It's 10:56 a.m. on a chilly winter Wednesday, and people cluster near the front door as they wait for tables to open at Egg Shop in Manhattan's Nolita neighborhood. At this ovo-centric eatery, brunch is a relative term that's celebrated any time, any day. This restaurant is a temple to the egg, with a two-hour wait on weekends since opening August 2014. And it's all about the eggs. Fluffy, crispy, wobbly, runny, creamy, chunky, oozy — we love our eggs in all their versatile incarnations. The day after his Egg Shop cookbook released, author and executive chef Nick Korbee takes us into his kitchen to reveal his trade secrets. Learn how to make the best versions of your favorite egg styles, and enjoy superior eggs no matter where you live. (more...)
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