Experimental Food 20191026 : egg wrap pulled pork sammies

Into a measuring cup, crack 4 whole eggs. Add egg whites to the measuring cup until you have 1 1/2 cups eggs. Whisk until reasonably combined.

Divide 1 1/2 tbsp unsalted butter into 6 parts. Get the pan warm. Put in one piece butter. After melted and swirled, add 1/4 cup of the egg whip to the pan. Swirl the pan to coat with egg.

Eventually, the edges of the egg will begin to look cooked. Look under the now firmed piece for your desired doneness. When achieved, flip the egg, and cook for 1 more minute.


Do another, until you have 6.

Keep these warm and covered.

View of the first 2. You get good at this after 6 tries ...

Simmer a big hunk of pork shoulder, in spice filled flavorful liquids, for several hours.

When cooked to tender, remove from bath, divide into big pieces, heavily salt and garlic, and pop them in the oven / broiler to your desired crispness. Turn once.

When cooled, shred the pork to your favorite size.

Prep 4 wraps, layered with romaine leaves, shredded cheddar, and pulled pork.

And, by the way, this was my plate ...

Top with sour cream and sriracha. Fold over in half.

The egg wraps are solid enough to pick these up and eat them as hand pies.

The are also soft enough, to easily eat with only a fork.

And, right about here, I was feeling mighty full ...