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Egg Foo Young Sandwich


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Rate this recipe 4.3/5 (3 Votes)
Egg Foo Young Sandwich 1 Picture


  • 2 TBSP canola oil, divided
  • 1 cup bean sprouts
  • 1/2 cup scallions
  • 2 TBSP serrano peppers
  • 1 tsp soy sauce
  • salt and pepper
  • 2 eggs
  • 1 TBSP cornstarch
  • mayonnaise
  • iceberg lettuce
  • tomato
  • pickles



Step 1

Heat 1 Tbsp canola oil in a large heavy skillet over medium heat. Add 1 cup bean sprouts, ½ cup scallions and 2 Tbsp minced serrano pepper. Cook 3 minutes, stirring frequently. Transfer vegetables to a bowl. Season with 1 tsp soy sauce, salt and pepper.

Beat 2 eggs and 1 Tbsp cornstarch with a fork. Stir into vegetable mixture.

Reheat skillet over medium-low heat; add 1 Tbsp canola oil. Scoop half of egg mixture into pan; shape into a 4-inch-wide pancake. Cook 3 minutes or until edges are set. Flip and cook 3 minutes or until slightly puffed and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining oil and egg mixture. Keep warm.

Spread mayonnaise on 2 slices of toast. Top each with iceberg lettuce leaves, sliced tomato, pickles, egg pancakes and a Isecond piece of toast.

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