Origami Egg Sandwiches | Kenji's Cooking Show

[@christiangrab4278]

The og late night vid of this egg sandwich is what made me watch more of your vids and buy your cookbooks. I still make this semi regularly cuz it's quick and delicious.

[@walkerrobinson2808]

@@christiangrab4278 literally same story. I proceeded to make this sandwich for breakfast everyday for 2 years in college. I attribute a lot of my progress in cooking to this sandwich lol

[@mowkikowski]

After the club, go to Pueblo's for some sloppers. They'd say, "No sloppers," but they can't stop you from ordering a cheeseburger and a side of green chili. Before you knew it, we were dumping that chili on those cheeseburgers. The waiters were coming to try and snatch 'em up. We had to eat as fast as we could. Oh, I miss those nights.

[@bloker86]

I'm worried the dog thinks people can't change

[@Rob9]

@@bloker86 oh that egg would slick back REAL nice

[@DrumlineArchives]

Let him hold the boy

[@garrisoncase2290]

I love watching Kenji's brain slowly get accustomed to the fact that cracking eggs on the lip of the bowl is more consistent. I watched that video a couple weeks back and have been stopping myself halfway through cracking an egg on the cutting board to use the dish instead. Thank you for your scientific approach to cooking, sometimes the excitement of trying out an experiment with my meal is just what I need to get into the kitchen and make some great food instead of sitting around and ordering dinner for the night.

[@yaners]

as someone who was taught to crack eggs on the side of the bowl, this progression makes me happy, everything else he does in the kitchen is far more-efficient than what I do lol

[@Tvaikah]

The whole thing about not using an edge is 'You'll get shell in the egg.' but that has never happened to me unless I crack on a flat surface.

[@GyroCannon]

@@Tvaikah Same here! Cracking on an edge makes a clean single break that lets you open up the egg... cracking it against a flat surface makes a giant dent with lots of shattered bits. The difference is so massive and I'm glad that someone with a platform like Kenji is speaking against the blind gospel of flat surface egg cracking!

[@SideshowCris]

That OG late night vid is what introduced you to me. It was absolutely mesmerizing and I was like, "I gotta follow this guy immediately." In so many ways this sandwich started my journey back to cooking for myself.

[@matthewpierce5201]

I started making egg sandwiches when I saw your first video. I’ve been making variations on them since. Now I’ve taught my 10 year old daughter to make them and she does it on her own for a weekend breakfast. Thanks for all the inspiration!!

[@punchpineapple]

"I've seen it enough on the internet to feel like I've been there." So relateable, Kenji. ❤

[@farhanfriedman9972]

I will never think of the Pueblo Slopper the same way. Thanks, Kenji!

[@tecboyno13]

Hi Kenji, longtime subscriber here. Im a sucker for your recipes and videos, but i want to say, i really miss your "late night cooking" series, those were by far my favorites! no talking, no camera angles, just you cooking a quick, fire dish. I wish you would do them again :) Greetings from Switzerland✌

[@TwoBaze]

i remember the drunk cooking videos. Literally when i started watching you.

[@NorEaster_Cyclone]

they were the best... RIP

[@licensedprofessional4742]

Make Drunk Cooking 🍳🔪 Videos Great Again! 😂

[@MikeMannZ]

@@licensedprofessional4742 YES YES WE Want Drunk Kenji

[@leonfranks2158]

Did that guy die?​@@NorEaster_Cyclone

[@NorEaster_Cyclone]

@@leonfranks2158 yes

[@PattiWinker]

Fun! What a cool system! 😎 Also, in my experience, salting the eggs and letting them sit for a few minutes before scrambling absolutely makes the eggs more tender. I got that trick from you, and you are correct! 👍

[@grambottle033]

I've been making this for years since the original video you posted. My aunt and I just called them "egg flip sandwiches". A family favorite... thank you, Kenji!

[@ThomasPerezGhost]

Egg-flip sandwich.... Seattle-slopper. It has many names.

[@TrippingFighter]

Before the delivery age, Anda Toast was a lifesaver for any late-night drinker. You can find them on any busy highway in metropolitan cities. Funny how you were doing the same routine a million miles away. Love the videos btw!

[@etherdog]

Kenji, your occasional mention of quitting drinking is heartening. It is a net positive to mention such things, both for oneself and for your audience. I quit drinking at the start of June after a trip to Seattle. No real impetus, just tired of drinking 6 beers each night and being 7 kg overweight. Getting covid on the flight home (my wife and I were the only one masked) gave me a week's head start.

[@TamarLitvot]

Agree. It's good for people dealing with addiction of any kind.

[@jj3665]

He also mentioned that he was about to head into therapy in another recent video. We love destigmatizing things!

[@randleski]

I've been watching Sandwiches of History too much, and was waiting for you to plus it up and rate it.

