Go to the Recipe: The Ultimate Katsu Egg Salad Sando
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Do you guys really realize how many ingredients you use, or the number of pans you dirty, or the number of steps you take to get something from the egg to finished. How about this instead. Take an english muffin, split it, put on grill pan with butter. On same pan, toss down canadian bacon. Take 2 lids from a ball canning jar and spray them, Drop a couple eggs in them, stir them, salt and pepper. Pour a little water on the griddle next to egg rings and cover with a bowl. Pull the muffins, they should now have a nice buttery crust on the inside, add a slice of American cheese, the canadian bacon, now remove the bowl and rings and top your canadian bacon with the egg(s). Sometimes we add onions. Hmmmm good. Dirty only one grill pan, a bowl, rings, and egg scoop. Please be more realistic of your audience.
This site is about stretching in the kitchen, and this recipe looks to do so. I look forward to giving it a try.
The realistic audience is/are the people who want something different, who recognize that the chefs here challenge us to think outside the box, to look at an egg for instance as more than just an egg. I for one donât care how many steps there are. Itâs the end result that make those steps and dirty pans worth it. This website has stretched me in so many ways. We cracked open a perfectly poached sous vide egg this morning. I never in a million years would have thought that was even possible. This audience of one, loves this site so Chefsteps, keep stretching our culinary skills.
If I wanted to cook like that, I wouldnât subscribe to this site. I love that these chefs bring insights and ideas like this forward. Iâll be making this one tomorrow and wont give a dang about how many dishes I do, and no Mason jar rings will be harmed in the process, either.
I donât think you get it, many of subscribers are FB professionals looking for ways to creat new item and bring it to the general public. If you are not adventurous enough to try this out, then move on to Food Network or Chef Johns from YouTube or other channel, there are plenty fish in the sea
Many Thanks from Portugal!
Hello! Sorry to be the precision freak here...
When speaking about the frying oil differential, your conversion from imperial to metric use the absolute value (20 F = -7 C). The value should be 20 F = 11 C
And as usual, keep those projects coming, with the awesome description of the trials. The finish product is nice, but the process is what I enjoy the most.
I made this twice now and both times the parchment did not stay on the bottom of the loaf pan which of course distorted the custard. Both the pan and the parchment were buttered and I let the egg mixture rest in the fridge overnight before straining it and pouring it into the loaf pan and baking it according to the recipe.
The parchment will float up if you do not line it up the ends of the pan above the egg mixture.
Hey Kyl, I appreciate the reply, but the parchment was all the way to the top of the pan. On the second attempt I covered the edges of the parchment with a bit more butter thinking that it would form more of a seal before the heat set in, but alas it did not work. Hopefully my third attempt this week, will prove to be a winner.
Third time produced the same results. This time, I overlapped the parchment over the ends of the pan and secured it with the the foil. I also thought that my oven may have been a tad high so I lowered it to 275ËF and cooked it for 35 min. The parchment was totally on the top of the custard except for the ends of the loaf pan, where they took a triangle shaped wedge out of each end. Not sure why one would need the parchment going forward, the custard seems to release itself well without it.
i make the seasoning for chicken, my one is brown pale not like your bit brown red?? i follow the same recipe
Any solution for this? I had the same problem on my first try. I'm thinking i used all the mix in one pan ..... i'll try to half the recipe next time. Also thinking the way of pouring into the pan may cause this?! Any thoughts anybody?
Not sure i understand...
Sounds like you have a great non-stick pan and that parchment is irrelevant for you. Foil lining would be the only other suggestion.
Same issue here - all three times. The pans are not non-stick. The parchment was lined up with the end of the pans as Kyl recommends, but still no joy.
Hello!
It deeply saddened me when I went to the comment section and saw some of you were struggling with this recipe. I ran to the kitchen and tested my theory of using foil over the parchment. It turns out it worked perfectly. We updated the recipe copy after all of your much appreciated feedback. Thank you and sorry for the inconvenience.
Here are some raw images from my test...
@RED @Catalin Cirjan I really hope this helps!
Nick, much appreciated.
Thank you very much, Nick! I'll give it a go this weekend in the meantime I tried just buttering the mold and the results were ... mixed hehe
Question: how thick should the egg patty be? I think it would help with adjusting amount of batter X different size molds ..
Fill your container to about half an inch.
How would you suggest reheating the cooked eggs if you are making ahead and don't plan on frying?
In a covered dish baked in a hot oven or in a skillet with a lid and a splash of water to steam.
Followed the recipe to step 8. The next day I heated it in a pan and then added cheese and English muffin. The recipe was easy to follow and produced a decadent egg patty. I did find it to be on the salty side, but imagine breading and frying would help tone that down. The day after I made the same thing, but added a sausage patty. This time I prepped everything ahead and heated them in the oven in foil. Enjoyed the recipe and the results.
Would it drastically alter my outcome if I were to shallow fry the breaded egg patties vs deep fry?
It will work out for you, you just have to keep a closer eye on it. If your surface is touching the pan it will color faster than if it was just submerged in the oil of a fryer.
Thanks for getting back to me, Kyl! Just made the dish and it was excellent!
In case any others accidentally follow along with the pictures instead of the updated copy and experience the parchment floating through the eggs during bakingâ I was able to recover my eggs by acting quickly when they came out of the oven.
I slid the parchment out of the cooked egg mixture while still warm and gently put the pieces back together as best as I could. During the batter step I repeated the egg and panko dip as suggested (working gently to try to keep my âpattyâ smooshed together) & then shallow fried. When it came out of the oil it held together perfectly and once in the sandwich was indistinguishable from the patty that had come out of the oven intact.
Maybe not ideal, but more than good enough for a sandwich eaten at home in front of the tv. Looking forward to trying this recipe again!
Hello - I'vet tried this recipe and found it quite successful - added a nice thick pork katsu sauce and it was phenomenal - Do you have any tips and tricks for long term freezing. Can I freeze these patties after they are panne'd?
I love things like this! If I were to sous vide inside a sealed glass container instead of using the oven, what temperature would I use? Should I follow the chawanmushi directions?
I love the idea of the katsu egg custard, but I don't think this is necessarily an improvement on the classic egg salad sandwich. Part of the appeal of the classic is its soft texture. It's soft on soft in a good way. Love the technique though. Still thinking about how to use it (riff on tamago sushi maybe). Might be possible to use plastic wrap rather than smoothing out the foil given the low temp.
Plastic wrap works great. I use this method to make egg patties for the egg sandwiches I do at my coffee shop.
