1 C GENERAL CLARK L. RUFFNER ****’S SAUCE
4 SOFT-BOILED FRIED EGGS
4 hamburger buns
1/2 C CUCUMBER MUCHIM, drained
1/4 C crumbled blue cheese
GENERAL CLARK L. RUFFNER ****’S SAUCE
4 T (1/2 stick) unsalted butter, cut into 4 pieces
11/2 garlic cloves, roughly chopped
11/2 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
1/2 T gochujang
1/2 T honey
1/2 C white vinegar
+ a few drops of sesame oil
1 t kosher salt
SOFT-BOILED FRIED EGGS
8 eggs
+ vegetable oil, for frying
3 large egg whites
1/2 C cornstarch
1 C panko bread crumbs
+ Kosher salt
CUCUMBER MUCHIM
2 large cucumbers, sliced into 1/4" 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 T sugar
2 t red chili 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 C white vinegar
2 whole scallions, thinly sliced
1/2 T kosher salt
GENERAL CLARK L. RUFFNER ****’S SAUCE
4 T (1/2 stick) unsalted butter, cut into 4 pieces
11/2 garlic cloves, roughly chopped
11/2 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
1/2 T gochujang
1/2 T honey
1/2 C white vinegar
+ a few drops of sesame oil
1 t kosher salt
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.
Pour the stew into a blender, add the gochujang, honey, vinegar, sesame oil, and salt, and puree until smooth.
If you’re going to use the sauce now, return it to the pot and add the rest of the butter over low heat, a piece at a time, stirring until it’s completely melted and incorporated. If you’re not going to use it now, cool the sauce as is, and reheat and add the butter when you are ready to use it.
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.
In a large saucepan, heat 3 inches of the oil over medium heat to 400°F on a candy/frying thermometer. (If you don’t have one of those, get one. Or look and see if the oil looks really weirdly wavy and a bread crumb sizzles instantly when you drop it in. Frying things at home is like living at McDonald’s! Childhood you is winning!!)
Once the eggs are cooled, peel them, but be gentle because they’re only soft-boiled and pretty delicate. We made 8 eggs so that you would end up with 6 or so nice ones, so it’s not the end of the world if you break a couple. Let the eggs hang out and dry off on paper towels.
In a small mixing bowl, combine the egg whites and cornstarch and whisk until the cornstarch is fully dissolved and the mixture is smooth.
Dip an egg in the cornstarch/egg-white mixture and let the excess drain off. Gently toss it in the panko and then put it on a plate while you repeat the process with the rest of the eggs.
When the oil is ready, turn the heat up to medium-high and fry the eggs in two batches, flipping occasionally, until golden brown, about 2 minutes.
Drain on paper towels and immediately season well with salt.
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.
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.
Open the hamburger buns and put some muchim on the bottoms. On a cutting board, quickly cut the eggs in half lengthwise and place them on top of the muchim. Make sure that as soon as you cut them completely in half, you turn them up so that the yolks don’t run everywhere.
This is going to be messy but completely worth it. Top the sandwiches with a little blue cheese and the tops of the buns, and attack.
4 SOFT-BOILED FRIED EGGS
4 hamburger buns
1/2 C CUCUMBER MUCHIM, drained
1/4 C crumbled blue cheese
GENERAL CLARK L. RUFFNER ****’S SAUCE
4 T (1/2 stick) unsalted butter, cut into 4 pieces
11/2 garlic cloves, roughly chopped
11/2 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
1/2 T gochujang
1/2 T honey
1/2 C white vinegar
+ a few drops of sesame oil
1 t kosher salt
SOFT-BOILED FRIED EGGS
8 eggs
+ vegetable oil, for frying
3 large egg whites
1/2 C cornstarch
1 C panko bread crumbs
+ Kosher salt
CUCUMBER MUCHIM
2 large cucumbers, sliced into 1/4" 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 T sugar
2 t red chili 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 C white vinegar
2 whole scallions, thinly sliced
1/2 T kosher salt
GENERAL CLARK L. RUFFNER ****’S SAUCE
4 T (1/2 stick) unsalted butter, cut into 4 pieces
11/2 garlic cloves, roughly chopped
11/2 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
1/2 T gochujang
1/2 T honey
1/2 C white vinegar
+ a few drops of sesame oil
1 t kosher salt
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.
Pour the stew into a blender, add the gochujang, honey, vinegar, sesame oil, and salt, and puree until smooth.
If you’re going to use the sauce now, return it to the pot and add the rest of the butter over low heat, a piece at a time, stirring until it’s completely melted and incorporated. If you’re not going to use it now, cool the sauce as is, and reheat and add the butter when you are ready to use it.
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.
In a large saucepan, heat 3 inches of the oil over medium heat to 400°F on a candy/frying thermometer. (If you don’t have one of those, get one. Or look and see if the oil looks really weirdly wavy and a bread crumb sizzles instantly when you drop it in. Frying things at home is like living at McDonald’s! Childhood you is winning!!)
Once the eggs are cooled, peel them, but be gentle because they’re only soft-boiled and pretty delicate. We made 8 eggs so that you would end up with 6 or so nice ones, so it’s not the end of the world if you break a couple. Let the eggs hang out and dry off on paper towels.
In a small mixing bowl, combine the egg whites and cornstarch and whisk until the cornstarch is fully dissolved and the mixture is smooth.
Dip an egg in the cornstarch/egg-white mixture and let the excess drain off. Gently toss it in the panko and then put it on a plate while you repeat the process with the rest of the eggs.
When the oil is ready, turn the heat up to medium-high and fry the eggs in two batches, flipping occasionally, until golden brown, about 2 minutes.
Drain on paper towels and immediately season well with salt.
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.
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.
Open the hamburger buns and put some muchim on the bottoms. On a cutting board, quickly cut the eggs in half lengthwise and place them on top of the muchim. Make sure that as soon as you cut them completely in half, you turn them up so that the yolks don’t run everywhere.
This is going to be messy but completely worth it. Top the sandwiches with a little blue cheese and the tops of the buns, and attack.
From lucky peach
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