The secret formula to a fancy appetizer at home: sophistication, simplicity, and delicious flavor. Get ready for the Majordomo-inspired Egg and Roe Bing!

Egg and Roe Bing is a dip and flatbread appetizer featuring hot flatbread and a layered sauce made with creamy soubise, salty ikura (salmon roe), soft-boiled egg, herbs, and potato chips. This dish is inspired by an appetizer served at Majordomo, a restaurant in Los Angeles.

Our recipe provides an easy-to-make at-home version of the restaurant dish. It’s an elevated yet simple preparation, perfect for impressing dinner guests or treating yourself to a 5 o’clock happy hour at home!

For more delicious and easy eats, check out more of our appetizer and snack recipes like Kinilaw na Talaba and Yubuchobap!

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What does Egg and Roe Bing Taste Like?
The Inspiration: Majordomo in LA
What to Pair with Egg and Roe Bing:
Ingredients
- Onion Soubise
- Assembly
Recipe
- Make onion soubise
- Assembly
How to Make Ahead and Store
Final Thoughts
More Recipes You'll Love
References & Further Reading

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What does Egg and Roe Bing Taste Like?

Egg and Roe Bing offers a well-balanced combination of fatty, salty, and umami flavors.

The silky smoothness of the soubise, the crunch of the potato chips, and the salty, popping texture of the ikura create an engaging sensory experience.

Dipping a warm bing into the flavorful sauce allows you to savor all the layers, and each bite awakens the taste buds, offering an exciting preview of the main course to come.

This appetizer is truly captivating and builds anticipation for the rest of the meal.

The Inspiration: Majordomo in LA

When David Chang’s restaurant Majordomo opened in LA Chinatown back in 2018, we were thrilled as amateur foodies to see an Asian American chef succeed in the industry.

Even with the intense competition for reservations, we managed to snag one a month in advance. The thoughtful menu and excellent service are what keep us coming back – in fact, we just visited again recently for our friend’s med school graduation dinner with her family.

On our first visit, we ordered their Egg and Roe Bing appetizer. We vividly recall ripping off a piece of the hot, freshly made bing and dipping it into the dish’s many textural layers. The smoked trout roe they used was incredibly flavorful.

After that dinner, we knew we had to try recreating this dish at home!

At the time of writing this blog post, Majordomo’s menu does not feature an Egg and Roe Bing. However, their menu is subject to change, and they do offer a variety of Bing dishes, such as bing with whipped bone marrow or smoked eggplant and pine nut.

If you have the chance, be sure to visit Majordomo and try their selection of delicious Bing options!

What to Pair with Egg and Roe Bing:

Egg and Roe Bing works wonderfully as an appetizer or a snack to enjoy alongside drinks and cocktails.

For a multi-course meal, try serving before these main entrees:

Try pairing Egg and Roe Bing with delicious cocktails:

Let us know in the comments what you like to eat along with your Egg and Roe Bing!

Ingredients

Onion Soubise

½ onion finely chopped
3 tbsp unsalted butter
3-4 tbsp cream
kosher salt to taste

Assembly

onion soubise
1 soft boiled egg
2 tbsp ikura (salmon roe)
2 tbsp chives finely chopped
½ cup unsalted, plain potato chips
OSMO Flakey White Sea Salt to garnish
2 pieces bing (make from scratch using Majordomo’s Bing Recipe or substitute with warm pita, scallion pancake, or naan)

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Recipe

Make onion soubise

Heat a pot on medium heat, then add butter and onion.
Stir frequently and cook for about 10 min or until the onion is soft and light brown. Add cream and cook another 5 minutes. Season with salt to taste.
Add the mixture into the food processor, and food process for a few seconds until it becomes applesauce-like. You can optionally strain it for a smooth sauce.

Assembly

Garnish with sea salt and serve with warm flatbread.
Add some spoonfuls of onion soubise on the bottom of a small bowl.
Cut the top off the boiled egg to reveal the gooey yolk.
Place the egg in the center of the bowl and top it with egg roe.
Add chives and chips along the sides of the bowl.

How to Make Ahead and Store

For Egg and Roe Bing, it’s best to store the components separately and assemble the dish just before serving.

Most ingredients can be purchased ready-to-use, requiring minimal preparation on your part. This approach ensures the freshness and quality of the final appetizer.

The soubise can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month. For convenient portions, consider freezing the soubise in an ice cube tray.

When ready to use, gently warm the soubise in a saucepan over low heat.

Final Thoughts

Elevate your dining experience with this captivating appetizer – a sophisticated alternative to classic chips and dip. Indulge in a mouthwatering dip made with soft-boiled egg and savory roe, paired with warm, freshly baked flatbread for a truly gourmet start to your meal.

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Majordomo-Inspired Egg & Roe Bing

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Course: Appetizer

Cuisine: American, Asian, Korean

Keyword: bread, egg, ikura, roe

Prep Time: 10

Cook Time: 20

Servings:

Equipment

food processor
saucepan

Ingredients

Onion Soubise

½ onion finely chopped
3 tbsp unsalted butter
3-4 tbsp cream
kosher salt to taste

Assembly

onion soubise
1 soft boiled egg
2 tbsp ikura (salmon roe)
2 tbsp chives finely chopped
½ cup unsalted, plain potato chips
OSMO Flakey White Sea Salt to garnish
2 pieces bing (make from scratch using Majordomo's Bing Recipe or substitute with warm pita, scallion pancake, or naan)

Instructions

Make onion soubise

Heat a pot on medium heat, then add butter and onion.
Stir frequently and cook for about 10 min or until the onion is soft and light brown. Add cream and cook another 5 minutes. Season with salt to taste.
Add the mixture into the food processor, and food process for a few seconds until it becomes applesauce-like. You can optionally strain it for a smooth sauce.

Assembly

Add some spoonfuls of onion soubise on the bottom of a small bowl.
Cut the top off the boiled egg to reveal the gooey yolk.
Place the egg in the center of the bowl and top it with egg roe.
Add chives and chips along the sides of the bowl.
Garnish with sea salt and serve with warm flatbread.

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