[@joshuaritter1880]

Time to give this one, a-gooo

[@EkimGram]

Would love to see a Kenji & Barry collab video. Busting sandwich myths or something like that.

[@dirtyketchup]

Ever since that late night video back in 2020, I've been enjoying one of these bad boys at least once a month. My lessons/suggestions from doing it: (1) Place the bread into the pan directly onto the wet egg slightly after it starts to set (no meat or cheese yet). The bread will hold onto the egg better. (2) Once you've flipped the eggs with the bread, THEN place the meat and cheese onto their marks before folding over the egg flaps. The folded egg will help to melt the cheese much better (and better contain it during melting). (3) I've made a lot of these with bacon (or even prosciutto), and then just leave the fat in the pan for the eggs, but still by far my favorite flavor is chopped up ham that I first fry up in the pan, and then remove (leaving fat). I add the ham back in with the cheese when I fold in the flaps and then combine the sandwich halves. (4) One last tip, I really like it when the 2 sandwich halves sit in the pan bread-side-down for an extra minute, before finally completing the last fold. It gives them a nice warmth and toasty goodness. If you really wanted to be extra, you could crank up the heat after folding in the egg flaps, and sneak a little butter under each piece of bread.

[@JCBaggee]

Oh man, so cool to see an actual recipe for this one. I've been making it for years based off the first video you posted. I do media journalism, and the mornings I wake up and have to write about a new episode of a show that dropped or a new game that released, making one of these for breakfast to get me going in the mornings became something of a routine.

[@marypoor9574]

Coloradoan here... re the "slopper" - pretty much all of us think it sounds the same as you! Lol - you're the best Kenji - thanks for the great content.

[@Chiefmasamune]

Those late-night snack videos were what got me watching Kenji! Grilled cheese with chorizo was the first one that came my way, I'm pretty sure.

[@Rainokoe321]

I remember you doing this with your late night egg sandwich video and I've done this technique a lot now. Such a good use of one pan!

[@dcdebraj]

Shoutout for the street food vendors from my city Calcutta (now called Kolkata) which Kenji refers to. These Egg toast or Dim Paurooti (Dim is Egg and Paurooti is Bread) are generally made best by street cart vendors for early morning breakfast. They add a bit of green chilly chopped which can put a bit of zing and you generally wash it down with a cup of hot Cha or Tea. Thanks kenji for showcasing Calcutta street food, you should visit soon. It’s a great food city.

[@morank3]

Hahaha the "I am Kenjough" apron is amazing 🤣

[@Kariforunia_Jin]

I don't get it...

[@caradhras7]

@@Kariforunia_Jin It's a play on the merch from the Barbie movie, "I am Ken-ough" (I am enough).

[@SZvenM]

@@Kariforunia_Jin I think it's just the name "Kenji" and the word "Enough" smushed together

[@MatthiasKrumm]

Yes, man, I want one!!! 😂

[@MultiJam1993]

Not sure why I got notification of this random cooking video but I'm glad i did. Now I know what to make the morning after my work christmas party.

[@80storms]

here I am snort-laughing at "pueblo slopper" but tbh, you're my favorite yt channel

[@bd80247]

When I lived in India, we had a vendor near me that made something very similar. He called them omelette sandwiches or sandwich omelettes. Can’t remember which but they were delicious.

[@MartinRosendahl]

I'm addicted to your channel and the Serious Eats site. My wife is addicted to my cooking (which is a function of my time spent watching your videos and browsing Serious Eats.) Thank you so much for all you do. The folds on that sandwich blew my mind. I'm just thinking of how I can integrate my homemade mayo into this...

[@Twayver]

When you said slopper the only thing i thought of is sloppy steaks at truffoni’s

[@joseygirl]

That flip-fold-fold-fold maneuver is like watching a magic trick!

[@elmerglue21]

I'm glad you got some inspiration from the indian street vendors on social media, most of the time they pop up on my feed it's accompanied by a lot of racism in the comments and they're only posted to be ridiculed

[@thatdudebro]

i don't think it's racism pointing out how unhygienic they can be, (the videos) if that's what you mean. some of them are absolutely wild. (cutting chicken with toenails etc)

[@elmerglue21]

@@thatdudebro hahahaha alright I didn't mean cutting chicken with toenails, hahaha. I wouldn't be surprised if a lot of those are made up just because they know it'll go viral (like the guy that caught fish with mentos and coke a while back). But a lot of videos that do seem to just be street food and have people using food with bare hands I always see racism. And you can call out hygiene stuff without going into racism as well but that's also maybe just instagram which seems to be as racist as possible these days

[@thatdudebro]

@@elmerglue21 yeah it can get a little toxic. i see a lot of Pakistanis being super racist to india a lot. they need to chill. also i agree with that last sentiment. sometimes top comments are painful to see. racism, transphobia, homophobia and bullying seem to be trending these days. it's pretty lame.

