Savory Egg Omelets with Mixed Meats
Main Course
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Cook Time
45 min
Servings
5
Difficulty
Medium
Prep Time
30 Min
Description
These savory egg omelets, inspired by Egg Foo Yung, are a delightful and hearty dish perfect for a weekend brunch or a satisfying dinner. I've been making this recipe for my family for years, and it's always a hit! The combination of fluffy eggs, crisp celery, tender onions, and a medley of meats creates a symphony of flavors and textures. The savory sauce, thickened with cornstarch, adds a touch of sweetness and umami that complements the omelets perfectly. It's a great way to use up leftover cooked chicken, beef, and pork, making it a budget-friendly and delicious meal.
Ingredients (16 ingredients)
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8 piece eggs, beaten
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1 cup thinly sliced celery
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1 cup finely chopped onion
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1 cup bean sprouts
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0.5 cup diced fresh mushrooms
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0.33333333333333 cup chopped cooked chicken breast
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0.33333333333333 cup cooked and crumbled ground beef
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0.33333333333333 cup chopped cooked pork
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1 tsp salt
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0.25 tsp ground black pepper
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2 cube chicken bouillon
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1.5 cup hot water
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1.5 tsp white sugar
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2 tbsp soy sauce
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6 tbsp cold water
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1.5 tbsp cornstarch
Preparation (6 steps)
Prepare the Egg Mixture
In a large bowl, whisk together 8 eggs. Add 1 cup thinly sliced celery, 1 cup finely chopped onion, 1 cup bean sprouts, ½ cup diced fresh mushrooms, ⅓ cup chopped cooked chicken breast, ⅓ cup cooked and crumbled ground beef, ⅓ cup chopped cooked pork, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Mix well to combine all ingredients.
Cook the Egg Omelets
Heat oil in a medium skillet or wok over medium heat. Pour ½ cup of the egg mixture into the skillet and cook until browned on both sides. Repeat with the remaining egg mixture, setting aside the cooked omelets.
Prepare the Sauce
Place 2 chicken bouillon cubes and 1 ½ cups hot water into the mixing bowl. Dissolve the bouillon by mixing for 10 Sec./Stufe 3.
Add Sugar and Soy Sauce
Add 1 ½ teaspoons white sugar and 2 tablespoons soy sauce to the mixing bowl. Mix for 5 Sek./Stufe 2 to combine.
Thicken the Sauce
In a small bowl, whisk together 6 tablespoons cold water and 1 ½ tablespoons cornstarch. Add the cornstarch mixture to the mixing bowl. Cook for 5 Min./100°C/Stufe 2 until the sauce thickens, ensuring a smooth consistency.
Serve
Serve the thickened sauce over the cooked egg omelets immediately.
Finished cooking? Great! 🎉
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Created by
Amelia White
3
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Soybeans
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