Just like Calvin Eng’s Bonnie’s quickly became one of my favorite spots in Brooklyn, his Salt, Sugar, MSG is shaping up to be one of my favorite cookbooks of the year.
His Steamed-Then-Fried Egg Sandwich is a full-on project (especially if you make the milk bread buns from scratch) but the rewards are so worth it. Scrambled eggs get mixed with scallion, Shaoxing wine, MSG, and white pepper, then steamed in a plastic-wrap–lined loaf pan until just set. Once cooled, you cut the loaf in half to create two neat egg squares. Each one is dusted in cornstarch, dipped in egg, coated with panko, and fried until golden.
To build the sandwich you toast the buns, swipe on ketchup, layer with the crispy egg, a slice of deep-fried Spam, and a slice of melty American cheese.
It was a dream combination – light-as-air eggs with a crackly crust, pillowy buns, salty-fatty Spam, and gooey cheese!
Book: Salt Sugar MSG, page 64
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
How Easy Is That – Time Involved: —
Store-Bought Is Fine: brioche bun
Recipe is not online.
