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[title]Inspired, nay impelled, by a love of all things eggy, Eggslut, the Los Angeles-born, egg-focused gourmet chain which first came to Notting Hill in 2020 has a menu which aims for a balance of comfort – dare we say coddling? – and culinary innovation to win the heart of both fledgling foodies and gastronomic experts alike, by offering up the sort of go-to classics we automatically reach for when we need a bit of a boost or a cheer-up, but with a twist. And of course, all the dishes incorporate that most versatile key ingredient: eggs.
Eggslut’s aim is to make food that appeals to all, at any time of the day, no longer just consigning eggs to the breakfast table. The chef-driven restaurant’s philosophy is to offer fresh, quality products cooked to order. This focus on quality is at the core of everything they do at Eggslut, it’s a key part of their heritage, given the concept originated as a chef meal in a two Michelin star restaurant, and this care and attention can clearly be seen in the choice of ingredients. This is why we asked Chef Santiago Gomez from Eggslut to unscramble the secrets of fan’s favourite, the Gaucho Sandwich for us (and no, you don’t have to head to Patagonia in a poncho to enjoy its rich robust flavours, despite its Argentinian culinary inspo) it’s available from all four Eggslut restaurants in London, with another due to open this summer.
Uber Eats is giving Time Out readers an exclusive £10 off*! Simply enter the code EGGSLUTTO10 here to claim your discount (valid in all locations).
The seared wagyu tri-tip steak
'The Gaucho is one of Eggslut’s best-selling sandwiches. The meat is sous-vide for a minimum of two hours which makes the fat soft and allows it to blend into the meat. It’s then finished and seared in the pan to add colour and a more smoky flavour. We sear out wagyu tri-tip steak with free-range eggs, with chimichurri sauce, red onion and dressed rocket in a warm brioche bun. Personally, I prefer pan-seared wagyu because I find it more flavourful.'
The over-medium free-range egg
'The egg’s role in the Gaucho is to add a ‘pop’ flavour to the Gaucho, as we prepare it over medium with the yolk popping in your mouth. We currently partner with St Ewe to provide all eggs at the four Eggslut restaurants in London – they are excellent for both fried and scrambled eggs with very bright yellow yolks and thick egg whites. Furthermore, St Ewe farms all their eggs in the UK.'
The chimichurri sauce
'Our chimichurri is a mix of ingredients, those being coriander as the main protagonist as it allows for a pleasant combination of spices and natural acids creating a soft sheet of flavour, not overdoing the heat punch it brings.'
The red onions and dressed rocket
'A good dressing’s job is to enrich the plate and to make it more appealing and attractive to us.'
The warm brioche bun
'Our top tips for choosing the right bun would be to use one with a fresh texture, with a shiny shell but a soft sponge-like inside. This bun allows for all the Gaucho’s ingredients to mix and combine without taking away from the flavour of the meat.'
Locations in Fitzrovia, Notting Hill, Shoreditch and Victoria. Usually £19.95 on Uber Eats – get £10 off with code EGGSLUTTO10 (valid at all locations).
£10 off offer available until 11.55 pm on 10 September 2023, valid on one (1) order from the above restaurants made via the Uber Eats app in London, UK (check the Uber Eats app for availability of deliveries and restaurants) when you spend a minimum of £25 per order on food and drink, excluding the delivery fee. Delivery fee applies. Other fees (such as a service fee) may apply to order. Offer is not valid on any basket that includes alcohol or tobacco products. To be eligible for the promotion, apply code in the Uber Eats app at the checkout before completing the order. Offer applies to orders for delivery only and excludes orders for dine-in or pick-up. Code can be applied for a maximum of 10000 users on a first come, first serve basis. Read more.