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.
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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
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.
