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10 Fantastic Classic and Creative Egg Dishes in Los Angeles

LA Weekly made a list of their 10 top egg dishes in LA and I think they got it right. Yes the Egg Salad Sandwich at Euro Pane made the list. Take a look and tell me what"s missing.

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  1. I love the tempura egg that Hannosuke serves with their ten don bowls http://www.yelp.com/biz_photos/hannos...

    1 Reply
    1. re: Servorg

      100% agree. I dish that should be included. For me they also left out Mozza's Ricotta & Egg Raviolo with browned butter and Plan Check's Pastrami Nosh.

    2. Petrossians!

      Saddlepeak Lodge used to do this soft boiled egg with a side of caviar and toast sticks for dipping in soft boiled egg, and coating with the caviar...i've enjoyed that concept generally at a few other spots in town.

      1. and how could I forget Superba Snack Bar's smoked bucatini carbonara, poached egg, pancetta, black pepper & parmesan.

        1. Thee Slut!!!

          Limiting the list to 10 though? Brent's pastrami and eggs is a classic and pretty amazing.

          1. I could probably name 10 other egg dishes than those.

            (Well, at least 9, anyway)

            1. Melisse, Petrossian, Hannosuke all should be included.

              Oh, and the matsutake chawan mushi at Shunji as well.

              9 Replies
              1. re: J.L.

                What about the sea urchin with truffle chawan mushi? ;-)

                1. re: Porthos

                  Certainly qualifies as a "surf n turf" egg dish, no less!

                  1. re: Porthos

                    Great photo there, Porthos. It certainly looks expensive... likely worth what you had to pay for it.

                    1. re: Tripeler

                      If I'm not mistaken I think the a la carte price is a mere $10-20. Closer to $10 and I'm only adding $20 because I can't believe it's only $10-ish!

                      1. re: Porthos

                        Wow, that is remarkably inexpensive. Hard to imagine truffles with uni -- sort of blows my culinary mind. I have had chawan mushi with foie gras and with uni, but never together. This was in Tokyo where there are a few places (like my neighborhood sake bar) that do gorgonzola-ae and different Japanese small dishes then sneak in blue cheese or gorgonzola, and the only way to pair them with sake is to get one of those lactic acid-heavy sakes like kimoto or yamahai since pure acidity won't really do the trick. Anyway, thanks for the response.

                        1. re: Tripeler

                          Raku Vegas has a pretty ridiculously good foie chawan mushi served with a side of udon used for dipping into said foie chawan mushi. Pretty darned good at 2am.

                          1. re: Porthos

                            This is puzzling, because Chawan Mushi is usually not liquid enough to be used as a dip for noodles -- as if a dipping sauce for noodles is a commonplace item (it really isn't). But oddly enough, there is a chain in Japan called Raku which is quite cheap and serves various egg dishes like omelets and omu-rice and the like.

                            1. re: Tripeler

                              When it's all mixed together, think of it like a thick cream sauce which clings to the udon.

                    2. re: Porthos

                      The sea urchin with white truffles chawan mushi is one of my favorites there.

                  2. I had the Green Eggs and Ham at Bucato today. It was good (although the white was slightly undercooked for my taste), but I thought that the Crispy Polenta with Wild Mushrooms, which also included an egg, was the standout dish.

                    1 Reply
                    1. re: aching

                      How does it compare to the Green Eggs and Ham at Huckelberry?