This Shake Shack egg katsu sando copycat recipe makes for the perfect special weekend brunch for any egg lover! I am a huge fan of Shake Shack. And if you are too, chances are, you may have had the pleasure of tasting their egg katsu sando. It was a special collaboration with Dominque Ansel, the man who brought us the cronut. Shake Shack no longer serves the sando, so if you’ve got a hankering for it, you’re going to have to make it yourself. Good thing I’ve got the perfect egg katsu sando copycat recipe for you. It’s a sandwich made from super tender and silky steamed eggs that get crispy panko fried on the outside. The original was served on milk bread, though you can use any kind of bread you like. The finishing touch is a miso honey mayo sauce that pulls the whole thing together. It’s not a simple recipe, which is why it’s ideal for a special brunch, especially if you love eggs as much as I do. It’s very unique and once you taste it, you will crave it again and again. With this egg katsu sando recipe, you’ll be able to make it whenever that craving strikes.
Cooking process
Cooking the egg katsu sando involves two main steps: (1) Steaming the egg mixture and (2) Coating the steamed egg with batter and frying it before assembling the sandwich.
Part 1: Steaming the eggs
Beat the eggsStrain the beaten eggsSkim off the foamPour the egg mixture into a heat-proof square-shaped containerSteam until just cooked throughTransfer to the fridge to chill completely
NOTE:
Part 2: Finish up
Trim the steamed egg so it looks like a perfect squareCoat the steamed egg with flourDip the steamed egg in beaten egg Finish up by pressing panko breadcrumbs onto the steamed eggShallow fry the egg pattyOnce the egg is golden on both sides, transfer it to a wire rack to coolSpread the mayo sauce onto milk breadStuff with the egg katsu and enjoy!
Egg quality matters
One thing I have to stress is that the quality of your eggs makes a big difference. The egg patty is the star of this dish. It comes out with a delicate taste and texture, and the better the eggs you use, the more incredible this sando will taste. I love to use Pete and Gerry’s Organic Eggs. They’re a socially and environmentally-conscious company too, committed to producing eggs through small-scale farming. These eggs are USDA Certified Organic, and the hens are free to roam, which makes my heart happy. Contrary to what you might have heard, it’s not the color of the eggshells that tells you about the quality of the egg. The color has to do with the breed of hen. For top quality eggs, the shells are thicker and the yolks are more vibrant in color. With top quality eggs, this egg katsu sando comes out on top and will totally steal your heart as it did mine! Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag @omnivorescookbook and @peteandgerrys on Instagram! We’d love to see what you come up with.
