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Egg Foo Yong

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)54.5291
Energy (kCal)678.5841
Carbohydrates (g)24.9869
Total fats (g)38.4668
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. SAUCE: Stir water into cornstarch in small saucepan until smooth. Add soy sauce, sugar, bouillon powder and ketchup. Heat ad stir until boiling and thickened. Keep warm. Makes 3/4 cup sauce. | 2. FOR THE EGGS: Beat eggs, salt, pepper and ginger together in medium bowl. Add bean sprouts. Stir. | 3. Saute onion in cooking oil in frying pan for about 2 minutes until soft. | 4. Add peas. Saute until heated through. Cool slightly. Stir into egg mixture. Spoon about 1/4 cup egg mixture into frying pan. Cook both sides until browned. Do not burn. Repeat with remaining egg mixture. Serve with 1 tablespoons sauce over each omelet. Makes 10 omelets. | 5. Company’s Coming Asian Cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 2/3 cup 0.0 0.0 0.0 0.0
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    sugar 1 teaspoon granulated 6.6625 1.2502 0.2085 0.10400000000000001
    vegetable bouillon granule 1 teaspoon - - - -
    ketchup 1 teaspoon - - - -
    egg 8 572.0 2.88 50.24 38.04
    salt 1/2 teaspoon - - - -
    pepper 1/8 teaspoon ground 0.7216 0.1839 0.0299 0.0094
    ginger 1/2 teaspoon ground 0.8 0.1777 0.0182 0.0075
    bean sprout 1 cup cut - - - -
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cooking oil 1 tablespoon - - - -
    pea 2/3 cup 27.44 4.9327 1.8293 0.1307

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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