Sunday, March 23, 2014


One of the new restaurants in Harlem recently asked us if we wanted our Eggs Benedict well-done when we were having brunch one Sunday.  This was perplexing for a sign of a good Benedict was that the chef can poach the egg perfectly enough that the whites are cooked but the yoke is still soft and running.  One then cuts into the delicate egg yolk to release the golden sauce that adds to the overall richness of the dish.

We were informed that locally some folks complain about runny eggs and this just reminded us of our childhood spent in the South.  Everything was cooked until it was over done to the point of toughness except for the pasta which was boiled until it was extremely soft.  On another new culinary adventure, we even tried to get sunny side up eggs on a pizza from a new eatery that specializes in such things but were served fully cooked yolks on our pie.

This appears to be the complex situation with better dining in general for many folks like the idea of eating at fine establishments but often times just want what they were used to having growing up.  As far as the runny egg issue goes, some places choose to accommodate all taste levels while others uptown just cook everything one way or the other.


  1. It drives me nuts when I get an eggs ben and the yolk is over cooked. If you want hard yoke, just grab a hard boiled egg from your local bodega...

  2. Agreed! I've had a hard time finding good poached eggs in the 'hood. But it is changing. Hooray!