Eggs Foo Yung

• 8 oz white button mushrooms — sliced thin
• 3 tablespoons butter — divided
• ½ cup white onion — sliced thin
• ½ cup celery — sliced thin, diagonally
• 6 large eggs
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¾ cup bean sprouts — rinsed and thoroughly drained

For Serving

• 2 tablespoons soy sauce

1. Cook the Vegetables: In a large 12-inch nonstick skillet over medium heat, melt 1 tablespoon butter. Add mushrooms, onion, and celery and cook 10–12 minutes, stirring often, until the vegetables are tender and no liquid remains in the skillet. Transfer to a plate, cool 5 minutes, and wipe the skillet clean.8 oz mushrooms, ½ cup onion, ½ cup celery, 1 tbsp butter
2. Prepare the Egg Mixture: In a large bowl whisk eggs with salt and black pepper until blended but not frothy. Fold in the cooled vegetables and well-drained bean sprouts just until evenly mixed. Cook immediately.6 eggs, ½ tsp salt, ¼ tsp black pepper, ¾ cup bean sprouts
3. Cook the Patties: Return the skillet to medium heat and melt 1 tablespoon butter. Spoon four scant ½-cup portions of the egg mixture into the skillet, leaving space between them, and gently round the edges. Cook 2–3 minutes until golden underneath and mostly set on top. Flip with a wide spatula and cook 1–2 minutes until no visible wet egg remains; the centers should reach 160°F if checked. Transfer to a plate and repeat with the remaining 1 tablespoon butter and egg mixture to make 8 patties.2 tbsp butter
4. Serve: Serve hot, 2 patties per serving, and pass soy sauce at the table.2 tbsp soy sauce