Vietnamese Fried Egg Baguette (Bánh Mì Trứng)

Instructions

1. 1

   Wash the cucumber, cilantro, scallions, and red chili. Slice the cucumber into thin 5 cm long matchsticks. Thinly slice the scallions and red chili. Slice the mini baguettes lengthwise along one side, leaving them attached at the back like a book. Preheat your oven to 180°C (or set a toaster/pan ready).

2. 2

   Crack 4 eggs into a medium mixing bowl. Add the chopped scallions and a pinch of salt (about 1/4 teaspoon). Whisk vigorously with a fork or balloon whisk for 30 seconds until the yolks and whites are completely blended and light bubbles form on top. Set the egg mixture near your stove.

3. 3

   Place a nonstick skillet over medium heat and melt half of the butter (10 g). Once foaming, pour half of the egg mixture into the pan. Tilt the pan to spread it evenly. Cook for 1 to 2 minutes until the bottom sets. Gently fold the edges into a flat square using a spatula, turn off heat, and transfer to a plate.

4. 4

   Return the skillet to medium heat and melt the remaining 10 g of butter. Pour in the second half of the egg mixture. Cook for 1 to 2 minutes until the underside is soft yellow and set. Fold the omelet into a flat square with your spatula, then remove it to the plate with the first omelet.

5. 5

   Place the opened mini baguettes cut-side down on an oven tray and bake at 180°C for 3 to 4 minutes. Alternatively, place them cut-side down in a dry skillet over medium heat for 2 minutes. The outside crust should feel noticeably crisp and warm, while the soft crumb inside stays tender.

6. 6

   Open each crispy baguette wide. Place one warm folded scallion omelet inside each bread. Layer the cucumber sticks, fresh cilantro sprigs, and red chili slices evenly on top of the eggs. Drizzle 7.5 ml (about 1.5 teaspoons) of soy sauce into each baguette and serve hot immediately.

Serve with

Drink

Spanish Iced Chamomile and Citrus Tea

Spanish · 25 min