Written By Guest Writer Edibles / Must Have Dec 6, 2013 CRACKED—A New Trend in Dining SHARE VIA: Facebook Twitter PinterestRestaurants are having a moment with eggs – not for breakfast or brunch, but for dinner. Egg yolks are currently the “it ingredient” for bringing both decadence and comfort to an evening dish. We talk to seven of Vancouver’s top restaurants currently showcasing eggs for dinner.Mamie’s TaylorsDevilled eggs, white anchovies, romesco, almonds, celeryWhite cheddar grits, grilled mushrooms, breadcrumbs, scallions, and yolkSchnitzel Salad: winter greens, pork belly, fried egg, curried pears, Cambozola Co-owner & chef Tobias Grignon: “Our white cheddar grits is one of our most popular dishes. The creamy richness of the grits is taken over the edge with the added decadence of the egg yolk and the combination of mushrooms. The Schnitzel Salad, which is my twist on the classic Frisée Salad with Lardons, sees the soft egg yolk act as a warm creamy dressing for the salad as well as embracing the other ingredients.” Hawksworth RestaurantPoached hen egg, soft polenta, wild mushroom, pancetta, Madeira Chef de cuisine Kristian Eligh: “Eggs are delicious. This is the first time that Hawksworth Restaurant has showcased eggs on our menu for dinner. This is a very comforting dish that we felt was ideal for our new fall menu. Thanks to modern cooking techniques, our kitchen is able to precisely cook our soft poached eggs to perfection using the sous vide. Also, the fall season brings us some amazing truffles, which pair beautifully with this dish.” Pidgin RestaurantPork belly rice bowl, Asian pear kimchi, bamboo, quail eggVitello tonnato, veal, albacore tuna, fried egg emulsion, togarashiOnsen Eggs Executive chef Makoto Ono: “Eggs are a good choice for dinner because they’re versatile and easy quick to prepare. Eggs add richness to any dish while still being healthy and are a protein that people enjoy. Depending on the dish, we sometimes use the sous vide for cooking eggs. For example, when I prepare Onsen eggs, a traditional Japanese boiled egg, we use the immersion circulator to control the exact temperature for even cooking.” WilderbeestSlow-poached farm egg, toasted barley, sunchoke cream, Comté caerphilly cheese Co-owner James Iranzad: “We love eggs, and ours are from North Thompson Heritage Ranch, cooked sous vide method at precisely 62 degrees. We find this to be the ideal temperature to achieve the silkiness we’re looking for, which is perfect on the palate and with the texture of the sunchokes. As for why we love eggs at dinner… well, decadence doesn’t really get any more elegant than that, does it?” EspanaSpanish Style Scotch EggHouse-made Morcilla with golden chanterelles, fried egg and sherry warm spiced chickpea puree, mojo rojo, fried egg, crispy sage Owner & chef Neil Taylor: “For our Scotch Egg, we soft boil an egg, wrap it in chorizo sausage, roll it in bread crumbs, deep fry it and then serve it. The success of the dish is having a centre with a perfect runny yolk. For our housemade morcilla, the egg yolks add a decadent richness to an already rich dish.” Bao Bei Chinese BrasserieOmelet with salted turnip and butterSunny-side up free-range egg Restaurant manager Daniel Burke: “We have an omelet in the snack section of our dinner menu, as well as a side option of a fried egg that can be added to any dish. As we are a brasserie, we cook our omelets in the French tradition with lots of butter and we don’t let it brown. Our omelets are served “wet” and with a drizzle of our chili oil. We always recommend adding our fried egg option to our sticky rice cake dish. A beautiful sunny-side up egg on top of our sticky rice cake is visually stunning and delicious.” ChichaTacu Tacu de Locra de Zapallo Co-owner & chef Shelome Bouvette: “This is our vegetarian version of a traditional dish from Peru, which is usually made with a steak and a fried egg on top. Our dish is made up of crispy lima beans cakes, butternut squash stew, Parmesan, and topped with a fried quail’s egg. We chose a quail’s egg as this is a small dish and this egg is the perfect size.” ChefseggsRestaurantsVncouver SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Food News October 1, 2019 Rancho Vignola – Vancouver Island Harvest Sale Rancho Vignola – New Crop Nuts & Dried Fruit is hosting its annual Vancouver Island Harvest Sale on November 29th and 30th at ... Read More Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Dessert / Recipes / Sponsored February 26, 2018 DIY Blueberry & Lemon Curd Shortcakes in a Jar Are you in need of some inspiration? Foods in a jar just seem to taste better, after all we do eat with our eyes first. A Do-It-Yourself Blueberry ... Read More Comments are closed.