Tyler Kord is chef/owner of No. 7 Restaurant and multiple No. 7 Sub Shops in New York City. His soon-to-be-published A Super Upsetting Cookbook About Sandwiches contains recipes for flavor-intensive breakfast delights like That Time Chris Parnell Played Benedict Arnold on Drunk History, The Sandwich (the egg-and-avocado combo of your dreams/nightmares), Lazaro's Revenge (the chorizo sandwich he claims will make you feel better about your life, the universe and everything—recipe coming tomorrow) and this sandwich, which may challenge your physical health, but lead you to a state of emotional excellence. It's a wash, so just go ahead and make the sandwich.
The Battle on Pork Chop Hill
Eggs are one of the best foods. I like them for breakfast, but I love them for dinner. This sandwich is going to make your heart explode. Seriously, in all of the ways you can think of.
General Clark L. Ruffner ****’s Sauce
The people of Buffalo, New York, have a long and proud tradition of frying chicken wings and then making them soggy in one of the most delicious ways possible. I grew up in Ithaca, New York, a town that is an hour closer to the First Niagara Center than it is to Madison Square Garden. And I grew up with a healthy appreciation for buffalo wings. This sauce won’t take you back to the Anchor Bar, but you could just look up that recipe on the Internet if that’s what you really want. Unless, of course, you’re reading this book in some postapocalyptic future, in which case you are going to have a very screwed-up idea of food history if this is your only cookbook.
* It’s a Korean fermented chili and soy bean paste that tastes like miso that can’t be bothered to give a fuck. That’s a good thing.
Soft-Boiled Fried Eggs
Make these all of the time. They’re delicious, your friends will be impressed, and more importantly, if you bring someone home after a date and fry up some of these, you will not necessarily get laid, but if getting laid was already in the cards, and you and the person you might have sex with are hungry, then this will make sure that everybody has a good amount of fat, protein, and salt to really feel good about the situation.
4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
1 ½ garlic cloves, roughly chopped
1 ½ fresh long red chiles, such as cayenne peppers or red finger chiles, stems removed, chopped
1 red bell pepper, stems and seeds removed, finely chopped
½ tablespoon gochujang*
½ tablespoon honey
½ cup white vinegar
A few drops of sesame oil
1 teaspoon kosher salt
2 large cucumbers, sliced into ¼-inch chips
1 garlic clove, minced
1 1-inch piece of ginger, peeled and sliced against the grain, then minced
1 medium shallot, finely chopped
A few drops of sesame oil
1 tablespoon sugar
2 teaspoons red chile flakes (this is a pretty spicy recipe, so if you’re not into it, maybe just do 1 teaspoon, but keep in mind it is just a small component of a sandwich, so don’t take the chiles out entirely or I will know)
1 cup white vinegar
2 whole scallions, thinly sliced
½ tablespoon kosher salt
Vegetable oil, for frying
3 large egg whites
½ cup cornstarch
1 cup panko bread crumbs
How to Make It
In a small saucepan, heat the General Ruffner’s sauce over low heat until warm. When the eggs are fried and drained, put them in a mixing bowl with the sauce and gently stir to coat them without breaking them.
In a medium saucepan, melt 2 chunks of the butter over low heat. Once it is completely melted, increase the heat to medium, add the garlic, and sweat it while stirring for 2 minutes, or until it just begins to brown. Add the chiles and bell peppers and continue to cook until everything is super soft and melty, but the peppers aren’t caramelized, about 10 minutes.
Stir together the garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions, and salt until thoroughly mixed. This marinade can be used to pickle just about anything. Just soak whatever you’d like in the brine for at least an hour before using, and save it in the brine, refrigerated, for up to a couple of weeks.
Fill a large stockpot halfway with water and bring it to a boil over high heat. Set a timer for 7 minutes, but don’t start it yet. When the water is boiling, very gently add the eggs, being careful not to drop them too hard or they will crack and they won’t look as awesome, though they’ll be just as delicious. Start the timer! When the timer goes off, cool the eggs in a bowl with some ice water.
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