Chefs around NYC are taking the humble egg to the next level in the form of creative preparations, unique flavor combinations or simply adding an egg to a dish as a cherry on top. See below for a round-up of beautiful (and more importantly, delicious) dishes you’ll want to snap up (and Instagram) ASAP.
Omurice at Bar Moga
A fluffy omelet cooked oh-so-gently is presented atop a bed of chicken stock–flavored rice and sliced open tableside to reveal a soft-scrambled center, then finished with a drizzle of demi-glace "ketchup." The theatrical presentation has made this dish a customer favorite among the other inventive bar snacks on the menu inspired by yōshoku, the Western-influenced cooking style that became popular in Japan in the 1920s.
128 W. Houston St; 929-399-585
The Double Brown at Hudson Jane
Chef Megan Johnson’s signature sandwich at her new all-day cafe in Fort Greene is an updated take on a BLT. It’s made with Berkshire pork bacon, a sunny-side-up egg, tomato, lettuce and Aleppo aïoli, all sandwiched between two hash brown patties and served with a bag of Zapp’s kettle chips.
360 Myrtle Avenue, Brooklyn; 347-987-3881
Slow-cooked guinea fowl at Le Coq Rico
The self-proclaimed “Bistro of Beautiful Birds” known for its sophisticated mains highlighting responsibly raised poultry offers some egg-focused plates in an appropriately titled “eggz” section, including a slow-cooked guinea fowl egg with green pea and mint hummus in a lemon and cream emulsion. The yolk from the egg mingles beautifully with the other elements when it’s all combined, making for a delicate, delicious start to the meal.
30 East 20th Street; 212-267-7426
The Fisherman at Chef’s Club Counter
Though we are sadly no longer able to grab an Eggslut sandwich without making a trip to the West Coast, egg mastermind Alvin Cailan is giving diners a sneak peek at his latest concept, Paper Planes, with a limited menu of “everything chefs want to eat.” Of the breakfast plates with names like “The Chef” and “The Farmer,” our favorite is “The Fisherman,” a slice of seven-grain toast topped with smoked salmon spread, a sunny-side-up egg, red onion relish, pickled mustard seeds and chives.
62 Spring Street; 646-438-9172
Shakshuka at Dizengoff
Chef Michael Solomonov brings his rendition of the North African egg dish to NYC’s Chelsea Market, the sequel location of a Philly-based Israeli hummus specialist. Served in individual cast-iron pans, the eggs are baked in a spicy tomato and pepper stew and served with freshly baked pita.
75 9th Avenue; 646-833-7097
Lobster scramble (ostrich style) at Tavern62 by David Burke
Seeking to create something luxurious with a whimsical presentation, chef David Burke’s elevated scramble begins with a layer of eggs combined with lobster bisque, herbs, tomatoes and shallots. The eggs are plated to fill the bottom of an ostrich eggshell, then topped with lobster meat, caviar and a dollop of crème fraîche.
135 E. 62nd Street; 212-988-9021
The monkey bread BEC at Quality Eats
On the brunch menu at this West Village Quality Meats spin-off is a decked-out bacon, egg and cheese sandwiched between two sticky-sweet pieces of monkey bread. It’s filled with thick cut Nueske's bacon (from Wisconsin), American cheese, avocado and jalapeño, plus a smear of the steakhouse’s signature bodega sauce and garlic aïoli.
19 Greenwich Avenue; 212-337-9988
Toast at De Maria
Known for presenting vibrantly beautiful and healthy salads, grain bowls and more, this simple all-day offering is no exception. Far from your average avocado toast, De Maria’s version is topped with lavender-cured salmon and a honey egg. To make the honeyed egg, chef Camille Becerra pickles a six-minute egg in a brine with plenty of honey to infuse the flavor.
19 Kenmare Street; 212-966-3058
Soy keema at Indian Accent
Chef Manish Mehrotra’s meatless version of keema, a traditional Indian dish typically made with minced mutton curry, is made with a soy base. It’s topped with a quail egg and served with lime leaf butter pao. Order it à la carte or as part of a tasting menu at this contemporary spot.
123 West 56th Street; 212-842-8070
Savory egg soufflé at Cote Korean Steakhouse
From restaurateur Simon Kim’s modern chophouse, this dish is presented as part of the prix fixe Butcher’s Feast, which features dry-aged cuts of meat, sides and a seasonal soft serve at the end. Eggs are whisked together with dashi, salted shrimp and other seasonings and served immediately after cooking (like a regular soufflé, it will deflate over time) with a sprinkling of scallions over top.
16 West 22nd Street; 212-401-7986
Egg on egg on egg at SakaMai
This egg-ceptional dish goes beyond the classic chicken egg at this upscale LES izakaya, playing with different textures and flavors of other “eggs.” Served in a sea urchin shell, soft, custardy scrambled eggs are topped with sturgeon caviar and uni for a simple, yet sophisticated, dish.
157 Ludlow Street; 646-590-0684
Carbonara suppli at Trapizzino
A popular Roman street snack dished up by an imported fast-casual, these arancini-like fried risotto balls come in a variety of flavors, each inspired by classic pasta dishes. The carbonara (pictured above) is filled with guanciale, pecorino Romano, black pepper and an egg yolk.
144 Orchard Street; 212-475-2555