Salted-Egg Egg Sandwich

egg mayo but on steroids..☁️😳

i’m not sure about you, but have you ever stumbled across a delicious lookin post, to only realise after that you can’t find it locally…?? and if that’s not enough, the cherry on top is when you find out that you’ll have to spend $600 on a plane ticket, just to reach that country to try their food 😭 (yes, im talking about you, Japan)

thank goodness the item that caught my attention, was a fluffy looking egg sandwich. i’m not talking about your usual 7-11 egg mayo sandwich, this is bigger, fluffier, and softer. its rather simple, but tricky at the same time. the key is to ensure that the egg white’s doesn’t deflate, and that the egg yolks are not over cooked! to make it a little more local, i decided to add in a little salted egg mixture just to give it an extra UMPH. if you are considering to omit it, i’ll highly recommend not to unless you want tasteless egg sandwich…

give this a try, and let us know what you think!

@nomies.come: WHO say need to go japan also me: i also want to be one of the singaporeans that always got money go japan🥲🥲🥲 #sgfoodie #japaneseeggsandwich #eggs #sandwich

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Salted Egg Cloud Sandwich

(serves 2)

7 eggs (whites and yolks separated)
1 tsp salted egg powder
1/2 tbsp butter
handful of curry leaves
4 slices of soft bread
1 tsp mustard
3 tsp mayo
shredded cabbage (optional)
cream of tartar (optional)
2 egg, lightly scrambled (optional)
salt & pepper to taste

directions:
prepare the ingredients in advance as the egg whites are time sensitive!

• preheat the oven to 220 degrees and line a baking tray with parchment paper. set aside.

• in a heated saucepan, melt the butter and saute the curry leaves and salted egg powder together. set aside to cool.

• next, add the mustard, mayo and half of the salted egg butter together in a saucer. taste and adjust accordingly. add the sauce into the 7 egg yolks and mix until its well incorporated.

• in a large mixing bowl, beat the egg whites until foamy. at this point, add in a pinch of salt and cream of tartar (used to stabilise the egg whites) and continue beating until semi-stiff peaks form. DO NOT over beat the egg whites!

• generously scoop the egg whites onto the baking tray, as big as your heart content, and drizzle some of the egg yolk mixture over. immediately pop the tray into the oven and bake it for about 6-8 minutes, or till the outside is golden brown and jiggly to touch. if its not done, place it back and lower the heat to 180 degrees to ensure that the center is partially cooked.

• remove the tray and allow it to cool in the oven. while waiting, prepare the toast by drizzling some mayo on both bread, and layer it with shredded cabbage. then carefully add the egg cloud onto the bread and make it into a sandwich! wrap the toast tightly with baking sheet and slice it in half.

• to finish the toast off, stuff a tsp of scramble eggs into the egg white and drizzle some of the remaining egg yolk mixture and salted egg butter over the cross section of the toast. enjoy!

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