New recipes

The 11 Best Restaurant Egg Dishes in America

The 11 Best Restaurant Egg Dishes in America


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

From the highbrow to the lowbrow, these egg dishes are nothing short of magical

The Egg Caviar is the most famous dish at Jean-Georges Vongerichten's New York flagship, Jean Georges.

The going rate for one egg these days is about 10 cents depending on where you live, making it one of the least expensive, most convenient, versatile, and delicious sources of protein you’ll find. There are literally an infinite amount of culinary uses for an egg, and just about every restaurant in America that’s open during breakfast or lunch hours has an egg dish of some sort on the menu. But at these 11 eateries, you’ll find the absolute best egg-based dishes in America.

The 11 Best Restaurant Egg Dishes in America (Slideshow)

The territory has been well-trodden: scrambled, in an omelette, over easy, over hard, hard-boiled, poached, in egg salad… There’s really no wrong way to eat an egg. They’re delicious by themselves, delicious when mixed with meats or vegetables, delicious when served with just about any savory dish you can think of. On a steak? Sure. On a burger or hot dog? Yep. Fried chicken? Totally. Tucked inside a meatloaf? Classic. On a pizza? Definitely. Think there’s a dish that isn’t improved by the addition of an egg? Try it and report back to us. We bet you’ll be surprised.

But while it’s hard to make an egg dish taste truly bad (we’re looking at you, overcooked poached egg), some egg dishes are transcendentally good. You can get a decent eggs Benedict anywhere, but what about when instead of Canadian bacon it’s slow cooked cochon de lait? What happens when some of America’s best chefs get their hands on eggs and let their imaginations run wild? You get some truly astounding creations.

From wild inventions that we can’t even believe exist to perfect interpretations of classic egg dishes, read on to learn which egg dishes are America’s best. Running the gamut from highbrow to lowbrow, this proves that what can be done with an egg truly knows no bounds.


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com


Richard Corrigan reckons Strangford Lough oysters are the world’s best. Photograph: John Smith/Corbis

"If I were to die tomorrow, I'd walk to Strangford, get a couple of bottles of really cold Chablis, and eat as many Strangford Lough oysters as I could. Then I'd die very happily indeed. There are very few places you can get Strangford Lough oysters now. Last time, we bought some from a company called Cuan and went to a beautiful local pub and opened them ourselves. The speed of the tidal movement, and the huge nutrient richness of the water, is what makes them so good. The only accompaniment you need is lemon juice and black pepper: you'd never ever use vinegar and shallots or Tabasco."

Cuan Oysters, Sketrick Island, Killinchy, Newtownards, County Down, Northern Ireland, 02897 541461, www.cuanoysters.com



Comments:

  1. Kizahn

    This topic is simply incomparable :), I'm very interested)))

  2. Huynh

    what results?

  3. Allard

    Congratulations, that will have a different idea just by the way

  4. Joby

    I recommend that you search google.com

  5. Chinua

    I apologize that I can not help you. But I am sure that you will find the right solution.



Write a message