Egg Salad, Smoked Duke’s, Yolk Jam & Brioche

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.Many times during our travels, we find food that makes our trip even more memorable. This sandwich has great flavor and shows creativity by thinking outside the box.

The egg salad sandwich, with smoked Duke’s mayonnaise, and yolk jam on Brioche is a recipe from The Bar at Willett in Bardstown, Kentucky. The Distillery and The Bar at Willett should be on your bucket list. It features imaginative, tasty, comforting small plates, amazing bourbons, and well-crafted cocktails.

The Bar at Willett, the best Bourbon Bar ever

Bar food is often described as fried, greasy chicken wings, fried cheese sticks, nachos, etc. something you wash down with a pint of lager. The Bar at Willett will prove you wrong. John Sleasman, the executive chef at the Bar at Willett, creates what he calls “small, shareable plates that are fun to eat”.

The chef’s main goal is to keep his dishes direct and honest, and it shows. His imaginative small plates and snacks are taken to another level and prepared in truly amazing surroundings with comfort in mind.

Whenever possible, I love to connect with the chefs of the restaurants I visit.  The day I visited, I had a chat with Trey Tench, Chef de Cuisine at the Bar at Willett. Chef Trench was so kind to share the egg salad sandwich recipe.

If you ever plan to visit the Bourbon Trail in Kentucky the Willett Distillery is a must-see experience. The bar gives you the opportunity to sip truly amazing whiskeys, all served with that special Southern hospitality. As a bonus, it’s obvious that the chef is challenging the status of bar food by providing innovative, exceptional food.

Egg Salad Sandwich

There are egg salad sandwiches and then there are egg salad sandwiches. The Bar at Willett’s egg salad sandwich is made with nutritional yeast adding an incredible, nutty, cheesy, and savory flavor; as well as extra vitamin and mineral content. Finished with egg jam, and shredded salt-cured egg yolk, you are eating comfort and layers of flavors.  Shredding the cured egg yolk on the sandwich kicked everything up a notch.

You gotta admit, the key to a great egg salad is all about the quality of the eggs and mayo. That’s why I always grab fresh eggs from the farmer’s market and use Duke’s mayonnaise – can’t go wrong!
In the South, I was once told, there’s not a single self-respecting Southern lady who doesn’t keep Duke’s mayo on hand.
In the South, Duke’s mayo is considered a mother sauce. Duke’s has been a staple for 100 years and there’s a reason for that, it’s just the best.

Chef’s Tips:

Take advantage of the nutritional yeast’s flavor and benefits by using it as a seasoning.
Sprinkle it on top of a mixed green salad, soups, casseroles, or warm pasta dishes
like my six egg yolk pasta,

egg salad sandwich

Egg Salad Sandwich

Why cure egg yolks and are they safe to eat?

Salt curing is a way of preserving food and it’s been around for hundreds of years. There’s a great article from SpruceEats that describes food spoilage and how salt works as a preservative. Salt curing is safe. Salt inhibits the growth of spoilage-causing micro-organisms, by drawing water out of microbial cells. The curing transforms the egg yolks into something dense and bright yellow with a concentrated umami flavor. Next time you use egg whites don’t toss the egg yolks – cure them.

It takes 7 days to salt-cure egg yolks.

Salt-cured egg yolks, the process is very easy. I add sugar to my salt cure which balances out the salt and also performs some preservative function of its own. Once they are cured, you’ll find the texture has changed significantly. The eggs lose about 50 percent of their weight due to water that’s removed during the curing process. You will notice they are firm and a little bit hard and they will have a beautiful bright yellow cured yolk.

When lunch is a simple salad or an egg salad sandwich

Adding a little something like a shaved salt-cured egg yolk will add another layer of goodness and flavor. Salt-cured egg yolks can be thinly sliced or grated. Just like aged hard cheese, such as Parmesan or Manchego, you can grate the cured yolks over soups, salads, pasta, and meats quickly adding umami to your dish. Serve with charred or roasted vegetables like Brussels sprouts. Add shaved cured egg yolk to your German Potato salad or add some incredible umami with grated salt-cured egg yolk to a simple Alfredo sauce. The options are endless.

Yolk Jam

The irresistibly rich umami flavor of egg yolk jam lends itself well to so many uses. Yolk jam is another great addition to the egg salad sandwich. Egg yolks cooked Sous vide at  67 C or 152.6 F for 30 minutes, turn into a soft jam-like texture that easily holds their shape. Blended with smoked soy sauce it adds that wonderful umami.

