Kou Kentetsu and his assistant introduce a fluffy and creamy scrambled egg sandwich. Kou Kentetsu, who has also published children's books, shares professional techniques that anyone can use to achieve perfect results with simple ingredients. Try this perfect dish for breakfast or a snack!
Ingredients
Main Ingredients (1 serving)
- Eggs 2
- Milk 1 tbsp
- Bacon 2-3 slices
- Bread slices (thick-cut, approx. 6-8 slices per loaf) 2
- Butter 10g
- Sliced cheese 1 slice
Seasonings
- Salt (to taste)
- Mayonnaise (to taste)
- Mustard paste (to taste)
Steps
- Cut 3 slices of bacon in half.
- Crack 2 eggs into a bowl.
- Add a pinch of salt and 1 tbsp of milk to the eggs. Whisk until the egg whites are broken and the mixture is uniform. (The secret is adding milk to create a creamy texture.)
- Prepare 2 slices of bread and spread a mixture of mayonnaise (to taste) and mustard paste (to taste) evenly on one side. (If you don't like spicy food, you can omit the mustard paste.)
- Cook the bacon in a frying pan to your desired doneness. Flip and cook briefly once the fat renders.
- Arrange the cooked bacon on the bread slices spread with mayonnaise and mustard.
- Prepare a damp kitchen towel. (A damp towel is crucial for making the best scrambled eggs.)
- Using the same frying pan without washing, melt 10g of butter. (Using the residual fat from the bacon enhances the flavor.)
- Once the butter has melted, add the egg mixture and stir quickly a few times.
- After stirring a few times, immediately place the frying pan on the damp kitchen towel and stir quickly on the towel to finish cooking with residual heat. (Cooking almost entirely with residual heat creates a fluffy and creamy texture.)
- Place the cooked scrambled eggs on top of the bacon on one slice of bread.
- Top the scrambled eggs with 1 slice of sliced cheese.
- Cover with the other slice of bread to form the sandwich.
- Cut the sandwich diagonally.
- Plate and serve. Enjoy!
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