Fairfax-Style Soft Scramble Egg Sandwich Step-by-step instructions

Before you start

Before you start, have all your ingredients ready: whisk the eggs with chives, mix the sriracha mayo, and toast the brioche. If you're using store-bought caramelized onions, warm them slightly in the microwave or on the stovetop.

Make sure your skillet is nonstick and your spatula is flexible—this makes the gentle folding much easier. Set out the butter and cheddar so they're at hand when you need them.

Instructions

Prep and Toast

1. 1Whisk the eggs and make the aioli
   In a small bowl, whisk the 3 eggs with the chopped chives until the yolks and whites are fully combined and slightly frothy. In another small bowl, stir together the mayonnaise and sriracha until smooth. Set both aside.
   Look for The egg mixture is uniform and the aioli is a pale orange, creamy sauce.
   Tip Whisking thoroughly creates a uniform custard. Use a fork or a small whisk for best results.
2. 2Toast the brioche bun
   Split the brioche bun in half and toast it in a toaster or under a broiler until golden and crisp on the cut sides. Set aside on a plate.
   Look for The bun is lightly browned and fragrant.
   Tip Toasting the brioche adds structure so it holds up to the creamy eggs.

At the end of this phase, you should have a bowl of whisked eggs with chives, a smooth sriracha mayo, and a toasted brioche bun that is golden and fragrant. The eggs should be uniform in color and slightly frothy, and the aioli should be creamy and well combined. The bun should be crisp on the cut sides but still soft inside.

Cook the Eggs

3. 3Melt butter and cook eggs low and slow
   Place a nonstick skillet over medium-low heat and add the butter. Let it melt and foam gently. Pour in the egg mixture and let it sit for 10 seconds without stirring. Then, using a rubber spatula, gently push the eggs from the edges toward the center, folding them over themselves. Continue folding slowly, allowing the eggs to form large, glossy curds. Cook for about 2.5 minutes total, until the eggs are mostly set but still moist and creamy.
   Look for The eggs form soft, shiny folds with a custard-like texture.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Keep the heat low and stir slowly. The eggs will continue to cook off the heat.
4. 4Melt cheddar on top
   When the eggs are almost done, place the slice of cheddar on top of the eggs. Let it melt slightly for about 20 seconds, then remove the skillet from the heat. The cheese should be soft and starting to drape over the eggs.
   Look for The cheddar is melted and glossy, coating the curds.
   Tip If the cheese isn't melting, cover the skillet with a lid for 10 seconds.

The eggs should be softly set, with large, glossy curds that are still moist and tender. The cheddar should be melted and slightly drooping over the top.

The butter should be fully incorporated, giving the eggs a rich sheen. The texture should be creamy, not watery, and the eggs should hold their shape when pushed with a spatula.

Assemble and Serve

5. 5Assemble the sandwich
   Spread the sriracha aioli on both cut sides of the toasted brioche bun. Pile the soft scrambled eggs and melted cheddar onto the bottom half. Top with the caramelized onions. Close the sandwich with the top bun and press gently.
   Look for The sandwich is tall, glossy, and inviting.
   Tip Serve immediately while the eggs are warm and the bun is crisp.
6. 6Serve and enjoy
   Cut the sandwich in half if desired, and serve right away. The eggs should be soft and creamy, the bun toasted, and the flavors balanced.
   Look for The sandwich is ready to eat.
   Tip Enjoy the contrast of textures and temperatures.

The sandwich is assembled with the aioli spread on both bun halves, the eggs piled high, and the onions scattered on top. The bun should be crisp and warm, the eggs creamy and hot, and the onions sweet and slightly sticky. The sandwich should look tall and inviting, ready to be eaten immediately.

Common mistakes

The most common mistake is cooking the eggs over too high heat, which causes them to become tough and watery. Always use medium-low heat and be patient. Another pitfall is over-stirring—constant stirring breaks the curds into small, dry pieces.

Instead, use a gentle folding motion, letting the eggs set in large ribbons. Finally, don't skip toasting the bun; a soft, untoasted bun will turn soggy under the moist eggs.

How to tell it’s done

The eggs are done when they are mostly set but still look moist and glossy, with large, soft curds. They should hold their shape on the spatula but still have a slight jiggle—this indicates a creamy texture.

If you prefer firmer eggs, cook them for another 30 seconds, but be careful not to overcook, as they will become dry. The safe internal temperature for eggs is 160°F (71°C), but this soft scramble is intentionally cooked below that for a custardy texture. If you're concerned, use pasteurized eggs.

• Egg dishes: 160°F (71°C) in the thickest part