Saturday, June 6, 2009

Not your same old fried egg.

Years back I read somewhere about a Vietnamese style of frying eggs, or rather, a style of sauce to be served with fried eggs. I don't recall where I read it but over time this has become a consistent quick snack or breakfast go-to.

Step 1: Fry an egg or two. I used olive oil here but you could also use butter or any other type of oil you have on hand. I always like to maintain coherency amongst my ingredients; if I am creating something with an Asian twist, I will use typical Asian ingredients (e.g. sesame oil, shallot, cilantro, rice wine vinegar).

Here I am using red onion, chives, tarragon vinegar, and a splash of hot sauce.

Slice your onion (or shallot or garlic or what have you)

When the egg is cooked to your liking, gently lift it out and toss in your allium.

Cook the onions, stirring, for a minute or two, over high-heat, then deglaze the pan with anywhere from a couple tablespoons to 1/4 cup of vinegar and some hot sauce if you like, scraping up any little bits. Let reduce for a couple of minutes, until it has thickened and the flavor has developed nicely. Note: your kitchen will smell heavily of vinegar.

I used a couple of splashes of Floyd & Fred's HotLime for some heat, which is mostly lime juice and Habanero pepper. I also like Marie Sharp's Hot Sauce, which uses a carrot base. Mmmmmm....

Soy yo el guero, bien chilero, sincero, no me muero, allí mero

Chives from the garden, sliced wide, added just before the sauce is finished, add color and additional flavor.

e voilà...


  1. Alas, the world can see...the beauty that is Miguel! Love the blog... seems long overdue with all that wisdom and culture you've got swimming through you. You got any Japanese recipes for ya boy?!?

  2. Check out my latest post with the Hawaiian-style Sea Bass...definitely some Japanese influence. I'll post some strictly Nippon-steez soon enough fo' my boy. Big Love!!


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