Special: Winter Carrot Soup


This carrot soup–a cousin of other creamy cold-weather soups like celery root, sunchoke, or cauliflower–is a riff on a simple Chez Panisse carrot soup recipe that we heard Samin Nosrat talking about on the Bite podcast. It doesn’t use any cream or milk, but it does begin with some yellow onions sweated in butter, and once everything is pureed together it has the same satisfying richness as a creamy root vegetable soup with the benefit of a much lighter finish and brighter flavor. We’re getting some additional brightness from our leftover pickling brine from preserving summer peppers, a great way to stretch that amazing flavor as far as it can go.

To give the soup some additional interest and pop, we made sweet/salty/spicy/herbal topping of dried chile flakes, candied ginger, and celery leaf. The chile flakes came from bumper crop of hot peppers we grew at Goatfell this summer. We fermented them with some garlic for about a month, then pureed that into a  hot & funky pepper paste, then dehydrated that paste into brittle sheets. We crumble those sheets into a salty chile-flake seasoning that has a long, measured heat and serious depth of flavor from its initial fermentation.  The ginger we candied came from a farm in the Hudson Valley, where ginger has recently become an increasingly popular crop–exciting for us, because it’s a delicious flavor to be able to add to our repertoire, and a great way to add a vibrant note to a dish.

— Evan Hanczor, Chef

Happy New Year!

2017 was an exciting one at Egg—we opened an outpost in Tokyo (!) and got Goatfell, our little farm in the Catskills, back in action for the best season of growing we’ve ever had. We rallied together with you to raise thousands of dollars for hurricane victims in Houston, Miami, and Puerto Rico. We launched breakfast and lunch delivery with Caviar. We hosted our best-yet season of Tables of Contents readings—featuring Tea Obreht, Alexander Chee, Victor Lavalle, Sarah Gerard, and many other exciting, inspiring writers. We continued to work with a collection of partners and farms that remind us why working with food is so exciting, important, and enjoyable.

Tomorrow we’ll kick off the new year as we always do—helping to steady your ship for clear sailing with a hearty meal of Hoppin’ John and Greens, a traditional southern New Year’s dish that practically guarantees you’ll have better luck and more money in 2018. You’ll certainly be starting it off on the best possible tack.

We’ll open at 8 on New Year’s Day. Hope to see you then, and many more times besides. Thanks for sticking with us through another year of great breakfasts (and lunches) in Brooklyn!


Some images from our year:

Tepuy + Egg: Supporting Venezuela’s Schoolchildren

We’re very excited to be partnering with Chef Adriana Urbina to host her Venezuelan pop-up Tepuy. In addition to enjoying a 7-course BYOB tasting menu, you’ll help support Comparte por Una Vida, a Venezuela-based non-profit that helps people in need of food and medicine. Each Tepuy dinner supports a child, providing one month of school meals.

Adriana is a Venezuelan chef who has trained in some of the best kitchens in the world–Alain Ducasse, Martín Berasategui, Mugaritz, Rougue Tomate, and Atera among others . Most recently she was the winner of the Food network’s Competition “Chopped.” Read her moving interview about her career and her passions on the Huffington Post: http://www.huffingtonpost.com/entry/5932fe56e4b00573ab57a3df


Fireworking: Picnics for your 4th of July

Celebrate a hassle-free Independence Day with our 4th of July picnics: swing by on your way to the rooftop or park and pick up a basket full of dinner. Get fried chicken, pulled pork, or veggie packages for 4 that’ll make easy work of giving you the best food at the party. All come with a full complement of sides.

Check our special menu for the details. Order by Friday, July 1st, pick up by 3:00 on July 4th.