The Definitive Guide to Ordering Eggs at Brunch
Because you still have no idea what “over medium” means
Pop quiz: What’s the difference between a poached egg and a soft-boiled egg? Over hard versus over medium?
Yeah, we thought so.
Before you step up to the marble counter at Buvette, it’s time to get your facts straight. Here is the definitive guide to ordering eggs--and, of course, the best places to get each type in the city.
What it is: This one’s easy. Egg whites and yolks are whisked together to create soft and fluffy goodness.
Where to get it: With sourdough toast and greens at The Smile
26 Bond St. (at Second St.); 646-329-5836 or thesmilenyc.com
LOW AND SLOW
What it is: Sometimes called “soft scrambled eggs.” They’re simmered on the stovetop on low heat for 20 to 30 minutes. The result? A cheese-like texture that pairs perfectly with asparagus…or pork.
Where to get it: With toast and a mountain of prosciutto at Buvette
42 Grove St. (at Bleecker St.); 212-255-3590 or ilovebuvette.com
What it is: These guys are cooked with the shell on for 9 to 12 minutes until the whites and yolks harden.
Where to get it: On a bed of kale at The Fat Radish
17 Orchard St. (at Canal St.); 212-300-4053 or thefatradishnyc.com
What it is: It’s prepared the same as hard-boiled, except you cook the egg for only five to seven minutes. The whites are solid, but the yolks remain runny.
Where to get it: On a cheddar-ham biscuit at Iris Café
20 Columbia Pl. (at Joralemon St.), Brooklyn; 718-722-7395 or iriscafe.nyc
What it is: The egg is cracked and cooked on a hot frying pan (no flipping allowed) until the edges are crispy and the yolk is opaque but still runny.
Where to get it: With black forest bacon, cheddar, tomato jam and pickled jalapeño on a roll at Egg Shop
151 Elizabeth St. (at Kenmare St.); 646-666-0810 or eggshopnyc.com
What it is: The big difference here is that the egg gets flipped, but only for a few seconds--long enough to set the white edges but still short enough to keep the yolk runny.
Where to get it: On a brioche roll at Juventino
370 Fifth Ave. (at 35th St.), Brooklyn; 718-360-8469 or juventinonyc.com
What it is: More flipping--for a solid two minutes--resulting in whites that are cooked and a yolk that’s creamy but not runny.
Where to get it: With hummus, tabouli and zahatar pita at Café Mogador
101 Saint Mark's Pl. (at First Ave.); 212-677-2226 or cafemogador.com
What it is: Time to get really serious about this flipping. It’s cooked until the yolk is fully firm and basically the consistency of a hard-boiled egg.
Where to get it: On the fried-egg sandwich at Cookshop
156 Tenth Ave. (at 19th St.); 212-924-4440 or cookshopny.com
What it is: Meet the star of your eggs Benedict. Here, the egg gets tossed in boiling water for three to five minutes, resulting in a little egg blob that sits on top of your toast and runs yolky when you pierce it with a fork. Sometimes goes by the alias “basted eggs.”
Where to get it: Atop avocado toast at Café Cluny
284 W. 12th St. (at W. Fourth St.); 212-255-6900 or cafecluny.com
What it is: As the name suggests, these guys go in the oven (typically floating in sauce and cheese) and come out runny and piping hot--ready to be swirled around and consumed pronto.
Where to get it: In a smoky green shakshuka at Jack’s Wife Freda
224 Lafayette St. (at Spring St.); 212-510-8550 or jackswifefreda.com
What it is: OK, fine. You know what an omelet is.
Where to get it: Stuffed with spinach and mushrooms at Clinton Street Baking Company
4 Clinton St. (at E. Houston St.); 646-602-6263 or clintonstreetbaking.com