St. Paul Sandwich (Egg Fu Yung/Egg Foo Yung Sandwich)

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4
Servings

10m
Prep Time

25m
Cook Time

35m
Ready In

Recipe: #8301

February 27, 2013

Categories: Breakfast, Comfort Food, Dinner, Lunch, Snacks, Beans, Dairy, Eggs, Vegetables, Bean Sprouts, Onions, Chinese, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Stove Top, Cooked Chicken or Beef more

recipe by:
Sue Lau

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recipe by:
Sue Lau

"A take-off of the well known Cantonese egg fu yung and local to the St. Louis area, this can now be found nationwide, in the local chop suey houses and Chinese express type restaurants. Surprisingly, the sandwich has nothing to do with St. Paul and why the sandwich is named that is unclear. But for anyone growing up in the St. Louis area might find this sandwich to be a happy memory, and a recipe almost lost to the culinary community. I have always seen this on plain white Wonder type of bread, but if you want to use a hamburger bun, that shouldn't make much difference."

Original recipe yields 4 servings

Metric US

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Nutritional

Serving Size: 1 (319.2 g)
Calories 224.3
Total Fat - 10 g
Saturated Fat - 2.8 g
Cholesterol - 339.8 mg
Sodium - 319.2 mg
Total Carbohydrate - 10.2 g
Dietary Fiber - 1.7 g
Sugars - 3.4 g
Protein - 24.6 g
Calcium - 53.5 mg
Iron - 4.8 mg
Vitamin C - 5.7 mg
Thiamin - 0.3 mg

Step 1

In a small bowl, whisk together eggs, salt, and pepper.

Step 2

Whisk together the soy sauce with cornstarch in a small bowl or cup.

Step 3

Heat a small amount of oil in a skillet and add vegetables, and saute over medium heat until they cook through but are still a little crunchy. Set them aside to cool.

Step 4

When cool, add the cooked vegetables, soy sauce with cornstarch, sesame oil, and main ingredient of choice (pork, ham, etc.)to the beaten eggs, stirring to mix well.