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
