Making Egg Slut


egg slut final

This was a fun thing to do after we had a delicious ‘Egg Michelle’ (aka egg slut) at Chef’s Palette in Strathfield on the long weekend Monday. The ingredients seemed simple enough although I had to guess at their specifics:

  • (Top) burger bun
  • Cheese
  • Caramelised onions
  • Scrambled egg
  • Sauce
  • (Bottom) burger bun

For cheese I chose tasty cheese slices from any supermarket, and got any bag of burger buns I could find. I toasted the whole burger after it was assembled (top off) to melt the cheese on the second layer anyway so the bread was warm and slightly crunchy on the outside.

Caramelised onions I hurriedly looked up how to cook as I was cooking it and I feel like I still need to perfect it, but it’s at an acceptable level right now - especially when eaten as a whole. Slice up some onions and cook until they’re yellow and soft. Then add sugar (I chose caster the first time because this was the only one at hand, and raw the second time which is probably better), and balsamic vinegar to begin the caramelisation process.

Scrambled eggs turned more into fried egg, but I beat up two eggs as advised by Ruben and mixed in a little pepper and chopped fresh chives. Fried them up very quickly - eggs are so easy, especially in a half-decent pan.

And finally the sauce I mixed special. No particular quantities, but more just at a guess which means it tastes slightly different each time which is fine by me. It uses the following, although one recipe that I looked at recommended Sriracha… but I didn’t know where to find that. I was also influenced by a potato salad recipe which mentioned mustard in the mayonnaise.

  • Mayonnaise
  • Dijon mustard
  • A few drops of Tabasco (original, or chipotle one)

It makes for a tasty result, so I can’t complain!