The simple, often overlooked — and often overcooked — egg is taking center stage at dinner at restaurants around the area.
The simple, often overlooked — and often overcooked — egg is taking center stage at dinner. No longer hidden in thick hollandaise or chopped to oblivion in salads, the lowly egg is more likely to be gently cooked and delicately draped on unexpected ingredients. At Savona in Gulph Mills, a sunny-side-up quail egg canoodles with veal sweetbreads; a poached version engulfs beets and greens in Striped Bass’s toasted ricotta salad; and barely-cooked ribbons of yolk coat soba noodles and scallops at Morimoto. And at newcomer Coquette, the burger (pictured) features a lightly fried egg that becomes a smooth sauce, adding a buttery touch to the house-baked brioche bun and juicy beef patty, served with a house-cured pickle.
Originally published in Philadelphia Magazine, October 2007