I like the simplicity of this recipe, where you can actually taste the eggs and bean sprouts. Most places I go, I feel like there's too much "stuff" in the egg foo yung, plus they're always too salty. For the salty component, make the gravy to go on top. I like the contrast of the salty gravy with the plain eggs.
1. Mix together in a bowl, then cook like pancakes in oil in a frying pan: eggs and fresh mung bean sprouts.
2. Make a gravy out of water, chicken bouillon, soy sauce, and corn starch.
