion
- 1 1/2 c vegetable broth or chicken style vegetarian broth
- 3 Tbsp soy sauce
- 1 1/2 Tbsp corn starch
- Preheat oven to 350 degrees F and grease tray(s) of 12 (3/4 cup) muffin wells. (I use vegetable shortening or butter to be sure they release easily.)
- In a large bowl, beat the eggs with salt until creamy.
- Chop the bean sprouts and thinly slice the celery. If celery slices are large, chop them a bit. Place the sprouts and celery in a bowl and mix in the onion. Toss well.
- Pour the beaten eggs into the prepared muffin cups, filling them evenly, about half-way.
- Add the vegetables, evenly distributing them to the muffin cups. Use a spoon to mostly submerge the veggies into the egg.
- Bake 20 minutes.
- While baking, place the broth, soy sauce and corn starch in a small saucepan. Whisk together. Turn heat to medium and continue to whisk until thickened and beginning to simmer. Remove from flame and cover, keeping warm until the egg foo yong omelets are done.
- Use a butter knife to loosen sides of the omelets. Allow to stand a few minutes, then use a fork to gently lift the omelet on all sides before removing to a serving plate.
- Serve 1-2 warm omelets per person and top with a little sauce. Tightly wrap and refrigerate any unused portion and serve cold or reheated as desired.