Hot & Cold Marbled Egg Sandwich
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

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Hot & Cold Marbled Egg Sandwich

Ingredients

2″ x 2″ Bread roll of choice (optionally dinner rolls or Hawaiian sweet rolls or potato rolls)

2-3 stalks of green onions (scallions)

Ice water

2-4 tbsp Sriracha sauce

2-4 tbsp Ranch salad dressing

1 tsp olive oil

Slices of deli ham (optionally Spam slices, about ¼ inch thick)

1 egg

Chives, finely chopped

Red pepper flakes

Salt & Fresh ground pepper

Horizontally slice bread roll in half to make a ‘bun’ and toast as desired. Thinly slice green onions lengthwise and add to ice water to ‘shock’ them (they may curl too!). Mix Sriracha sauce and ranch salad dressing in a 1:1 ratio.

Add olive oil to inner pot of Mi Aroma Rice Cooker. Cover securely and select “white rice” setting. Set a timer for 4 minutes. After time has passed, carefully open the cover (be careful of hot steam) and add 1-2 ham slice(s). Then securely replace cover and set timer for 1 minute. Carefully remove cover and flip ham slice(s) with silicone tipped tongs or chopsticks. Replace cover and repeat cooking for 1 minute. Carefully remove cover and transfer ham to bottom half of toasted bread roll. Crack egg and add to inner pot. Replace cover and repeat cooking for 1 minute. While cooking, drizzle mixture of Sriracha sauce and ranch dressing on ham.

When time has passed, carefully remove cover and gently break the yolk with tongs or chopsticks. Smear the yolk slightly through the egg white to create the yellow ‘marbling’ effect. Replace cover and repeat cooking for 1 minute. The heat of the Cooker will set the ‘marbling’. When time has passed, carefully open the cover. If the egg is incompletely cooked, stir it briefly in the pot to complete cooking as desired. Transfer cooked egg on top of ham and then top with green onions (after draining and patting dry). Replace top half of toasted bread roll and serve.

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