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How to Make Eggslut's Signature Dish 'the Slut'

The following is reprinted with permission from The Grand Central Market Cookbook by Adele Yellin and Kevin West, a forthcoming book on the historic food hall published by Clarkson Potter, an imprint of Penguin Random House, LLC. 

 

Eggslut’s menu is small but mighty, revolving mostly around breakfast sandwiches on brioche buns. But the signature dish just might be the soft coddled egg with potato puree, aka 'the Slut.' It arrives in a mason jar, and the pro move is to stir the egg and potatoes together. Scoop them out with a crunchy toasted baguette, which basically acts as an edible spork. The Slut became an instant Market classic, further testament to the incredible edible egg.

Eggslut's the Slut | Peter Alfred Hess/Flickr
Eggslut's the Slut | Peter Alfred Hess/Flickr

 

Learn more about Eggslut owner Alvin Cailan and other daring Filipino chefs changing L.A. culinary landscape

The Slut
(Coddled Eggs with Potato Puree)

Serves 4

INGREDIENTS

1/4 cup fine sea salt, plus more for garnish
1 pound russet potatoes, peeled and cut into ¾-inch dice
10½ tablespoons unsalted butter, softened
Kosher salt
4 large eggs
2 tablespoons thinly sliced fresh chives
8 ¼-inch-thick slices baguette, cut on a diagonal, toasted

Note: This recipe requires 4 half-pint mason jars with sealable lids.

Grand Central Market cookbook | Courtesy of Grand Central Market

INSTRUCTIONS

1. In a large stockpot, bring 7 quarts water to a rolling boil over high heat. Stir in the sea salt. Add the diced potatoes, and cook until fork-tender, 15 to 20 minutes. Turn off the heat, and remove the potatoes with a slotted spoon, reserving the water in the pot. Run the potatoes through a food mill or ricer until smooth. Stir in the butter. Add kosher salt to taste.

2. Transfer the potato puree to a piping bag (or zip-top plastic bag with the corner snipped off) and divide it evenly among 4 half-pint mason jars, filling each about one-third of the way. Crack an egg into each jar on top of the puree, and seal the lids. Return the water on the stove to a simmer over medium-high heat. Place the jars in the simmering water and cook for 15 minutes, or until the egg whites are set. Remove the jars from the water, and take off the lids. Garnish each with a sprinkle of chives and sea salt. Serve with the toasted baguette alongside for scooping.

Top Image: Eggslut's the Slut | Reprinted from The Grand Central Market Cookbook. Copyright (c) 2017 Grand Central Market. Photographs copyright (c) 2017 by Johnny Autry. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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