Spam and Eggs
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
15 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
1048 kcal
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Course
Main Course, Breakfast
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Cuisine
Asian
Spam and Eggs
Description
Spam and Eggs features cubed spam marinated in a blend of soy sauce, mirin, and sugar to give it a savory-sweet flavor profile. The spam is cooked in a skillet to create crispy edges while maintaining a tender interior. After cooking, a reserved marinade is added to the pan to simmer briefly, enhancing the glaze on the cubes. The same pan is wiped clean and used to scramble eggs seasoned with salt, pepper, and garlic powder in butter until soft and fluffy. Combining the richly flavored spam with the creamy eggs and serving them over cooked rice results in a balanced dish with varied textures and a depth of flavor stemming from the marinade and caramelization process. This recipe showcases how a few simple ingredients and techniques turn canned spam and eggs into a satisfying meal.
Ingredients
- 1 can SPAM
- ¼ cup soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 6 to 8 large egg or more
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp butter
- 4 cups rice more or less, cooked
Instructions
- Dice the spam into cubes or bite-sized pieces.
- Combine the soy sauce, mirin, and sugar and then add it to the diced spam. Stir to combine. Allow it to sit for 10 to 15 minutes.
- Using a slotted spoon, transfer the marinated spam to a non-stick skillet on medium-high heat. Do not discard the marinade.
- Stir every couple of minutes with a rubber spatula so the other sides can caramelize. If you stir it too often, the sides won't have time to crisp up.
- Once the edges of the cubed spam have crisped up, add 2 to 3 spoonful of the mainade to the pan, lower the heat to medium-low, and allow the sauce to simmer for 3 to 4 minutes, stirring frequently. Set the cubed spam aside.
- Rinse or wipe clean the pan and add the butter to the pan, over medium heat.
- Beat the eggs with the salt, pepper, and garlic powder before adding it to the pan.
- Gently and slowly stir the eggs with a rubber spatula to make fluffy scrambled eggs. Fold the eggs within themselves. When the eggs are mostly cooked, it should look custard-like, remove from heat. The residual heat from the pan will finish cooking the eggs and keep them fluffy. This shouldn't take more than 4 to 5 minutes.
- Assemble the rice bowls by adding the caramelized spam and scrambled eggs overtop a bowl of warm cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1048 kcal
% Daily Value*
| Calories | 1048kcal | 52% |
| Carbohydrates | 58g | 19% |
| Protein | 62g | 124% |
| Fat | 61g | 94% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1424mg | 475% |
| Sodium | 2598mg | 108% |
| Potassium | 943mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 2057IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 225mg | 23% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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