Fluffy eggs, thick brioche buns and fresh orange juice might just be your next breakfast obsession.
A week before its much-anticipated opening, a famed egg-obsessed joint from Los Angeles scrambled up a preview of its signature dishes like the classic egg-filled Fairfax and wagyu-steak Gaucho sandwiches – and despite being a restaurant that puts all its innovation into one eggy basket, it works. The never-ending flow of yolk did peak my cholesterol levels for the next two weeks, however.
The 92-seat space at the corner front of Scotts Square opens Thursday with plenty of sunlight glaring in through large window panes. The interior is filled with both low and high tables and an open kitchen where a line of chefs whisks furiously away.
Choose from six signature sandwiches served on warm brioche buns. Their must-try Fairfax (S$12) combines fluffy scrambled eggs topped with caramelized onions, cheddar cheese and drizzled with sriracha mayonnaise. Be sure to have napkins ready as the buns could not hold all the eggs spewing out once bitten.
If bright yellow yolk is not enough for you, the Bacon, Egg & Cheese (S$12); made with Applewood smoked bacon, medium egg, cheddar cheese and chipotle ketchup; may satisfy you more.
Other creations include the Gaucho (S$23), which is made with slices of seared wagyu steak, medium egg, chimichurri, red onions and arugula. The tri-tip cut is cooked slowly in a sous vide water bath then seared.
Options to stack more fat in the form of bacon, avocado, and beef patties are available.
Then there’s the Slut (S$11), a jar of potato puree and coddled egg served with slices of baguette toast for dipping. It’s the LA version of Singapore’s traditional coddled egg breakfast. But instead of Kaya toast and coffee, it comes with crispy baguette and orange juice.
Savory sides include Truffle Hash Browns (S$4.50) seasoned with truffle rosemary salt and duck fat, and a Side Salad (S$6) made with arugula, manchego Spanish cheese and dressed with red wine vinaigrette. Sweets are a Buttermilk Biscuit (S$6) served with honey butter or Salted Chocolate Chip Cookie (S$3.50).
All eggs are produced by hens not kept in battery cages. The secret to their soft scrambles includes whisking the eggs onto a cold pan, mixing in cold butter and taking them off heat before they fully cook.
This is Eggslut’s first Southeast Asia location, adding to outlets in cities like Las Vegas, London, Seoul, Tokyo, and Kuwait City.
#01-12, Scotts Square, 6 Scotts Road
Open 8am to 10pm daily
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