[@altokia2724]

@thatdudebro part of it is that they only post ones they know will get views, while the vast majority aren't gonna go viral, so it just ends up being misrepresented.

[@TamarLitvot]

@@thatdudebro Yep, and certainly contributed to the election results. I've even seen some of it (particularly transphobia) on some liberal sites.

[@JosephBayot]

Great video as always, but I just wanted to recognize how lovely that flower arrangement is behind you!

[@benket]

What a beautiful sandwich and awesome flip!

[@kaiju_k5042]

There's something so comforting and yummy about breakfast sandwiches, thank you for another recipe!

[@Tehnbar]

I'm here for this egg-cellent series.

[@heyambrosia]

as soon as you said slopper I knew what was coming next. My favorite Pueblo, CO dish!

[@christopherarrowsmith7540]

The boat-studio is looking great and the quality of the video is so much better.

[@CSUSam]

I made so many of these in the early pandemic years after your first video of them; I'm going to get back in the habit now!

[@Teshyb21]

This is what my family used to make and call French toast growing up. Going out and getting French toast for the first time at a restaurant was shocking lol

[@garyjohn1956]

I love the look of this and I’ll be doing it for sure. I must add, I love Kenji’s work and have “Food Lab.” one of my favorite food related books. But I had to stop watching his KZbin because wearing the camera while filming was impossible for me to watch. With this style, I’m back. Thank you.

[@patriciacrane548]

You and the sandwich both look absolutely amazing Kenji!

[@jaredtaylor5374]

I've been making these for years and they're always a hit with the family! Also a great way to use up eggs (we go through 3x per person!). I've never tried it with English muffins though.. An interesting idea!

[@Mrmjc1423]

Great method. Long Island Bodegas and Delis have been making egg sandwiches like this for decades

[@alexk2454]

Kenji is one of my favorite people on the planet

[@cheshirecat7132]

Yummy! I see Kenji cooking eggs, I click. Perfect!

[@jj3665]

The nails are always on point, but they're absolutely perfect for this video 💅

[@phelanii4444]

Salting the eggs first is how I learned making scrambled eggs from my dad. His eggs always turn out perfectly and he basically makes them how you showed here, just instead of the sandwich components on top he gives em a quick little fold so the raw egg bits on top get some heat, then immediately pulls em off the heat and we eat em straight out of the pan, scooping em up with fresh bread (or whatever's left over from it at the end of the day 😅) It's our favourite "it's late and we don't wanna bother grandma with kitchen noise" dinner and that's the main thing I miss now that I've moved out on my own.

[@mytubebetty]

Awesome, as always! Love the flashback and upgrade to your old recipe

[@KyleHead]

I came for the egg sandwich, but now I need to try a Slopper some day. I’ve been watching your videos since the silent night cooking during Covid times and have always appreciated the random facts and topics (we call them ADHD facts in our family).

[@phothar93]

That og late night vid was instant subscribe and never looked back

[@acuddlyheadcrab]

aww thats super cute that your vids we remember from back then were just from your karaoke excursions

[@kanoy2457]

I am surprised to hear my hometown Kolkata's name from Kenji's cooking video 😇

[@anmorris]

Love the Apizza Schools T-shirt peaking out!

[@k-8397]

That's a real slopper

[@KyleHead]

Posting a second time, because I just made one of these. All I had was regular bread and some leftover breakfast sausage but it turned out incredible.

[@neilmunro6683]

Thank-you from Inverness Scottish Highlands..Nr Lochness..Hellen Rennie introduced me to your work...I have a physical and a digital copy of your work.. Food Lab.. Outstanding!! what master piece.. Kindness your way.. Your camera presence is so refreshing and grounded not aggressive and angry like a lot of chefs.. We need more mentors for sure.. Thank-you..

[@TV9Newsguy]

We started making these during the pandemic. I save the cheese for after the flip to glue all of the egg folds together.

[@Pridetoons]

It's like one of those Korean Egg sandwiches except with English Muffins. It looks delicious!

[@jordanmurphy5383]

Went to Colorado for the first time last month and actually had a slopper in a mining town past Vail! Think I had green chili every day I was out there lol. Very cool sandwich preparation technique btw. Never would've thought to have put the english muffin in with the omelette.

[@PersonaRandomNumbers]

The moral I take from this: Life may take you in unexpected directions, but egg sandwiches are constant.

[@StevenLeibowitz]

Great egg sammie! We miss you in Boston.

[@SM-vq4bq]

Thanks Kenji. I got some frozen breakfast sandwiches (sausage and cheese) so I'm gonna be trying this tonight.

[@bigjoemann]

I just asked my wife if she was down for a Pueblo Slopper tonight.

