Flavor Trends, Strategies and Solutions for Menu Development

The Topper with Texture Egg toppers increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce”

The crispy Thai Fried Egg is presenting indulgent opportunities.
Egg toppers continue to be extremely popular with dining consumers, so operators should not adopt a “been there, done that” attitude about them. They increase the flavor, variety and perceived value of dishes, and the yolk provides an additional “sauce.”

A variation of the egg topper we are increasingly seeing is the Thai fried egg, which is cooked in a pan or wok containing a pool of very hot oil. The egg floats on the oil as it is cooking, allowing the yolk to remain liquid while the bottom fries to a crispy crunch.

The Thai fried egg can add textural interest to a variety of handheld and bowl-based dishes, a personal favorite being The Rogue breakfast sandwich at Chimney Coffee House in Los Angeles, an egg-on-egg treatment featuring a soft scramble topped with truffled pork sausage, a toasted cheddar frico and yuzu mayo, crowned with a crisp Thai fried egg.


Eggs Break Out – read the full story on how the everyday egg is one of our top 10 flavor trends for 2019


From the Jan/Feb 2019 Top 10 Trends issue of Flavor & the Menu magazine. Read the full issue online or check if you qualify for a free print subscription.

 

 

About The Author

Gerry Ludwig

Gerry Ludwig is corporate consulting chef at Gordon Food Service, where he creates trends-based culinary solutions for operators, conducts seminars and workshops and hosts trend-tracking tours.