Eggs Foo Yung

Name: Eggs Foo Yung
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz white button mushrooms; 3 tablespoons butter; ½ cup white onion; ½ cup celery; 6 large eggs; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup bean sprouts; 2 tablespoons soy sauce

Cooking the vegetables until their moisture disappears lets these small egg patties brown at the edges without turning soggy. A splash of soy sauce at the table draws out their savory warmth.

By Betty Lou Gardner35 minUpdated 2026-08-25

These Eggs Foo Yung patties are crisp at the edges, tender in the center, and full of mushrooms, onions, celery, and bean sprouts. Sautéing the vegetables first keeps the egg mixture from turning watery, while small patties cook evenly and turn without breaking. Serve them hot with soy sauce at the table for an easy, comforting supper.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I keep these patties small because the big ones break when I turn them. I cook the mushrooms until their water is gone, and I keep the soy sauce on the table, not in the pan.