An appealing, stunningly designed full-color cookbook featuring more than 100 recipes for favorite food and drinks from the Egg Shop, New York City’s beloved all-hours brunch-and-cocktails hangout.
For first-time restaurateurs Demetri Makoulis and Sarah Schneider and chef/partner Nick Korbee, eggs aren’t just an easy, protein-packed breakfast go-to, but an extraordinary complement to New York’s wealth of local produce and artisanal meats, grains, and cheeses. With Egg Shop anyone can create their delicious Egg Shop experience at home—whether it’s a quiet breakfast for one or a boozy brunch for twenty.
Inside you’ll find proper egg-cooking techniques as well as instructions on incorporating eggs into super-delicious dishes from the health-conscious to the decadent, using fresh, delicious ingredients: homemade seeded rye bread, the best-quality bacon, and the perfect melting cheese. After mastering the most common and useful egg cooking methods (scrambled, poached, fried) Nick Korbee teaches you how to unlock egg superpowers—coddling them in Mason jars full of truffle oil and basting them with coffee-infused compound chocolate-bacon butter.
Egg Shop includes flavorful favorites like Eggs Caviar, Classic Eggs Benedict, Pop’s Double Stuffed, Double Fluffed American Omelet, Egg Shop Egg Salad, and The Perfect Sunny Up. Nick shows how to build on those basics to create sandwiches, bowls, and other egg-citing dishes such as:
Egg Shop B.E.C with Tomato Jam, Black Forest Bacon, and Sharp White CheddarThe "Fish Out of Water" Sandwich with Pickled Egg and Cognac-Cured GravlaxGreen Eggs and Ham Sandwich with Double Cream Ricotta and Genovese PestoThe Spandexxx Break Bowl with Red Quinoa, Pickled Carrots, and Poached Eggs (every model’s favorite low-carb feast!)The California Breakfast Burrito and more!
Infused with the creativity and playfulness that makes Egg Shop a one of a kind culinary treasure, Egg Shop is the home cook's perfect egg-scape.
The concept was simple a small restaurant that served the best egg sandwiches and Bloody Marys all day but it took Egg Shop founders Sarah Schneider and Demetri Makoulis two years to launch the New York City caf with the aid of chef Korbee. That time allowed the team to define and refine their concept, a dichotomy of butter, bacon and cheesy fare counterbalanced with gluten-free, carb-free, and veg-heavy dishes. It turned out to be a winning combination, shared here by Korbee. Readers will learn how to poach, baste, scramble, and boil eggs like a pro in order to incorporate them into terrific dishes such as roasted beet tzatziki salad; ham and egg sandwiches (there are 17 variations); the Spandex, a protein-packed bowl with quinoa, greens, avocado, and poached eggs; or a toothsome chorizo chili topped with half an avocado that's been quickly baked with an egg nestled inside. Can't-miss sides include Hash Baes, a literal mashup of hash browns and latkes, and chocolate milk French toast. Even if readers never get around to DIY duck confit or a cognac-cured gravlax, they're sure to find plenty of exciting new staples here.