Appetizers / Big Batch Entertaining / Entrees / Vegetarian / What's For Dinner

Egg Cool Yum

Sometimes kitchen creations come out of sheer wild inventiveness.  Although to be honest, there is always some type of food influence in one’s psyche that eventually makes its way into real life. When I was probably in my early 20’s, I had my first taste of something called Egg Foo Young, a plump, salty, tangled mini-egg omelet that was smothered in brown gravy.  It was at some Chinese restaurant in Milwaukee that my sister took me to and she had raved so much about how good it was, I had to see for myself.  Back then, my young tastes buds hadn’t been exposed to much other than common home-cooked Mexican food, good-old American school lunch Salisbury Steaks and rectangular pizzas, and then a whole host of grilled beef from the days when I lived in Texas. Trying this new dish with the funny name was a whole new culinary experience for me.  I’m not sure if what I had was indeed real Chinese food or it was something that was created to appease the masses of conservative American palates, but one bite of the warm and soupy Egg Foo Young and I was pretty sold.  We went back and ate there several more times, each time making sure to pile one of these onto our plates at the buffet.  It was an exciting new flavor for me back then, but I hadn’t really thought about it or actually eaten it again since then.

But then I was given the challenge of creating a recipe with noodles and that’s when I came across some vegetable noodles at the grocery store, which set off a spark of chain reactions in the kitchen and thus the “Egg Cool Yum” was born. I wish I could claim credit for the hilarious name, but sometimes it’s enough figuring out the recipe so I bring in back up and my trusty Vegetarian mulls it over and comes up with a few zingers which sometimes make the cut.  Egg Cool Yum had a good ring to it, so it stuck.

The Egg Cool Yum is not just your typical Chinese omelet with bean sprouts and mushrooms. It also boasts chewy and vegetable laden noodles, a cool product I happened to find on sale at the time I was hunting down ingredients for this recipe.  Plus, did I mention it also comes with gravy? Yeah, a ginger scallion gravy that makes this dish more than a meal. It’s mind altering, really. I’ve had weird late-night cravings when sometimes the only thing you want is something salty and hot like french fries.  During one of those episodes, I may or may not have tried putting cold pasta in scrambled eggs once. Wild inventiveness.  You just never know when it may strike.

Lucky for all of you brave and hungry enough to give this one a try, you may just be in for the ultimate taste experience of all time.

egg cool yum

Egg Cool Yum

Yield: Serves 8

Ingredients

  • 4 oz vegetable spaghetti
  • 6 oz shitake mushrooms, stems removed and sliced
  • 4 small shallots, sliced
  • 1 crown broccoli, sliced
  • 2 cups bean sprouts
  • 2 large cloves garlic, minced
  • 3 Tablespoons olive oil
  • 3 Tablespoons soy sauce
  • 10 large eggs
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons sesame oil
  • Pan spray
  • For the ginger-scallion gravy:
  • 3 green onions, sliced
  • 1 teaspoon ginger, minced
  • 2 medium cloves garlic, minced
  • 1 Tablespoon olive oil
  • 1 Tablespoon cornstarch
  • 2 Tablespoons water
  • 1 1/2 cups vegetable stock
  • 1 teaspoon sambal
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to boil for the pasta. When ready, add pasta and cook for about 10-15 minutes or until al dente. Drain and set aside.
  3. Warm oil in a skillet over medium-high heat, then add shallots and mushrooms and sauté for about 2 minutes. Once shallots and mushrooms are softened, add broccoli and soy sauce and cook for an additional 2 minutes or until broccoli is bright green but still crisp. Turn heat down to medium-low, add the bean sprouts and garlic and sauté for one more minute. Remove from heat.
  4. In a large mixing bowl, scramble eggs with salt, pepper, and sesame oil. Add in sautéed vegetables, spaghetti, and pour into a 10” oven safe skillet or baking pan coated in pan spray. Place on the middle rack of the oven and bake for 35-40 minutes or until set in the center. (Baking time will vary depending on the size of your baking pan).
  5. In a small saucepan, warm oil over medium heat. Add in onions, ginger and garlic and gently sauté for about 30 seconds. In a small bowl blend cornstarch and water until you form a slurry. Add vegetable stock to the saucepan and then whisk in slurry. Turn heat to medium-high and whisk until sauce thickens, about 2 minutes. Add sambal, salt, turn off heat.
  6. Slice into 8 equal servings and top with a generous drizzle of gravy.

Notes

The vegetable spaghetti I used for this recipe was a Barilla pasta product. Boastful Food was not compensated, nor sponsored by Barilla to create this recipe.

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