When it comes to cooking, eggs are generally among the first ingredients you get to grips with, but they can also be the most difficult to master. The fact that different people like their eggs cooked different ways tends to complicate this matter even further. So, given that we have to face up to the things pretty much every weekend at brunch, we thought it best to seek out the best methods for cooking them. Though there are plenty of chefs out there, all with their own philosophies and methods, it’s hard to imagine that many have spent more time thinking about eggs and their applications than Mr Nick Korbee, executive chef at New York’s Egg Shop. The Nolita hotspot, which opened its doors in late 2014, was originally intended by Mr Korbee and founders Ms Sarah Schneider and Mr Demetri Makoulis to offer the perfect egg sandwich. However, when experimentation started, it was clear that they could do a lot more with the humble ingredient – the result being the restaurant’s current egg-centric menu, featuring everything from classic breakfast sandwiches and scrambles to dinner options such as yolk-stuffed burrata, Korean bibimbap and more.
“Everybody has some emotional connection to an egg, to eating an egg, to cooking an egg” says Mr Korbee. “And that’s why it’s an amazing ingredient. When you say ‘egg’, I immediately think of the perfect soft scrambled egg that my grandmother used to make for me and put over white toast. And it was just so simple but, you know, if I stubbed my toe and started crying, that’s all I wanted to eat.” Below, Mr Korbee – mastermind behind the menu at what he calls “a temple for the egg” – offers his expert guide to cooking them in all our favourite ways: that is, boiled, poached, scrambled and fried. Once you’ve got these techniques sorted, avoid what Mr Korbee calls “the stigma of any style” with his tips to take your eggs that one step further.