Spending many covid enforced lockdown at home has proved to watching too many Youtube videos. Had the urge to search – Egg Sandwiches at 2 am. You name it, fried, scrambled, boiled, LA’s finest, New York’s hottest egg sandwich or now as it seems to be trending Tamago Sando as it’s called in Japan. I would really love to give credit where it’s due but at 2 am I seemed to remember only the important part. Soaking the boiled eggs – not too over cooked mind u in a liquid of kombu and dashi.
Waking up at 9 and the insane urge to have not the usual Egg Sandwich but the Tamago Sando — Note: YAY to the Asian household in the 2020’s… I have both instant dashi and kombu so nothing to prepare really – I boiled the eggs slightly over the half boiled mark still having some liquidy yolks and threw them in the tupperware with the dashi and kombu broth. After 3 hours i seperated the yolks and the whites – Dunno why…. Mashed it up, mixed it up with a bit of korean mayo, mustard, salt and pepper.
Result – The underlining savory umami flavor of the kombu and dashi is like hidden at the back somewhere giving it a certain dimension of tastes. The slight undercooked yolks help make the filling light and creamy. Honestly next time more pictures but all in all soft – delicious yumminess.
It really looks harder than it really is!!! I brought a thick english loaf, buttered on both sides and start toasting it on a pan. When one side is done, flip over and break egg into the middle. I close the lid of the pan for a minute just until the yolk is set, i scatter the cheese, sprinkle the bacon and pop it to the grill just for a nice brown caramel on the cheese. A sprinkling of shredded lettuce for a spot of green completes it. It took me a total of 15 minutes to make a breakfast for 3, healthy wholesome start! What’s important are fresh eggs, because it will hold together and not be so watery and seep everywhere. Cheers!!!! Happy Morning to all!