1. Softly does it
Sure, hot-smoked salmon and quinoa fritters are delicious on their own, but if you really want to make this dish sing, you're going to need to slice open some soft-boiled eggs and let them take it directly to the big time.
Adam Liaw knows how to put an egg on it. These udon noodles he's sharing with friends get yolky with some steamed googs. Just be sure you have an adequate friend-to-egg ratio, nobody likes a greedy egg-gobbler.
Do not freak out. Beef tartare, or more bluntly, raw steak and egg, is a classic combination that is nothing short of pure genius. The two raw elements, although enough to make vegans squirm, create a beautiful magic when mixed together. Luke Nguyen's Vietnamese version is rich and creamy with a herby freshness, it leaves well-done, creamy-mushroom-doused fence posts for dead.
The vegetal artichoke, salty jamón and soft egg come pretty close to the holy trinity in this rustic dish. It's a crusty loaf at-the-ready, elbows-on-the-table, share-with-friends kind of meal that can only be improved by a velvety Spanish red.
5. Luxe and luscious
While we're on the subject of jamón and eggs, let's talk about another outrageously good pairing: truffle and eggs. Can you think of a more eye-widening, dreaming-of-the-possibilities coupling? Perhaps. But what if we said you could also have the jamón and you could bring it all together with parmesan for a wild mushroom risotto? Exactly.
6. Bake it until you make it
You can bake an egg on top of just about anything. Maybe on some spinach? Maybe on some greens and Turkish sausage? And maybe on these saucy and cheesy cherry tomatoes. It's really one of the best things about eggs, they can transform fridge debris into a beautiful breakfast, lunch or dinner.
7. Sausage and eggs, inside-out
Now that you've got a handle on putting eggs on it, you might want to shake things up and try putting your eggs in it. Revolutionary, we know, but these Scotch eggs are well-worth the mix up, especially when it dawns on you that this a sausage and egg breakfast you can eat sans cutlery.
8. Know your yolk-lore
Although you can top myriad things with an egg, it pays to know how to do it right. Rich and unctuous, egg yolks can tip the balance into the danger zone. Don't go around putting an egg on it willy-nilly, and steer clear of astringent or already-fatty flavours. This soft polenta with sage and fried eggs is your benchmark for egg addition.
9. Hold the mayonnaise on the Lyonnaise
Look at that egg sitting plump and perfectly poached atop the outstretched curls of frisee in this Lyonnaise salad. This is where an egg belongs and, when applied correctly, negates the need for any mayonnaise or creamy dressing. So next time you're faced with a lacklustre salad or wilted green, turn it around and put an egg on it.
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