From NYC hotspot Egg Shop, comes an eponymous cookbook, which features over 100 recipes from the eatery that has managed to amass a cult-like following. Egg Shop: The Cookbook boasts an impressive array of dishes, collocated by a common ingredient: eggs. In-house chef, partner, and author Nick Korbee even shares a variety of cooking techniques including everything from coddling eggs to perfecting the sunny-side-up egg. Lucky for you, we managed to snag a handful of recipes from the book so that you can bring a taste of the NYC brunch favorite, home. Sweet and savory, these egg dishes are sure to please. See for yourself.
Roasted Beet Tzatziki Salad
Makes 2 Servings
“This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.”
- 1 cup Beet Tzatziki
- 2 hard-boiled eggs, peeled and quartered
- 1 yellow heirloom tomato, finely diced
- 1 Persian (mini) cucumber, finely diced
- ½ teaspoon red chile flakes
- 2 radishes, sliced into very thin rounds
- 1 teaspoon poppy seeds
- 1 cup equal parts torn fresh flat-leaf parsley leaves, dill fronds, and mint leaves, plus extra for garnish
- 2 tablespoons buttermilk
- Sea salt
- 1 cup Pickled Beets; reserve a little liquid for garnish
- Pinch of ground sumac, for garnish
- Extra-virgin olive oil, for garnish
Beet Tzatziki (makes 2
- 1 cup labneh
- 1 cup grated beets (use those roasted for Pickled Beets)
- ¼ cup peeled, seeded, and minced Persian (mini) cucumber
- 1 garlic clove, finely grated
- ¼ cup chopped fresh dill
- 6 leaves fresh mint, chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Spread the tzatziki on two serving plates and top with the eggs.
In a medium bowl, combine the tomato, cucumber, chile flakes, radishes, poppy seeds, fresh herbs, and buttermilk. Season with a little sea salt.
Broil or sauté the pickled beets to slightly caramelize and blister the outer surface.
Top the eggs with the cucumber-tomato salad and the hot beets. Garnish with more herbs, a pinch of sumac, a little olive oil, and the pickling liquid from the beets.
Pop’s Double-Stuffed, Double-Fluffed American Omelet
Makes one omelet (to feed two very hungry people)
“This is that big boy you’ve heard about . . . stuffed with bacon, sausage, cheddar cheese, spinach, and mushrooms. Not meant for hot-weather consumption, this incredibly filling omelet should be cut in wedges for multiple servings. It’s truly an omelet to feed them all, with humble origins in my father’s home kitchen, where he uses a 1950s milkshake blender to fluff his eggs back to the glistening dawn of the atomic age.”
- 2 maple sausage patties, crumbled
- 6 slices bacon, chopped
- ¼ cup sliced mushrooms
- 6 eggs
- 3 tablespoons half-and-half
- 2 tablespoons unsalted butter
- 1 cup spinach leaves
- ¼ cup grated cheddar cheese
In a 10- or 12-inch skillet, cook the sausage and bacon fully over medium heat. Add the mushrooms and cook until tender. Reserve the mixture in a bowl.
In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun).
Give the skillet a wipe and warm it over medium heat. Swirl the butter in the hot pan to coat it completely. Pour the whipped eggs into the pan and cook until fully set around the outer edges, 2 to 3 minutes. Turn the heat to low and top the whole surface of the omelet with the spinach and cheddar. Cook until the spinach is slightly wilted and the cheese begins to melt.
Add the sausage mixture to one side of the eggs and use 2 spatulas to fold the other half over the side with the sausage mixture. Cook until the eggs are set and the cheese is fully melted, another 2 minutes. The outer surface will be lightly browned in places and likely have some spots where cheese has broken the surface and possibly caramelized on the edges. This is considered a good thing, not unlike “burnt ends” in the BBQ world.
Giant Meringue (Pavlova Gigantica)
Makes one 12-inch pavlova
“A crisp meringue gives a unique eating experience, as you feel it crunching and melting simultaneously. A perfect meringue dessert, with its fissures and epic swirls, also presents a beautiful landscape for garnishes. If you were able to shrink yourself to approximately one inch tall, this dessert would be the gnarliest surf breaks frozen in time. While we know this is impossible, we can always live vicariously through the myriad fruits, nuts, purees, and whips of the world as they garnish our Pavlova Gigantata. Turn on, tune in . . . eat Pavlova.”
Mezcal Strawberries and Toasted Coconut
- 2 cups strawberries, quartered
- 3 tablespoons mezcal
- Zest and juice of 1 lime
- 3 tablespoons pure cane sugar
- Pinch of sea salt
- 1 cup dried shaved coconut
- 1 cup pure cane sugar
- ¼ cup packed light brown sugar
- ¼ cup potato starch
- 4 large egg whites, at room temperature
- Pinch of sea salt
- 2 tablespoons cold water
- 2 tablespoons fresh lemon juice
- 1 cup ice-cold heavy cream
- 1 tablespoon powdered sugar
To make the mezcal berries, in a medium glass bowl, combine the berries, mezcal, lime zest, lime juice, pure cane sugar, and salt. Let the berries rest at room temperature for 2 hours.
Preheat the oven to 350°F. Line a baking sheet with parchment paper. While the oven is preheating, spread the coconut shavings on the baking sheet and toast until golden, about 5 minutes. Transfer the coconut to a bowl, but keep the lined baking sheet for the Pavlova.
To make the Pavlova, in a food processor, pulse the sugars and potato starch until uniformly combined and substantially more fine. Sift the sugar-starch mixture and set aside.
4. In a large bowl with an electric mixer or in a stand mixer, whip the egg whites with the salt to stiff peaks, add the water and whip 1 minute. Add the sugar mixture little by little—a tablespoon at a time—while continuing to whip the meringue. When you’ve added half the sugar mixture, add the lemon juice. Keep whipping and adding the sugar mixture. When all the sugar is incorporated, whip another 2 or 3 minutes, until you have stiff, glossy peaks.
Taking care not to deflate the meringue, form one giant mass of meringue in the center of the parchment-lined baking sheet. Using a spatula, gently work the meringue closer to the sides of the baking sheet into whatever amorphous shape suits your fancy. After all, perfect circles are for squares, man. As you work, be sure to pull straight up with the end of the spatula to create interesting shapes and curls of meringue.
When you are finished with your edible art project, reduce the oven temperature to 300°F and place the masterpiece in the oven. Bake for 30 minutes, then reduce the oven temperature to 250°F (keep the oven door shut!) and bake another 20 minutes. Turn the oven off and let the meringue rest another 10 minutes, then open the oven door and let the Pavlova cool for another hour or so.
To make the whipped cream, using an electric mixer (or a whisk and some elbow grease), whip the heavy cream with the powdered sugar until light and fluffy.
To serve, carefully peel the parchment away from the Pavlova (or better yet, serve on the paper to aid in clean up) and garnish as you see fit with heaping spoonfuls of whipped cream, the berries, and the toasted coconut. This is a grab-and-grub scenario, so don’t even bother slicing it—just provide plenty of napkins and scold people who don’t wash their hands before digging in!