What’s Up With The Fried Egg On Top Of Everything?

I’m not a formal chef, I basically don’t even like to cook, bake or do anything that requires more than three steps.  Yet, that doesn’t stop me from considering myself a foodie and a fan. So, if we have the money and the opportunity to go out to dinner my husband and I go out to eat, it doesn’t have to be expensive.

It’s our hobby, sport, our most delectable treat and by now as you know, we always order dessert. A meal is not complete without it. Lately, I have observed something absolutely intriguing: the almost fried egg on top of pretty much any entrée. What’s up with that? I don’t have a problem with that except it seems like a foodie fad of the month. Where did it start, and why?

A fried egg, sunny side up. (Photo credit: Wikipedia)

Who thought of this? I would clearly love it and would be tempted to order it but every time I have seen it served the egg was undercooked and too “wiggly.” Just my personal idiosyncrasy. Likewise, I do not eat steak tartar, salmonella alert.

Flip this sucker around and make sure it’s cooked properly and I would be most happy to have a fried egg (fried not practically raw) egg on most anything.

I’m open to (some) trends, I even tried kale and quinoa though I was late in the game and did not become obsessed with it like many people I know. Frankly if I never hear those two items again I would be quite happy.

Now, carrot cake and chocolate mousse cake I can hear forever.

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I’m fine with this trend though I would specify the egg to be “over medium: there’s something about those loose transparent egg whites that gets my stomach to rumble and I can’t look or eat them. Not a chance.

So, I’m wondering, what will the new trend be? We’ve been through muffins, “cronuts” (I have never tried one or at least the official one) cupcakes, kale and quinoa. I’m happy to try the overcooked fried egg delight but I’m wondering if we could make a new trend happen. One that WE could create just for the fun of it.

PS It does NOT have to be healthy. I pick bite-size homemade jelly doughnuts, with a lot of currant jam.

What would you like? No calories, no fat, no cholesterol guaranteed.

 

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