Out here because of
the restaurant that I've, I've made. Eggslut, I've kind of
gotten like the nickname of like the slut guy. The dude who knows how
to make eggs and shit. I'm Alvin Cailan chef and
owner of Eggslut and my new restaurant Ramen
Champ, and I'm here to make the ultimate
breakfast sandwich. What I do when I actually
have time to make breakfast in the morning
is, I don't have time to, like, make it any,
anything intricate, and I'm probably hungover,
usually hungover. So, these are some
of the things that I usually have
in my pantry. Always have Hawaiian
sweet rolls like a law if you're Filipino. We always have eggs, so
I think that chives and eggs have a really great
affinity together. I think has a like
a really strong onion flavor if you
cut it really thin. Then we always have Spam,
it looks scary, but it's really,
really good, but for those people who
don't like Spam, I'll do a version with
brine pork chops. This is a pork loin. And then we'll top it
off with some shredded scallions and sauce it with a little
bit of sriracha mayo. I put that shit
on every menu. It's really easy. You have sriracha and
you have mayo. Three parts of mayo to
one part of sriracha, so you get this all
whisked together, and that's a sriracha mayo. When I make Spam, I like doing it
like really crispy. Get a scorching hot pan. This is just regular canola oil blended with a
little bit of olive oil. I'd say about an ounce, about an ounce and
an half. I like to get it
really hot and then, then drop
it low a little. Say there are about
two pieces of Spam, each sandwich will
make three sandwiches. Spam is really
spiced ham, right? It's, it's like a,
an emulsified pork. It's just like
pate almost. I don't know. I fucking love it, and
if you eat, if you eat, like, Cheetos and shit,
and all that stuff, so you might, you know, you might as well
eat Spam too. You're missing out if
you're not, you know? I like to get to
where they're, like, a little bit crispy, but
not all the way through. Spam, if you cook it,
like, all the way through,
it gets really crispy, almost like a, like a, like a crispy meat card,
you know what I mean? But I still like having
the crunchy texture and then like the,
the springiness on, on, in the inside,
all right? I'm gonna show you
how to make the, the pork chop version, if
you don't wanna use spam. Just grab these
pork chops, they've been brined
in salt water, nothing crazy,
just water and salt. What I have here is just
regular cornstarch, throwing some
salt onto it. So if I was at home, I'd be cooking this on
a cast iron skillet. Just drop it
in the fryer. We're getting it GDB:
golden brown delicious. I'd say about eight
to ten minutes. I've always wanted
to try this. I've got this bad
ass gold knife. I was just being fucking
stupid one day, and I was just like, yo, man, you know a big dope is
a gold switchblade. You know what I mean? Like, they,
we always like, say it's like, drug
dealer chic or whatever. I think Hawaii, the Hawaiian street
roll's like it's like a, it's almost like cake. It's like a bread cake. I use four of them,
right? These are supposed to be
four individual ones. You're supposed to break
them apart, but, or, individual ones but I use
four stuck together so that makes
a perfect square. I don't really like
it too toasted. I like it just warmed
all the way through. I don't like putting any
more butter on it or anything that just
turns into a greasy, nasty thing. So these are starting
to look really pretty. Almost there. It's really important to
hit it with a little bit more salt, right out
of the fryer, so it's two eggs,
just crack them right in. I'm not really a big
fan of like eating runny eggs in
the morning. And so this is an egg
that I came up with hungover on the food
truck what I had on. Now it's kind of become
an off menu way of ordering an egg
at Eggslut. It's called
a marbleized egg. As soon as like the
whites start to to get solid, like right around
there, I break the yolk and then I spin it, the
yolk around, like that, kinda like have that
marble effect to it. Throw a little
bit of chive, a little bit of salt. You just let it cook. You don't even flip it. Just let it go. I'd say about
medium-high flame. We cook it for
about four minutes. Let's check on our bread. So you see like some of
the yolks are starting to cook all the way through,
the whites are almost there, and
at that point, I'm done. Like, that's, like, that's the egg
right there. Ready to build
some sandwiches. The components of a shit
breakfast sandwich is stale bread,
soggy or chewy bacon, overcooked eggs,
and, like, no sauce. It has to have a sauce. It has to have some type
of, like, wetness to it, you know what I mean? Put a little
sriracha mayo, layer it with either the
Spam or the pork chop. We'll do the other one
with a couple slices of Spam, egg, and then some
chopped scallions on top. For me, I like that really good
onion bite of scallions. Yeah.
So you just slide, like you cut them
in quarters le, lengthwise and then you
cut like julienne them. Shock it in, in cold
water and then it, they curl up. No cheese on
the sandwich. I know people might be
tripping out on that but you know what, I'm not
really a big fan of chee, too much cheese
in the morning. Pop the lid on top. Boom, and you got the ultimate
breakfast sandwich. Make it for your homies. They'll love you forever. Whenever I build
a breakfast sandwich personally, it's always
one that's like super easy to make, something
that you can do half, half-awake, hung over,
but still really tasty. What do you think? How about it? It's the shit man. I went a little, I made
love to it, apologize.
4 fucking Hawaiian sweet rolls- my god. That's a major game changer.
Also, a light bulb went off for me when he compared spam to more or less any other highly processed, nutritionally devoid, but delicious food.
Looks good. That name is pretty dumb though.
This guy is a straight up baller!