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Best Poached Egg Dish in SF or Surrounding?

On my past trip to San Francisco/Los Angeles/San Diego I fell back in love with poached eggs and had some wonderful presentations -

1) Boulevard's Slow Cooked Organic Farm Egg with Soft Polenta and Roasted Garlic, Quercia Acorn Prosciutto and Shaved Himalayan Truffles
2) The French Laundry's WHITE TRUFFLE CUSTARD - with a Ragoût of Périgord Truffles
3) The Bazaar de Jose Andres - Tortilla de patatas ‘new way’- Warm potato foam with a slow cooked egg 63 and caramelized onions
4) Osteria Mozza - Fresh Ricotta & Egg Raviolo with browned butter
5) The Croque Madame at Butler and Chef and Bouchon
6) Chez Panisse Cafe's Bob's Cardoons and Potatoes with Black Truffles and Egg (ok, not so wonderful)

So, who is doing the best thing with Eggs in San Francisco right now, Duck Eggs would be even more appreciated!

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      1. At the high end since your list is high end, Coi serves a giant egg with farro that was marvelous. We liked it best of the various things we tried there. It's on the dining room menu, but you can order in the bar.

        I still miss the egg salad at Desiree. I keep buying fancy eggs ($5.50 a dozen from Mariquita, including a gorgeous green egg, a terrifying $9 for Soul Food Farms?!) but so far my best results have been from the fresh, inexpensive, not organic eggs from Haney Farms sold Saturdays at Alemany Market.

        2 Replies
        1. re: Windy

          Incanto's spaghettini with cured Sardinian tuna heart and raw egg should also be on this list. Guaranteed to please any poached egg lover.

          1. re: Windy

            Coi's slow-cooked egg is cooked for about 45 minutes at 148 dF (or there abouts). It has a unique creamy texture to the yolk with a very soft white. It is usually the hit of the meal when I talk to folks who have been there.

          2. I have had some fantastic poached eggs at Cafe Fanny in Berkeley in the past.

            I have not been recently.

            I would imagine they are still very good?


            1 Reply
            1. re: Mission

              I've never even had a real poached egg at Fanny?!
              They use those silly little basket/steamer/egg poacher machines. That's not really my idea of good eats.

            2. You might look into Boulette's Larder in the Ferry Building. Great egg dishes for weekday breakfasts and Sunday brunch. One of my favorite breakfasts in the city...


              1. Betty's Oceanview Diner has a few dishes that feature poached eggs. These dishes - hash, scrapple, and 'california breakfast' - may not in the same creative league as most of the dishes you mention. But the light, greaselessnes of the eggs manages to give a subtle twist to familiar combinations.

                1. The cream-poached egg at Corso in Berkeley, served with pancetta, tomato and grilled bread, is heavenly.

                  2 Replies
                  1. re: Truffle Dog

                    Ditto on that truffle dog. Had brunch there last Sunday and that poached egg was memorable. adam

                    1788 Shattuck Avenue, Berkeley, CA 94709

                    1. There is also Cole Coffee in Oakland.

                      That specializes in Poached eggs.


                      4 Replies
                      1. re: Mission

                        Looking at the photo of Cole Coffee eggs at the link above, I'm less than impressed. Any place that "specialized in poached eggs" ought to be doing them the proper way -- in a vortex of boiling water, rather than in those nasty little metal cups.

                        1. re: Steve Green

                          Perfectly poached eggs are not cooked in a vortex of boiling water. They're not cooked in boiling water at all.

                          1. re: Euonymous

                            OK then, a vortex of simmering water. All I know is, whenever I've had them at a good restaurant, they come out looking like the ones I cook in a vortex. Not like those in the Cole photo, which look more like the eggs in an Egg McMuffin. YMMV. Are you saying those so-called poachers are the proper way to poach an egg? Please educate me.

                            1. re: Steve Green

                              Nope. All I said is that poached eggs are not cooked in boiling water. If you're really interested in learning how they're cooked properly (which I don't think is the case) then let's take this to the Home Cooking board.

                      2. It's not very refined, but Wood Tavern's crispy pork belly w/ frisee and poached egg is a lovely morphing of the bistro classic.

                        1 Reply
                        1. re: lexdevil

                          Wood Tavern's crispy pork belly gets my vote too. The egg was poached beautifully and the pork belly...mmmm

                        2. The maple egg amuse at Manresa is worth trying too.

                          6 Replies
                            1. re: Shane Greenwood

                              I have to agree. The Arparge egg at Manresa is one of the most exquisite things to ever pass between my lips! I may not spell it right but i still taste it!

                              1. re: budnball

                                It was good, but not as good as that at TFL or Providence - and the egg(s) at La Folie........wow..........reviews coming soon.

                                1. re: budnball

                                  Is this egg named after L'Arpege in Paris? Because I've had the maple egg amuse there, and loved it. (On a second visit, instead of maple, they used a green sauce (I want to say it was roquette). It was also great.) I hope I can try Manresa soon!

                                  Oh, and from above, I would also recommend Wood Tavern's pork belly. Piercing the yolk and watching it slowly flow over the pork is such a great memory!

                                  1. re: budnball

                                    Agreed that it is FANTASTIC, but it's not really relevant to this thread b/c it's not a poached egg...

                                2. I read last week about the 64 degree quail egg at the Ritz-Carlton Bar in SF. Plan to go there on Saturday (date night!) so I'll report back.

                                  From SFGate: "The 64-degree quail egg with caviar ($10) is really a showstopper, with the soft-boiled egg set atop a transparent wrapper that emits smoke when you touch it with your spoon."

                                  1 Reply
                                  1. re: stomsf

                                    I had this - it was served as an amuse with the chef's tasting. While the presentation was interesting with STRONG influences from mg the taste was relatively standard for quail eggs and caviar. A solid preparation, but more wowing to the eye than the palate.

                                  2. I had a very nice "one hour egg" with spring onions and house made maple bacon at 231 Ellsworth in San Mateo.

                                    1. Whats the differance between Poached and Coddled eggs?

                                      And is there really anything wrong with cooking eggs in the little steam dishes?

                                      I cook them both ways.

                                      The only real taste differance is that I put butter in the little steaming trays before I add the egg.

                                      1. The folks at Foreign Cinema do wonderful things with eggs -- see their brunch menu at www.foreigncinema.com. They've even written a cookbook called __Country Egg, City Egg__ that's devoted to egg cooking.

                                        Foreign Cinema
                                        2534 Mission St., San Francisco, CA 94110