JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)
I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.
Provided by Chef John
Time 1h25m
Yield 2
Number Of Ingredients 14
Steps:
- Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
- Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
- Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
- Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 30.9 g, Cholesterol 418.4 mg, Fat 63.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 15.4 g, Sodium 1728.7 mg, Sugar 5.7 g
KOREAN STREET TOAST
Crispy, grilled, buttery bread joins a slightly sweet, super savory vegetable-egg patty, smoky ham and melty cheese, and a ridiculous amount of mayo and ketchup for one of the most memorable sandwich experiences of my life. Plus, you'll eat about a whole serving of vegetables and barely even notice.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Ham
Time 25m
Yield 1
Number Of Ingredients 14
Steps:
- Combine carrot, cabbage, green onion, black pepper, cayenne, and salt. Mix with your hands for about 30 seconds until soft and seasoned. Add eggs and mix thoroughly with a fork; set aside.
- Heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Add bread slices and toss to make sure both sides are well buttered. Grill bread until both sides are beautifully toasted and golden brown and starting to get a little crispy. Remove to a plate.
- Heat remaining butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form into a rectangle that's about twice as long as it is wide. Split the rectangle in half and continue to cook until golden brown; flip and continue on the opposite side, 3 to 4 minutes total.
- Stack cabbage pieces on top of one another and transfer to toast. Top with sugar.
- Add ham to the same skillet over medium heat; cook until sizzling. Flip and top ham with Cheddar cheese. Cook until melted, about 1 minute.
- Place ham on sandwich and squeeze over mayonnaise and ketchup. Top with remaining slice of toast, slice in half, and serve.
Nutrition Facts : Calories 937.5 calories, Carbohydrate 49.9 g, Cholesterol 514.8 mg, Fat 69.6 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 33.9 g, Sodium 2594.5 mg, Sugar 14.5 g
CHEF JOHN'S HOMEMADE EGGNOG
Imagine a luxuriously textured bourbon-spiked custard being sipped through a thin layer of nutmeg-scented meringue. Based on Alton Brown's famous version, this eggnog is vastly superior to the store-bought product.
Provided by Chef John
Categories Drinks Recipes Eggnog Recipes
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
- Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
- Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
- Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.
Nutrition Facts : Calories 462.7 calories, Carbohydrate 28.2 g, Cholesterol 298.6 mg, Fat 30.7 g, Fiber 0.2 g, Protein 11.5 g, SaturatedFat 17.8 g, Sodium 135.1 mg, Sugar 25.9 g
JOHNS FAMOUS EGG SANDWICH
Make and share this Johns Famous Egg Sandwich recipe from Food.com.
Provided by Bangbang
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place egg on toast Splash some worcestershire sauce on egg Sprinkle with pepper Top with bacon slices Cover with other slice of toast.
Nutrition Facts : Calories 422.9, Fat 23.3, SaturatedFat 7.4, Cholesterol 255.5, Sodium 1334.5, Carbohydrate 26.3, Fiber 1.2, Sugar 2.5, Protein 24.9
CHEF JOHN'S MONTE CRISTO BENEDICT
Imagine the best French toast you've ever had, combined with the best ham and cheese sandwich you've ever had, topped with perfectly poached eggs. You don't need any Hollandaise because the poached egg yolks are the sauce.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Whisk 2 eggs, cream, white sugar, salt, 1 pinch cayenne pepper, cinnamon, and allspice together in a bowl until batter is thoroughly combined.
- Lay bread slices into batter, one at a time, and let bread absorb the mixture. Turn bread slices in batter until almost all batter has been absorbed, about 10 minutes.
- Heat a large skillet over medium heat, and melt butter in the hot skillet. Cook bread slices in the hot butter until browned, 2 to 3 minutes per side. Transfer French toast slices to a baking sheet.
- Lay ham slices into the hot skillet and cook until meat begins to brown, about 1 minute per side.
- To assemble, place a Cheddar cheese slice on a slice of French toast, top with 2 slices of ham, and lay a Havarti cheese slice over ham.
- Bake in the preheated oven until French toast pieces are no longer wet, the batter is set, and cheese has melted and begun to brown, about 20 minutes.
- Place sandwiches on serving plates and top each with 2 poached eggs. Season with kosher salt and a pinch of cayenne pepper.
Nutrition Facts : Calories 650.9 calories, Carbohydrate 25.9 g, Cholesterol 572.4 mg, Fat 44.4 g, Fiber 1.3 g, Protein 38 g, SaturatedFat 23.2 g, Sodium 1474.7 mg, Sugar 5.2 g
JUST-EGG SANDWICHES
A classic egg mayonnaise recipe to generously spread on buttered white bread - an afternoon tea or lunchbox staple
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Peel and finely chop the eggs. Mix with the mayonnaise and some seasoning. Spread the bread with butter and make the sandwiches. Cut into neat fingers and stack on a plate. Scatter with cress so that those who like it can add it.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CHEF JOHN'S SCOTCH EGGS
In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
- Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls.
- Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage.
- Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl.
- Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate.
- Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.
Nutrition Facts : Calories 542.4 calories, Carbohydrate 24 g, Cholesterol 286.5 mg, Fat 40.5 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 10.6 g, Sodium 996.3 mg, Sugar 1.2 g
CHEF JOHN'S BAKED EGGS
If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 20m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
- Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
- Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
- Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.
Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g
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