Egg Foo Yong

6 large eggs 2 cups bean sprouts
1/2 teaspoon salt 1 cup mushrooms


Beat eggs until foamy. Add other ingredients.
Spoon egg-sized patties of the batter onto large hot skillet,
and brown slightly on both sides.
Serve with hot rice and brown gravy seasoned with soy sauce.
Yield: 6 to 8 servings.