• Eggs Go Global All Day Long

    Egg salad. Deviled eggs. Eggs over easy. No ingredient is more wholesome, down-home, and All-American than a farm-fresh egg.

    But today’s trendsetting diners want to see global flavors on menus, from Thai Sriracha sauce to Tunisian harissa. They expect to “travel” when they dine out and to boast on social media about the experience.

    Eggs bridge the gap between familiar and foreign. They are global citizens, at home everywhere—in Vietnamese bahn mi, Japanese ramen, and a Spanish tortilla. If you want to take your cutting-edge customers on a voyage of discovery, look to eggs. Adventuresome diners will follow eggs anywhere.

    Here are just a few egg-centric ideas from trending world cuisines

    From Vietnam:
    Make a meatless bahn mi: Prepare a thick egg frittata. Slice when cool and layer in a baguette with butter lettuce, pickled carrots and daikon, cilantro, sliced jalapeños, and Sriracha mayonnaise.

    From Japan:

    Serve cold soba noodles with a dipping sauce and a garnish of chopped green onions, sliced boiled egg, and toasted nori (seaweed).

    Serve ramen in pork broth with baby bok choy, green onions, shredded ham, and a poached egg.

    From Spain:
    Make a tortilla—a thick unfolded omelet—with beaten eggs, fried onions, and Yukon Gold potatoes.

    Make a tortilla with beaten eggs, wild mushrooms, and Spanish chorizo.

    From Provence:
    Make a pan bagnat with fresh (or canned) tuna, roasted peppers, anchovies, sliced boiled eggs, and aioli.

    From North Africa:
    Prepare shakshouka: braise sliced sweet peppers, tomatoes and harissa, then bake eggs on top.

    From Turkey:
    Serve eggs over easy on a bed of spinach with a drizzle of yogurt, brown butter, and Aleppo pepper.

    Moroccan Egg Tartine

    Featured recipe: Moroccan Scrambled Egg Tartine, Grilled Rosemary Eggplant, Spiced Lamb, and Arugula has the bold Mediterranean flavors diners crave.