Drunken Squirrl Eggs

Backstory:
Sometimes drunk cooking leads to tasty results. On May 15th, 2021 I sponsored an episode of the podcast Bottom Of The Barrel. In celebration of the launch of my YouTube channel and sponsoring that episode, I had quite a few Botanist Gins on the rocks. As is usually the case, happy drunk time leads to late-night cravings. My drunk cooking sessions usually end up with all kinds of random ingredients thrown together. In this case, I kinda smashed together some Indian flavors with toasted whole coriander and cumin and some Asian flavors with fish sauce, mirin, rice vinegar, and sesame oil. The recipe reads like a bit of a monstrosity but trust me and give this a try. It was so good in my inebriated state that I had to remake it in the morning to check and be sure that I hadn't overhyped it. The eggs are intensely savory with a hint of sweetness from the mirin and a soft but fully cooked texture from the addition of all the liquids. As you chew you will get crunchy texture and bursts of toasted seed flavors from the fried coriander and cumin.

Recipe Video

Ingredients:

• 3 large eggs

• 1 tbsp frying oil of choice

• 1/2 tsp coriander seed

• 1/2 tsp cumin seed

• 1 tbsp unsalted butter

• 1/2 tsp fish sauce

• 1 tsp rice vinegar

• 1 tsp mirin

• 1/2 tsp Worcestershire sauce (couple dashes)

• 1/2 tsp sesame oil

• 1/8 tsp garlic powder (couple shakes)

• 1/8 tsp onion powder (couple shakes)

• black pepper, fresh cracked, to taste

• salt, to taste

Optional:

• 2 tbsp creme fraiche/sour cream/yogurt

• thinly sliced scallions/green onions or chives

Method:

1. In a medium bowl crack 3 eggs. Add fish sauce, vinegar, mirin, Worcestershire sauce, sesame oil, garlic powder, onion powder, salt, and pepper. Be careful with the added salt here as fish sauce is fairly salty already.

2. Whisk eggs until no streaks of white remain and all seasonings are well incorporated.

3. Heat a medium non-stick saute pan over medium heat. Add your oil.

4. Once the oil is hot and shimmering add the coriander seed and cumin seed.

5. Fry until beginning to brown. Add butter.

6. Continue to cook until the desired level of roasty toasty smells has been achieved.

7. Drop in the eggs and immediately begin moving the eggs constantly with a silicone spatula to create curds.

8. Cook until desired firmness has been reached. The eggs will look way too watery initially but don't panic just cook on medium until enough liquid has cooked out to make you happy.

9. Remove from heat and serve.

Optional:

1. Top with creme fraiche/sour cream/yogurt and thinly sliced scallions/chives.