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!
-
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 -
Mission
May 5, 2009 10:47 AM
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.
-
-
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-
re: stomsf
uhockey
May 4, 2009 03:18 PM
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.
-
-
Shane Greenwood
Apr 28, 2009 05:28 PM
The maple egg amuse at Manresa is worth trying too.
›6 Replies-
-
-
-
re: budnball
Debbie M
May 3, 2009 04:05 PM
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!
-
-
-
-
-
Mission
Apr 28, 2009 09:00 AM
There is also Cole Coffee in Oakland.
That specializes in Poached eggs.
›4 Replies-
re: Mission
Steve Green
Apr 28, 2009 09:47 AM
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.
-
-
re: Euonymous
Steve Green
May 3, 2009 04:46 PM
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.
-
-
-
-
The cream-poached egg at Corso in Berkeley, served with pancetta, tomato and grilled bread, is heavenly.
›2 Replies -
BernalKC
Apr 27, 2009 03:58 PM
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.
-
-
-
Windy
Apr 26, 2009 06:04 PM
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 -
-
