Directions

1. 1

   Wash your hands thoroughly with soap and warm water. Crack the eggs into a large mixing bowl.

2. 2

   Using an electric mixer or a wire whisk, beat the eggs vigorously for about 5 minutes until the mixture becomes very thick, pale, and fluffy—this incorporates air into the eggs for light patties.

3. 3

   Gently fold the bean sprouts, diced cooked chicken, sliced mushrooms, and dried minced onion into the beaten eggs using a spatula or wooden spoon. Be careful not to deflate the mixture—use gentle folding motions.

4. 4

   Heat the cooking oil in a large skillet or frying pan over moderate heat. The pan is ready when a small drop of the egg mixture sizzles immediately upon contact.

5. 5

   Pour the egg mixture into the hot pan in half-cup portions, leaving space between each patty for even cooking. Allow them to spread slightly into round patties.

6. 6

   Cook until the bottom is golden brown, about 2–3 minutes. Carefully flip each patty and cook the other side for another 2–3 minutes until golden brown. Transfer cooked patties to a plate and keep warm.

7. 7

   While the patties cook, prepare the sauce. In a small saucepan, whisk together the cornstarch and water until no lumps remain, then stir in the soy sauce.

8. 8

   Place the saucepan over low heat and stir constantly. Cook for 2–3 minutes until the mixture thickens and becomes translucent, moving the whisk across the bottom and corners to prevent lumps.

9. 9

   Arrange the egg patties on plates and spoon the warm sauce generously over the top. Serve immediately.