ANATOMY OF A FOOD TRUCK
The kitchen has an 8-by-16-foot working space and took four months to customize. Five to seven people skillfully navigate the 4-foot-wide floor.
>The grill, 3 feet wide, sits next to a two-basket fryolator
>Two 23-cubic-foot refrigerators
>6-foot-long service window
MAKING THE DOUBLE AWESOME
The Mei Mei team has served 10,000 of this menu favorite so far. Here is how to make the Double Awesome:
Brown a scallion pancake on both sides.
Slather one-half with fresh pesto, sprinkle the other with grated cheddar, then crack two eggs — they’ve already been poached inside their shells using an immersion circulator — onto the grill.
Place lightly crisped eggs atop the pesto (crunchy bacon strips optional).
Fold, cut in half, and serve with spicy ketchup.
Rachel Travers is a writer in Lincoln. Send comments to firstname.lastname@example.org.