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Recipe: Samurai Egg

June 14, 2023 by Kevin Godbee

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Samurai Egg Side View
Samurai Egg Side View

On Episode 1 of MasterChef Season 13, United Tastes of America, New Jersey chef Ryan Walker topped a filet mignon with a Samurai Egg. It looks simple to make. Good thing as I could not find a recipe. He won an apron, making it into the first round with yes votes from Gordon Ramsay, Joe Bastianich, and Daphne Oz. Aarón Sánchez dissented saying the dish was too simple.

I loved the Samurai Egg, and had never seen or heard of it before.

He separated the yolk and white, made the white into an omelette, then put the raw yolk in the middle and folded it four times to make a square. I decided to use two whites and one yolk, and folded it two times. (A great idea for the second yolk is to make a Bloody Mary or Bloody Maria shot, and then top it with the yolk seasoned with chili salt and shoot it.)

I separate the egg whites and yolk using my hands. I crack the egg open on a hard surface, and then over a bowl, pour the egg back and forth between my two hands letting the white slip through my fingers into the bowl below. When I have only the yolk left in my hand, I gently place it into a ramekin, or another bowl.

Samurai Egg Yolk Porn
Print Recipe

Samurai Egg

This is the egg that everyone is talking about after seeing Ryan Walker win an apron to compete on MasterChef, Season 13, Episode one.
Prep Time3 minutes mins
Cook Time6 minutes mins
Total Time9 minutes mins
Course: Breakfast
Cuisine: Japanese
Servings: 1 serving
Author: Kevin Godbee

Equipment

  • 10.5 inch non-stick skillet

Ingredients

  • 2 large eggs
  • 1 pinch salt
  • 1 tbsp butter
  • 1 slice cheddar cheese optional
  • 1 slice Dave's Killer Bread, 21 Whole Grains & Seeds Thin-Sliced optional
  • KPOP Foods Korean Chili Sauce optional, for garnish
  • 1 chive optional, chopped small for garnish
  • 2 pinches Shichimi Togarashi optional for garnish

Instructions

  • Separate the egg whites and yolk. I separate the egg whites and yolk using my hands. I crack the egg open on a hard surface, and then over a bowl, pour the egg back and forth between my two hands letting the white slip through my fingers into the bowl below. When I have only the yolk left in my hand, I gently place it into a ramekin, or another bowl.
  • Add a small pinch of salt and beat the egg whites with a fork until they are well incorporated with air.
  • Melt the butter in a 10.5" nonstick skillet over medium-low heat.
  • Make an omelette with just the egg whites. Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
    Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.
  • Fold the egg once, then carefully add the yolk without breaking it, then fold the white omelette over it.
    Alternatively - add the yolk to the middle of the white omelette without it being folded at all, then fold four times - first in half from the top, then fold over the left side, then the right, and finally the bottom.
    You can remove from the pan and serve, but I like to leave it in for 30-60 seconds to warm the yolk a bit. I turn off the burner and just let the residual heat warm the yolk.
  • Garnish with Shichimi Togarashi, hot sauce, and chopped chives.
  • Optionally serve on toast with cheese.
Samurai Egg Yolk Porn
Samurai Egg Yolk Porn

 

Samurai Egg Top View
Samurai Egg Top View

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Tagged With: How To Make a Samurai Egg, Samurai Egg Master Chef, Samurai Egg MasterChef, Samurai Egg Recipe, What is a Samurai Egg?

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Ever since I was a little kid, I liked to eat EVERYTHING. I always liked to cook, but later in life I decided I wanted to learn how to cook EVERYTHING-Slow-Smoked Barbecue, Sushi, Turtle Soup, Homemade Ketchup and Mustard, Chinese Wok Stir Fries, Fresh Pasta, Pizza, Gyoza, Tomato Sauce from scratch... and the list goes on and on. About me...

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