TT CHI | Fried Eggs With Thai Long Pepper and Hot Sauce

To learn more about this recipe, see our related story, Fridge Files, in our Chicago edition. 

Recipe adapted from Andrew Brochu, formerly of Graham Elliot, Chicago

Fried Eggs With Thai Long Pepper And Hot Sauce
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Fried eggs with Thai long pepper and hot sauce. 
Servings
1
serving
Ingredients
  • 1½ tablespoons unsalted butter
  • 2 large eggs
  • 1 Thai long peppercorn
  • Flaky sea salt
  • Hot sauce (preferably Crystal)
Directions
  1. In a small heat-safe bowl, microwave the butter until melted. Set aside to allow the milk solids to settle to the bottom, then pour off and reserve the clarified butter at the surface (taking care to leave the milk solids behind).
  2. In a cast-iron skillet set over high heat, add the clarified butter. Once hot, crack the eggs into the pan and fry until the whites are set, 3 to 4 minutes. Use a spatula to flip the eggs over, cook for 2 to 3 seconds, and turn out onto a plate.
  3. Use a Microplane grater or a nutmeg grater to grate the peppercorn over the eggs. Season with salt and hot sauce and serve.
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