Alvin-Cailan-Eggslut-LA

Eggslut – LA – USA

Early morning Downtown LA had a very different vibe than I had imagined.  I expected to be driving into a metropolis of ant like activity, buzzed by a city as it wakes up, but it was very quiet. The buildings were unremarkable concrete blocks, not lot of romance, design or style. It felt sort of grey, monotone and ghostlike. More like a  city of practicality. 

 

 

We arrived ready for our breakfast but nothing was open. We had planned to arrive early to try eggslut because we had read that the cue of foodies could regularly be seen curling around the block eager to get the most popular eggs in town. Well it looks like we have definitely beaten the rush!

 

Eggslut-Bacon Egg and Cheese-Los Angeles
Eggslut - Bacon, Egg & Cheese - hardwood smoked bacon, cage-free over medium egg, cheddar cheese and chipotle ketchup in a warm brioche bun.

 

In 2011 Filipino chef Alvin Cailan founded eggslut, cooking his sensational treats out of a food truck. His passion for eggs inspiring a menu of everything eggs and eggs all day! Now several eggsluts can be found including here at LA’s Grand Central Market.

 

 

A few other folks are now starting to arrive, joining us to stare at the big roller doors waiting for them to open. Finally it is time, up they go and before us materialises  a small open kitchen surrounded by a counter and bar stools. We stare wide eyed at the menu for a moment before joining the cue at the register where a young lady is taking the orders.  

 

We ask her what is the best dish. Well the “Slut” has to be a no brainer whatever it is and we go with the recommendation of the “Fairfax” as our second choice and coffee of course.

 

We move round and grab a stool at the bar to wait. I am mesmerised by the operation. There are separate stations in a very organised production line. There is an egg guy making single pans of eggs to order, portion after portion cooked laid on a tray and passed down the line. The bacon dude doing the same on a plancha grill. The sandwich station girl at the end of the line is taking these key components and building sandwiches.

 

Very quickly the bar stools are full and people are beginning to order their food to go. The cue waiting to order is also growing. We did very well getting here super early.

 

Oohh here comes our tray!

 

The Slut, a glass jar with a coddled egg on top of a potato purée, topped with gray salt and chives. What a fantastic idea, sous vide in the jar the egg is perfect and the potato so very smooth. We stir the richness of the egg through the potato and it is amazing. The simplicity of it is perfectly complimented by crunchy slices of baguette. I am so excited about trying this at home.

 

Eggslut-The Slut-Los Angeles
Eggslut- The Slut - cage-free coddled egg on top of a smooth potato purée, poached in a glass jar, topped with gray salt and chives, served with slices of baguette.

 

Our breakfast sandwich is cleverly packaged in a little box/bag that holds it standing on its edge.

 

It holds the warm brioche bun filled with scrambled eggs and chives, cheddar cheese, caramelized onions and a delicious sriracha mayo.

 

The genius of the package is as you eat, the bits of egg that fall are caught in the bag and we scoop them up with a spoon at the end. Very nice for those less excited about eating with their hands. My love can be a bit thing thing if he has to finger the food, so today is a very happy ending. Our breakfast was delicious and it would have been easy to go for a second round but we have other things we need to save ourselves for.

 

Eggslut-Fairfax-Los Angeles
Eggslut - Fairfax - cage-free soft scrambled eggs and chives, cheddar cheese, caramelized onions and sriracha mayo in a warm brioche bun

 

I have always adored eggs despite being allergic to them when I was small. I used to sit staring at my dad as he ate his eggs in the morning, mesmerised by the little speckles of golden yolk he always managed to get on his chin.

 

I so desperately wanted to have that forbidden egg. Fortunately I grew out of the allergies and was able to bloom into what I know after today is a proud egg slut!

 

Next: Langer’s Deli

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