Recipe: The easiest, tastiest eggslut ever
I never heard of an eggslut till I went to Coffee Valley in JB. They served it in a breakfast platter, in a salad and eggslut set and on its own too. I had no idea what it was till Hannah explained, “Oh Nigella Lawson created it!” Did she Hannah?! DID SHE?! I googled, and it did not come from the foodporn queen of BBC. It came from a food truck in LA. Well, they started as a food truck and have since opened a store in Grand Central Market. The shop’s name is “Eggslut” and they’re famed for the slut.
A glorious concoction of mashed potatoes topped with coddled eggs. Coddled eggs are basically eggs steamed in a glass jar. It’s simple to make but I find it a little troublesome to go out of my way to steam a whole mason jar. If you want an accurate recipe for that you can go here.
Instead, I decided to make an easier version of it. A tamer version perhaps. The… Eggbitch? HAHAHA. Okay, definitely not tamer. More indulgent, but a hell lot more ghetto caused it’s instant mash, leftover cornflakes and super oily lup chiong and fried garlic.
If Eggbitch was a person, she’d be a leopard-print wearing, fake Louboutin preaching, sky-high beehive hair Thai disco lounge singer who might claw your eyes out with her 50RM gelish nails that have been filed to a point. She has a deep appreciation for discount wine and Tiger Beer and carries leftover peanuts from naughty patrons in her fake LV bag.
– 2 lup chiong (Chinese sausage), chopped
2. Prepare the instant mashed potatoes according to the packet. (You can go the long way and make your own, but this is not a “girl got lots of time to cook” recipe okay. So live with instant mash.)
4. Start on your eggs. All you need is a really funny yolk – that’s what makes this dish slutty you see. POACH or SUNNY-SIDE UP. You pick. I poached mine. Here’s how: boil water in a saucepan, bring it to a simmer. Use a balloon whisk to create a vortex in the saucepan. Crack a cold, refrigerated egg into the direction of the spin. The spin should help keep the egg in place. After 30sec, fish it out of the water with a slotted spoon. Do this with your other egg.
5. You’ve got the eggs, you’ve got the rest of the ingredients. Start layering and do it quickly so that it’s still hot. Lup chiong and garlic first, then mash, then your poached eggs (follow diagram above)