Next Level Eggs

Eggs are so great in every form, but let's just say you're bored of poached/scrambled/fried/boiled. Here's where we talk next level eggs and where you can find them.

Sous vide egg aka 65/63-degree egg

Sous vide is a cooking method where food is vacuum-sealed and cooked slowly (often around the hour-mark) in a temperature-controlled water bath. Eggs cooked this way have an incredibly silky, creamy texture.

Where to get it:

VIC

Cumulus Inc, CBD — with grilled Lyonnaise sausage, smoked hock, braised beans on weekends, or with braised winter greens on toast with parmesan.

Hobba, Prahran — with wild mushrooms, sauteed onion, chives, jus and bacon lardons, sourdough and Persian feta; or with chilli con carne, slow-cooked beef brisket, goats cheese croquettes finished off with shaved dark chocolate and a salad.

The Maling Room, Canterbury — in the salmon breakfast, which includes smoked salmon, fresh herb salad with dill and mustard dressing, salmon caviar, grilled asparagus and lemon salt.

NSW

Devon On Danks, Waterloo — in Breakfast With The Sakuma's, with miso grilled king salmon, smoked eel croquette, radish petit salad and kewpie mayonnaise.

Yellow, Potts Point — with pumpkin consomme and mushrooms.

The Bach Eatery, Newtown — with wild mushroom ragout and pappardelle.

Scotch eggs

These babies seem to be making quite the comeback on menus around town. Traditionally a scotch egg is a hard-boiled egg wrapped in sausage meat, coated in bread crumbs and baked or deep-fried.

Where to get it:

VIC

Lights In The Attic, Hawthorn East — in the Bird's Nest, served with potato chips nest and kransky chilli beans base, with parmesan.

Windsor Delicatessen, Windsor — with coleslaw and hot english mustard.

Bellota, South Melbourne — quail scotch eggs with morcilla, mustard and cress.

NSW

Devon On Danks, Waterloo — taro scotch egg, fried egg noodles, sautéed Asian mushrooms in a garlic butter sauce with freshly grated Western Australian black truffle.

The Hazy Rose, Darlinghurst — as part of their bar snacks menu

Orto Trading Co, Surry Hills — with salt cod and piccalilli. 

Deep-fried/crusted eggs

An instant way to make an egg more interesting is to add another layer to it. Fry it or crumb it. A bit of oil is appealing the morning after a late night, you know?

Where to get it:

VIC

Lux Foundry, Brunswick — crispy poached eggs on sourdough with chilli caramel jam and coriander.

Industry Beans, Fitzroy — green papaya and peanut crusted egg, with carrot, bean shoots, green mango, coriander and nam jim (blue swimmer crab optional).

The Pour Kids, Malvern — deep fried, crumbed poached eggs with chorizo, feta, frieze lettuce and EVOO.

NSW

The Greens, North Sydney — grilled asparagus with shaved pecorino, crumbed egg and white truffle oil; breakfast salad of hot smoked trout, wild rice, pickled cucumber, soft centred crumbed egg, preserved lemon and dill.

In Asia, North Strathfield — crispy panko egg with caramelized twice cooked pork belly and sweet tamarind sauce.

The Paramount Coffee Project, Surry Hills — crumbed eggs on toast with mustard-braised hock and kale.

Asian-style

An Asian way to serve up an egg is fried and with a dash of soy sauce. But there's also egg custard, omelettes and more — it really depends what else is going on in the dish. A fair few cafes are doing the fusion thing too.

Where to get it:

VIC

Lil Boy Blue, Kew — parmesan and panko crusted eggs, crispy bacon, chef's selection of bread, hummus, crispy chickpeas and herb salad.

Mina-no-ie, Collingwood — baked eggs with sweet miso, roasted eggplant, butternut, provolone and sourdough.

Magic Mountain Saloon, CBD — coconut egg custard with steamed mushroom, spinach and Thai basil.

NSW

Where to get it:      

Devon On Danks, Waterloo — please see 'Scotch eggs' and 'Sous vide eggs'.

Showbox Coffee Brewer, Manly — salmon sashimi on wild rice salad with soft egg and pickled ginger.

Bills, Bondi Beach — ginger cured prawn and spring onion egg white omelette, spiced salsa rosso.