[@Ibogaman]

Love your apron brother

[@deanc8458]

Kenji in his egg era and honestly same

[@10tothe10088]

Loved the late night vids, but also really enjoyed this! There will always be a place for enjoying unhealthy late-night vibes-based recipes on this scientific channel though 😂

[@gilgameshmcballin]

I would absolutely eat this as a slopper covered in chili verde

[@dubthis10]

Whoa Kenji! I’m intrigued, when and why did you begin to end your videos with keep watching cut to black for a moment? I like it. Felt like a nice break.

[@relentless3735]

What are/were your favorite songs to sing karaoke to Kenji? 🎙

[@schlagsaite1378]

Hey Kenji, have you recently turned on some autotranslate. Here in Germany the videotitle says "Origami-Eiersandwiches mit Titeln" wich translates back to "Origami egg sandwiches with titles". I'm loving your content.

[@FishareFriendsNotFood972]

This looks so delicious I'm going to go out and get the ingredients and make it, thanks!

[@aesculetum]

Very good analogy between American cheese and sausage.

[@jenna_tools]

You can actually get a slopper at most restaurants in Pueblo, CO. Usually in the alleyway behind the restaurant, but still

[@TeresaHata]

Korean street sandwiches with cabbage are like that. Really great. Also sushi with 4 ingredients on a big nori sheet. All great vehicles for yummy tastes!😊

[@kaiju_k5042]

Those Korean sandwiches have sugar too right? I saw it in one video and was semi concerned but also very curious haha.

[@giorgioortiz]

Shocked to hear Kenji mention Pueblo. I grew up nearby. Such a random place to for him to know.

[@Stan_sprinkle]

lol. I have the exact same burner and Misen pan and I used it all the time to sear steak on my patio

[@kt78667]

I made these breakfast sandwiches all the time in 2021! They were so good. I need to make them again lol

[@armadillerff]

6:20 JKLA alway keeping it real and honest. Also the dad jokes :)

[@davidcallan7844]

Peameal bacon is Canadian bacon that is just processed ham. Just a note from🇨🇦😎🤘

[@enellive]

feel like the audio is mixed very quiet, is that just me?

[@THE-X-Force]

What?

[@yoshiki7757]

6:20 my mouth was full of beverage at this moment, my screen needed a cleaning anyways

[@Deppenradar]

I did like the pov videos. This ones are like the ones that are made by 1000 others.

[@LarryMatter]

I loved going to the Swinging Door. Mostly for Boddingtons on tap, but I also loved their fish and chips - very unique way of breading fish. Can you create a recipe like that?

[@Cholosmom]

Is the pan you are using a Misen? I have a 10" misen & love it. I use it for almost everything.

[@Sanderopop]

Yes Kenji I am very familar with a slopper thank you for bringing it up

[@OneWorldLikeItOrNot]

Speaking of Indian street vendors would be good to see you make Pav Bhaji.

[@kristensudz]

We only make "Kenji eggs" in my family now. Salt before cooking forever!

[@TinoDeBiaso]

The Pueblo Slopper🤣

[@thedjdominator]

youre a real inspiration! strive to be like you :)

[@davidsixtwo]

This would be really good with green chile

[@danielpirone8028]

Looks like the Muffins are from Temple on Jackson - they are FANTASTIC!

[@1TieDye1]

looking lean and healthy Kenji! sloppers are great! I didn't know that's what they were called though lol

[@Arundidoo]

Damn, Kenjis looking fit af compared to his vids 2 years ago; congrats 💪

[@civilbeard]

Man those old drunk cooking videos were great!

[@msalty2823]

There is so much to digest or unpack in this video. 1st big Karaoke fan? That would be fun to see. Pueblo Slopper is very funny, finally how did you fold it to end up with the muffins on the exterior? lol

[@johnaaisa5179]

Hey Kenji! I miss your POV late night meals videos I hope you make one soon

[@philbrooksjazz]

Thanks for the great video! I'm curious - how much salt do you add in the 2 eggs?

[@bingaman]

Gonna make this once I’m done with my McMuffins from the last video. I will probably flip it on a plate (another trick learned from some other of your videos)

[@toli7176]

made something similar before, its def a good way to start the morning :D

[@JohnDoe-xo2yf]

I finally got my hands on some sodium citrate and started making my own american cheese with quality cheese, as here in Europe the sliced prepacked ones are rare and/or crappy quality.

[@mindwolf80]

I love seeing your senior dog asking for food. I’m laying on the couch next to mine. We woke up in the middle of the night to him having a seizure and a trip to the emergency vet. Please give your dogs extra love today as we work through whatever is wrong with ours.

[@r2y1an]

Did you get that spoon rest at a local farmers market? I got one in red at a Port Angeles farmers market a while back!

[@ivanhannel]

Love your way.