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Salted Egg Sinangag with Spring Peas and Crispy Shallot Dust
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Salted Egg Sinangag with Spring Peas and Crispy Shallot Dust

Salted duck egg in garlic fried rice sounds like a brunch identity crisis, but it works. The yolk, cured and dense with fat, melts into the oil and coats every grain in something richer and funkier than a fresh egg could manage. Fried shallots get pulverized into a savory dust that dissolves on your tongue, and sweet spring peas cut through the brine just enough to keep you going back for another forkful.

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