Secrets of the Best Chefs

to beat air into it. You’re just trying to keep the eggs from

scrambling. Also, watch the water temperature: you don’t want it

boiling, just simmering. If you think the curd is getting too hot,

take it off the heat for thirty seconds or so. The end result, if you

follow all the steps, is something totally unusual and highly

enjoyable.

FOR THE CURD

1 cup coconut milk, well stirred

1 cup sugar

8 pandan leaves*, carefully washed, or 2 tablespoons grated

peeled ginger

3 eggs

3 egg yolks

A pinch of kosher salt

TO ASSEMBLE

8 slices pain de mie, pullman, or Pepperidge Farm white

bread

4 tablespoons (½ stick) cold salted butter, thinly sliced

4 eggs

Black soy sauce (also called siew dam*)

Place the coconut milk in a small pot with the sugar and either the

pandan leaves or the ginger. Bring to a boil on medium-high heat,

making sure the pandan leaves are completely coated, and cook for