The Foodology Collective

While perusing the most recent issue of Bon Appetit, I came across their predictions for the “Hottest Food Trends of 2009!” Now, being a trendy sort of person, especially when it comes to food, I made the snap decision to make a New Year’s resolution. Quickly brushing past peanut butter and homemade ricotta, my eyes fell upon the beautiful words, “Anything With an Egg on Top,” and thus my declaration was made: Anytime I see the option for an egg-topped dish in 2009 (or the option to add an egg to a dish), I would try it at least once.

I do need to note that this “trend” has been around for quite some time. Breakfast specialties aside, dishes which call for a topping of egg are present in almost every culture. For example, the Japanese put a raw egg over Tsukimi soba to quickly poach in the hot tsuyu (similar would be Korean batchoy) and a fried one over katsudon (fried pork cutlet). Koreans use it in Be Bim Bop (if you’re in Chapel Hill, NC and want a relatively tasty version of this dish take a quick trip to Fuse). Loco Moco is a unique Hawaiian dish consisting of rice, a hamburger patty, a fried egg and brown gravy. In South American culture, Bife à Cavalo is a Brazilian specialty of egg placed over a steak very similar to the French oeuf à cheval (Interestingly, the names of both of these dishes refer to equestrianism. Cowboy breakfast, anyone?). Also in France, a croque-monsieur (hot ham and cheese) served with a poached egg on top is called a croque-madame. Even present in Scandinavia, the Swedish dish of Biff Rydberg consists of a hot beef and potato hash topped with a raw egg to be mixed in by the diner.

Why eggs? I can personally attest that adding an egg on top of a dish (especially a meat-based dish) just makes it that much more decadent, but the reason can be broken down in a more scientific manner. Eggs are an excellent source of protein and are rich in amino acids, including glutamic acid. Glutamic acid is detected as a “savory” flavor by specialized receptors on the human tongue. This “savory” flavor also found in many meats and fermented products such as cheese is referred to as umami and is now considered to be the “fifth basic taste.” Umami is a subtle flavor and it combines very well with other tastes. It serves to round out a flavor as a whole and to make food taste more delicious. Umami is also apparently synergistic and adding more umami rich food tends to compound the savory factor in a dish. Therefore, placing an egg on top of a steak, or a pizza or even pasta helps to complete the flavors and make your meal that much more delicious.

In case you needed more reasons to think about saying “yes” to putting an egg on top of that next steak or even salad: Eggs have been consumed since the beginning of the human timeline in multitudes of forms. They are easy to obtain, a good nutrition source and can be added to virtually any dish. Additionally, the egg has long been celebrated as a socio-religious symbol of fertility, creation and new life (think Easter). In any case, when I get the option to add an egg on top of that next dish, I am going to wholeheartedly agree. At least once, I encourage you to do the same.

Getting started early: On a recent trip to one of my current favorite, visit-on-a-weekly-basis restaurants, I was delighted to be given the chance to start my resolution. City Beverage in Durham, NC offers The Wisconsin Hangover Cure: a hamburger topped with lettuce, tomato, red onion, white cheddar, applewood smoked bacon and, of course, a fried egg. The burger is delicious and the egg nicely complements the hearty flavor of the beef, cheese and bacon. Based upon this first meal, I have a feeling that I am going to enjoy this promise to myself and that it is one resolution that I’m likely to keep.