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Put an Egg on It: Dishes We Love in Chicago with Eggs on Them

Put an Egg on It was born out of a very simple question: do all foods taste better with an egg on them? As far as savory courses are concerned, the answer seems to be almost a definite yes. (Very unscientific calculations were in the 99 percent range.) It doesn't matter if the egg is fried, poached, or cooked in a thousand dollar sous vide machine, that plump yolk—which should slowly erupt like molten lava—improves just about everything it touches. More

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