The foodservice industry is moving beyond the ubiquitous egg sandwich to offer this versatile protein source in everything from traditional favorites like deviled eggs to more buzz-worthy applications like egg-topped broth bowls and shakshuka.
“It all started when eggs became good for you,” says Chef Neil Doherty, Sysco’s Senior Director of Culinary Development. “From there, people started putting them in and on just about everything.
Millennials, who love experimental riffs on familiar foods, have found a place for eggs in every day part due to their rich mouth-feel and natural ability to absorb and intensify flavors. Schug, an herbaceous Middle Eastern hot sauce, is being used to give egg dishes an unexpected kick. While Japanese-inspired eggs marinated in soy sauce provide a salty savory punch to ramen and other noddle bowls.
“Eggs are a great source of protein,” Doherty says. “And since they are so readily available and inexpensive, they can easily be offered as add-ins or add-ons for a highly profitable upcharge.”
But eggs can be finicky, too – especially in more creative applications. Trying to get a perfectly cooked fried egg on top of a properly cooked pizza, for example, will likely require some trial and error so that both turn out right. “It’s all about timing, “Doherty says. ”And making sure the egg white is cooked. Runny yolks are great; runny whites can ruin a meal.”
How do you like your Eggs?
Shanghai-style Pomfret – This flaky white fish can be pan-fried whole and served with shanghai noodles, bean sprouts, choy sum, pickled peppers, and last but not least, a sunny side-up egg.
North African Shakshuka – A traditional dish featuring eggs poached in spicy tomato borht with peppers, onions, feta and cilantro.
Get some other recipe ideas in the Sysco Foodie Spring Recipe Book!