Egg technique is getting fresh attention this September, as cooks turn to a method highlighted by columnist Eric Kim. At the center is a simple change: instead of frying eggs in oil or butter, some are basting them with warm broth. The result is a gently steamed texture, described by local chefs as tender and moist.
On Friday morning at a Lower East Side diner, line cook Angela Ruiz poured chicken broth over eggs in a shallow pan. She said the method requires only a few extra seconds, but the difference is clear. "You get a softer top, almost custardy," she noted, as she slid eggs onto a plate beside toast.
Basting eggs with broth is not a new technique, but it is rarely seen in commercial kitchens around the city. Several restaurants in Brooklyn and Queens report experimenting with the approach this week, citing requests from diners who read about it online. Prices remain unchanged; at most spots, two eggs still run between $5 and $7.
The move comes as fall menus shift toward heartier fare. Some cooks are using vegetable or mushroom broths to pair with seasonal produce. Others stick with chicken stock, citing its mild flavor. For home cooks, Kim’s article offers step-by-step guidance, but most restaurant staff say the process is simple enough for a busy breakfast rush.