David Chang's Potato Chip And Egg

(tap measurement to shuffle between units)

Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Melt butter in a saucepan over medium heat. Once melted, add the onions and vinegar, and season with salt. Sauté the onions for about 20 minutes until they are softened.
  • 2 tbsp butter (14 g)
  • 1 onion, cut into thin 1/4-inch slices (300 g)
  • 1 tbsp rice wine vinegar (12 g)
    (can substitute any kind of vinegar)
  • 1/4 tsp salt (1.50 g)
• Step 2
  (Optional) After the onions have finished softening, add a splash of heavy cream to the onions and stir to combine. Take the onions off the heat.
  • 1/2 cup heavy cream (120 g)
    (optional)
• Step 3
  Heat a pan and add some oil. Crack eggs into the pan and cook them sunny-side up
  • 1 tbsp olive oil (12 g)
  • 4 eggs (200 g)
  • 1/4 tsp salt (1.50 g)
  • black pepper
    (to taste)
• Step 4
  To serve, arrange potato chips on a plate, place the eggs on top, and then garnish with sautéed onions, cilantro, and caviar.
  • 2 tbsp cilantro (2 g)
    (to taste)
  • 2 tbsp caviar (30 g)
    (definitely optional)

Per serving