The
egg foo yung sandwich known as the “Saint
Paul”
has long been identified with Saint Louis. A
crispy-brown fried egg foo yung patty served between slices of white
bread, with a slathering of mayonnaise, a leaf of iceberg lettuce,
sliced tomatoes and dill pickles!
In
researching this I was inspired to create a modern classic:
The
Jaycee sandwich which I humbly present here for your enjoyment.
What
is not to love about fluffy-crispy omelet filled with onion and meat,
topped with a slice of cheese? Made with an egg substitute there is
very little fat in this surprisingly good sandwich.
Ingredients:
Egg
beaters – or similar egg substitute
1
Tbs finely chopped red onion
1
Tbs chopped bologna
1
slice American cheese
2
pieces honey wheat bread – or whole wheat if you chose
1
tbs stone ground mustard optional
Directions:
Do your cutting. I find
the best way to finely chop onion is to take some already chopped
that has been frozen.
Cut up about ½ a slice
of bologna.
Heat 2 Tbs oil in small
skillet until very hot or shimmering –
this is key to any egg foo
yung!
Mix up between ¼ to ½
cup of egg replacement with the Tbs of onion and meat.
Pour this into the HOT
oil. The egg mixture will puff up quickly and the bottom will start
to turn brown, flip this like it were a patty to crisp up the other
side.
Serve this on a slice of
cheese between two slices of bread. If you like spread a bit of
stone ground mustard.
It is as easy as that.
The red onion lifts this simple sandwich into something special.
Happy to create this for
my Master Indy
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
The St. Paul Sandwich: A St. Louis Classic
According
to legend it was created on board a Steamboat “The Saint Paul” by
its Chinese cook. This steamboat regularly moored on the Saint Louis
riverfront in the late 1800's. There was a huge influx of Chinese
immigrants in those years. Many found jobs feeding the rail road
workers, the wagon trains, and steamboats. Some of their dishes
became more “American” than they ever were in the old country.
Chop Suey, crab rangoon, and egg foo yung became ours and we loved
them!
The
St. Paul sandwich can be found in many Chinese American restaurants
in St. Louis, Missouri, as well as other cities in Missouri,
including Columbia, Jefferson City, and Springfield.
The
sandwich consists of an egg foo young patty served with dill pickle
slices, white onion, mayonnaise, lettuce, and tomato between two
slices of white bread. The St. Paul sandwich also comes in different
combinations and specials, such as chicken, pork, shrimp, beef, and
other varieties.
According
to the trade publication Chinese
Restaurant News,
the U.S. is home to roughly 36,000 Chinese restaurants. In other
words, there are more Chinese restaurants in the United States than
there are McDonald's, Wendy's and Burger King franchises combined.
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