Chef Alvin Cailan changed breakfast forever the moment he opened the door to Eggslut, a food truck turned brick-and-mortar shop located in downtown Los Angeles's Grand Central Market. Slinging some of the most mouthwatering egg sandwiches for a living, Alvin has mastered everything there is to know about cooking the perfect egg, so I asked him to share the top five egg dishes he thinks everyone should learn how to make for the special person in their life.
- A poached egg: "These eggs are slow-cooked, made with a lot of love, and ready to burst inside your mouth. This is the egg I'd make for someone I'm really trying to impress."
- Thai-style crispy fried egg: "Not only are these luscious and crispy, but these are great to put on top of things like hashes and stir-fries."
- Quiche: "Baked, fluffy, and crusty. This is easy because you can throw everything into a pan with some scrambled eggs and toss it in the oven."
- Coddled eggs: "Now these are velvety, gooey, and absolutely perfect to wake up to the morning after . . ."
- Ultimate egg sandwich: "And finally — if I'm too tired [to cook], I'd obviously just [go] to Eggslut and have someone else do the work for me, because the egg sandwich is the great equalizer that everyone loves!"
If you're hankering to try Alvin's famous egg sandwiches, you can find him this weekend (August 26-28) at the Sixth Annual Los Angeles Food & Wine Festival or make one of his recipes ahead.
- For the sauce:
1 teaspoon sriracha sauce
2 tablespoons mayonnaise
- For the sandwich:
1 1/2 tablespoons butter, divided
1/4 yellow onion, thinly sliced
3 farm-fresh eggs
2 tablespoons chives, thinly sliced
Salt, to taste
1 slice sharp cheddar cheese
- To make sauce: In a bowl, whisk together sriracha sauce and mayonnaise. Set aside.
- To make eggs: In a sauté pan over medium-high heat, add 1/2 tablespoon of butter to melt. Once butter is melted, add onions and reduce heat to low. Cook onions until golden brown in color, stirring constantly.
- Then, in a cold sauté pan, crack three eggs and add 1 tablespoon of butter. Before placing the pan on a medium-high heat, stir the eggs and butter together, blending the yolks and the whites to a uniform color. Do not stir vigorously, as "whipping" the eggs will ruin the consistency of the final dish. Then place the sauté pan on medium-high heat and stir the eggs until the edges begin to curdle. Once the eggs start to coagulate, remove from the heat and stir the curds off the edge of the pan. Place back on the heat and stir until the eggs are the consistency of a thick custard. Season the eggs with chives and salt to taste. This has to occur at the very end of the process or the salt will break down the proteins and you'll end up with watery eggs. Remove the eggs from the sauté pan and transfer to a metal bowl.
- Slice brioche buns in half and toast. Smear with the sriracha-mayonnaise sauce on both sides. On the bottom part of the bun, pile soft scrambled eggs and then slightly melt the sliced cheddar on a hot nonstick pan and use a spatula to place on top of the eggs. Top the cheesy eggs with a heaping spoonful of caramelized onions and then top with the top bun. Enjoy warm.
- Eggs, Breakfast/Brunch
- North American
- 1 sandwich
- Total Time
- 19 minutes, 59 seconds