A delightful twist on the classic Egg Foo Yung, this recipe features a savory soy glaze and fresh vegetables for a satisfying meal.
In a mixing bowl, whisk together the eggs, water, and soy sauce until well combined.
Whisking the eggs thoroughly incorporates air, making the omelets fluffier.
Stir in the bean sprouts, mushrooms, and green onions into the egg mixture.
Ensure the vegetables are evenly distributed for consistent flavor in each bite.
Heat a non-stick skillet over medium heat and lightly grease it.
A non-stick skillet prevents the omelets from sticking and makes flipping easier.
Pour a portion of the egg mixture into the skillet, spreading it evenly.
Cook in batches to ensure each omelet has enough space to cook evenly.
Once the edges set, gently lift them with a spatula to allow uncooked egg to flow underneath.
This technique ensures the omelet cooks evenly without burning.
Flip the omelet carefully and cook until fully set, then transfer to a plate.
Use a wide spatula for easier flipping.
Repeat the process with the remaining egg mixture to make additional omelets.
Keep the cooked omelets warm by covering them with foil.
In a small saucepan, combine soy sauce, oyster sauce, sugar, cornstarch, and water. Heat until thickened.
Stir constantly to prevent lumps and ensure a smooth sauce.
Serve the omelets drizzled with the warm soy glaze.
Garnish with additional chopped green onions for a fresh touch.
