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Scrambled Egg Banh Mi
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Fish sauce
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3 oz. |
1/3 cup
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Rice vinegar
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3 oz.
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1/3 cup
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| Fresh lime juice |
2 oz.
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1/4 cup
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Warm water
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2 oz.
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1/4 cup
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Sugar
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2 tsp. |
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Crushed red pepper flakes
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1 tsp.
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Fresh peeled ginger, minced
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1 Tbsp.
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Garlic, minced
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1 tsp.
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Seedless cucumber
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1 lb. |
2 medium
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Peeled carrots
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12 |
4 medium
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Fresh cilantro
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8 oz. |
1 bunch |
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Mayonnaise
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1-1/2 cups |
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Sriracha sauce
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2 tsp. |
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Baguettes
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1 lb. 8 oz. |
12 (3-inch) pieces |
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Eggs
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2 lb.* |
18 large |
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Butter
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8 oz. |
1 cup |
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Jalapenos, cut in paper-thin slices
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4 oz. |
2 medium |
- Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic; reserve.
- Julienne the cucumber and carrots. Place in non-reactive bowl.
- Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to the julienned vegetables. Pour on fish sauce blend; toss to marinate.
- Blend mayonnaise and sriracha sauce; cover and reserve.
- Split baguettes in half; toast in 400oF oven for 5 minutes.
- In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining.
- Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with 1/3 to 1/2 cup each eggs and drained vegetable slaw. Sprinkle on 2 tablespoons cilantro leaves and 2-3 strips jalapeno. Cover with baguette tops. Serve immediately.
* If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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