Flavor Trends, Strategies and Solutions for Menu Development

By Rob Corliss
March 3, 2023

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Egg dishes are synonymous with breakfast, providing a versatile blank canvas for integrating trending global flavors. With Asian profiles making big moves into the breakfast space, egg-themed innovation is key. Chefs can pull from a rich field of Asian cuisines, incorporating both their ingredients and techniques to ramp up traditional egg cookery.

Here, we highlight various approaches within three egg-cellent classics, sure to add differentiation to morning menus.



The firm, yet custardy layered chew of rolled, folded and puffed eggs complements the allure of a broad range of fillings, sauces and toppings from Japan, Korea, Thailand, China, Vietnam and more.


  • Pork Fried Rice Omelette: Soft omelette (wrapped over the fried rice) + pork fried rice + avocado-wasabi salsa verde + okonomiyaki sauce drizzle
  • Spicy Japanese-Meets-Denver Rolled Omelette: Japanese omelette (Tamagoyaki) rolled with deli-sliced garlic ham and grated cheddar-Jack cheese + blistered Serrano peppers and onion (topper)
  • Light and Breezy Thai Frittata: Spicy Thai ground pork frittata + pickled green mango/papaya/carrot slaw (topper) + grated salted egg yolk
  • Sweet, Savory and Sour Frittata: Chinese lap cheong sausage frittata + tempura broccolini (topper) + pineapple sweet and sour sauce drizzle




The supple elegance of fluffy scrambled eggs adds a premium feel and a familiar format, giving a wide runway for innovation.


  • Shaking Beef Scramble Wrap: Shaking filet mignon + soft-scrambled eggs + Bibb lettuce leaf cup
  • Noodle Eggs: Soft-scrambled eggs + sweet soy-soaked udon noodles + chopped crispy peppered bacon + scallions
  • Kimchi Scrambler Hash: Roasted fingerling potatoes + chopped smoked beef brisket + kimchi + scrambled eggs
  • Coffin Bread Scrambler: Taiwanese coffin bread (hollowed out toasted white bread slab) + soft-scrambled eggs + crispy minced pork butt in spiced soy gravy




The jammy richness of a runny egg yolk wraps around bold Asian flavors, heightening mouthfeel with textural plays in every lasting bite.


  • BBQ Belly Benedict: Buttermilk biscuit + barbecue pork belly + poached eggs + honey-Sriracha hollandaise
  • Yakitori Benedict: Griddled sticky rice cake + yakitori steak slices + poached eggs + yuzu hollandaise + green shiso chiffonade
  • Dumpling Benedict: Crisped and steamed sesame short rib dumpling + fried egg + miso-brown butter hollandaise + togarashi sprinkle
  • Lumpia Benedict: Spiced pork and cabbage lumpia + fried egg + yuzu hollandaise



About The Author

Rob Corliss

Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.