Eggs were restricted to the eggcups on the breakfast table or the hors’ d’oeuvre platter in cocktail parties. However, an article in the New York Times reports of the innovation of the humble egg, which has apparently lifted it up to the diner’s main course for both lunch and dinner.
Many restaurants have taken their picks from the organic to assure diners of the health addition. Organic eggs go along with the flavorful permutation and combination of soft-boiled eggs, hard-boiled eggs, scrambled, poached and raw eggs with a variety of ingredients and pairings.
Facts provide that restaurants like Telepan, Momofuku and WD-50 are incorporating softly cooked eggs with roasted potatoes, in a mound of roasted peppers, over shrimp and grits, in Parmesan broth with crispy chickpea noodles, poached in red wine with croutons, so on and so forth.
There are techniques that claim to bring out all the difference the way an egg is cooked with other ingredients. Well, the techniques of cooking an egg in right temperature and maintain it before and after cooking an egg, do make a difference for the very reason of flavors that remain intact as the membranes become soft and hard in the process.
Eggs with lettuce, mushrooms, curried in fresh tomato sauce and laid on a bed of pasta, filled in burrito or tossed in salads, eggs have been making strikingly bold appearances on the diner’s plates. It is quite evident that chefs have been exploring to make eggs assertive with pairings, for the cause of a main course.