In case you don’t have an Emersion circulator you can place eggs in a saucepan, add water to cover, and bring to a boil. Boil for 5 minutes, remove from saucepan, and immerse in ice water. Cool completely and blend the egg yolks with the smoked soy sauce in a food processor. 

egg salad sandwich

Eating and drinking is about moderation:

I love salt-cured egg yolks, but there’s a good reason I enjoy them in moderation. Diets rich in foods preserved by salting and pickling, like cured egg yolks, should be consumed moderately.

One cured egg yolk packs a punch with about 600mg of sodium. That means just one yolk fulfills nearly a third of the recommended daily sodium intake of 2,000mg.

The Taste

Awesome balance, contrast, and clean layers of flavors.
Yolk jam and salt-cured eggs add another welcome layer of flavor and creaminess.
The nutritional yeast adds an incredible, nutty, cheesy, and savory flavor to the egg salad

The Process

Easy to make, with flavor that speaks for itself.
The most challenging part is waiting for the egg yolks to cure

The Verdict

There are egg salad sandwiches and then there are egg salad sandwiches.
The Bar at Willett Egg Salad salad is not your ordinary egg salad,
Make the recipe and enjoy,
It’s EPIC.

 

Egg Salad Sandwich | Smoked Duke's | Yolk Jam

Chef Norbert
When lunch is a simple sandwich or salad adding a little something like a shaved salt cured egg yolk and yolk jam will add another layer of goodness and flavor.
Prep Time 1 hour
Cook Time 15 minutes
Salt Curing the Egg Yolks 7 days
Total Time 7 days 1 hour 15 minutes
Course Lunch, Main Course
Cuisine American
Servings 6 servings
Calories 370 kcal

Ingredients
 
 

Egg Salad

  • 12 egg medium-sized, farmer's market kind
  • 7 ounce Dukes mayo
  • 0.25 ounce nutritional yeast
  • 1/2 tsp paprika smoked
  • 0.25 ounce mustard yellow
  • 1/2 tsp celery salt
  • 1 tbsp fine herbs minced
  • 1/2 tsp vinegar champagne
  • 1 pinch black pepper, ground

Egg Yolk Jam

Garnish

Instructions
 

Egg salad

  • Bring 12 eggs to a boil in cold water. Boil for 5 1/2 minutes and cool under running cold water. Peel the eggs and chill. Once cold, pass through a wire rack to "dice" the eggs.
    12 egg

Add the measured ingredients

  • Mix the diced eggs with the measured ingredients.
    7 ounce Dukes mayo, 0.25 ounce nutritional yeast, 1/2 tsp paprika smoked, 0.25 ounce mustard yellow, 1/2 tsp celery salt, 1 tbsp fine herbs, 1/2 tsp vinegar champagne, 1 pinch black pepper, ground

Egg yolk jam

  • Separate egg yolks from the egg. Pass egg yolks through a fine strainer then place them into a mixing bowl. Stir in soy sauce. Place egg yolk soy mixture in a disposable pastry bag and seal. Circulate egg yolk soy mixture at 67 C or 152.6 F for thirty minutes, then shock in ice water.
    12 egg yolk, 1 tsp soy sauce smoked

Assemble sandwich

  • Toast the Brioche slices in butter until golden brown. Allow the bread to cool slightly before assembling.
    12 slices Brioche
  • Place approximately 1/2 cup of egg salad on bread and top with the other slice, pushing down gently, almost creating a "seal" between the slices of brioche.
  • With a serrated knife trim, the edges of the sandwich create the perfect square. Then cut the sandwich in half.
  • Take a small amount of egg yolk jam and spread it over the entire sandwich.
  • Take a cured egg yolk and with a micro-plane shred yolk over the entire sandwich. Finish the sandwich with a sprinkle of the chives snips.
    4 salt-cured egg yolks, 3 tbsp chives

Chef Notes

Fine herbs, is a traditional French fresh herb mix that consists of 4 equal parts of: 
chopped tarragon -  chopped  chervil -  chopped chives -  chopped parsley

Nutrition

Serving: 1 Sandwich | Calories: 370kcal | Carbohydrates: 33g | Protein: 2g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 406mg | Potassium: 6mg | Fiber: 1g | Sugar: 33g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Brioche, Egg salad, Salt Cured Egg Yolk, Sandwich
Tried this recipe?Let us know how it was!

 

 

 

 

 

 

 

 

 

 

Join the Conversation

  1. The egg salad sandwich at Willett is fantastic. It’s a must try if your every in Bardstown.

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