What is a St.Paul Sandwich?

Question

How is it made? What is egg foo young? Where can i find some?

Answer 1

The St. Paul Sandwich is a culinary curiosity that has nothing to do with St. Paul, Minnesota. This quite wonderful specialty of St. Louis, Missouri, consists of egg foo yung on Wonder Bread, served up with lettuce, tomato and mayo. You’ll find a good one at Chinese Express.

St. Paul Sandwich:

Ingredients

5  eggs, lightly beaten

1/8 teaspoon black pepper

1/2 teaspoon salt

1 cup fresh bean sprouts

1/4 cup green onions, finely chopped

1/4 cup sliced celery

1/4 cup slivered yellow onions

1 teaspoon soy sauce

1/4 teaspoon cornstarch

1 teaspoon sesame oil

1 cup cooked pork or cooked ham or cooked chicken or cooked shrimp, chopped

8 slices soft white bread (such as Wonder)

cooking oil

4 pieces iceberg lettuce

4-8 slices ripe tomatoes

4  dill pickle slices

1/4 cup mayonnaise

Directions

In a small bowl, whisk together eggs, salt, and pepper.  Whisk together the soy sauce with cornstarch in a small bowl or cup.

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

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.

Heat a small amount of oil in a skillet and when hot pour in about 1/2 cup of the foo yung mixture.  When the underside browns, flip the patty and brown the other side.  Serve patty on soft white bread with lettuce, tomato, pickle, and mayo.

Answer 2

Although the French coined the term omelette in the sixteenth century, various incarnations of egg “pancakes” filled with meat or vegetables and seasonings have existed since ancient times. Furthermore, the dish ancient Persians feasted upon probably bore more resemblance to Egg Foo Yung (and Italian frittatas for that matter) than the classic French omelette, with its moist interior and modest amount of filling. Ancient Persian omelets were probably similar to modern-day Kookoo , made by mixing up “a generous amount of chopped herbs into beaten eggs, frying it in a round pan until it is firm and then (usually) cutting it into wedges for serving” (Source: The Oxford Companion to Food by Alan Davidson, 1999, p.