So I have never had egg foo young before but this seems like an unusual recipe to try. It was a bit complex for a work night (I also made some steamed baby bok choy to go along side) and took about an hour, 5 minutes from start to finish. It did seem a bit greasy even though I drained them on paper towels as suggested. Good flavor and they held together well. Makes a TON of mushroom sauce. I felt that was a little overkill, but that was tasty and could be used as a gravy poured over some biscuits to make a quick lunch. Not sure I'll make this recipe again but I'm very glad I tried it. I would be interested in other reviews as to whether or not these are at all like what you'd get from a restaurant.