Eggs are getting hot with chefs and consumers

Eggs are showing up in unusual places. For example, at the white tablecloth Whitney in Detroit, a fried egg sandwich has turned up on the menu. “I love it, and it’s only $7 and you get it with French fries,” says owner Bud Liebler in the Detroit Free Press.  “It’s pretty the way we serve it—piled high on a bun with lettuce, tomato, cheese and the fried egg on top and a nice fluffy bun.”

The article says that executive chef Tim Voss of Fiddleheads says eggs are resurfacing on menus because “the egg is such a perfect thing. “Here we’re just putting a perfect sunny-side-up egg on a ciabatta roll with applewood-smoked bacon and all the fixings—New York sharp cheddar, lettuce, tomato, onion and a hint of roasted garlic aioli. “It’s amazing the response we get,” he says.

The article says that megastar chef Thomas Keller of French Laundry in California’s Napa Valley “no doubt helped elevate the fried egg’s social status when his recipe for the BLT Fried Egg-and-Cheese Sandwich appeared in July’s Food & Wine.

The article adds that “foodies on Internet forums had been trading fried egg sightings since last spring. Chefs around the country are said to be serving them—often runny—atop dishes such as risotto, polenta, steak and even grilled fish.”