The Egg Shop by Nick Korbee

April 2, 2017 by
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Egg Shop: The Cookbook by Nick Korbee is a spectacular collection of recipes from New York City’s hot spot in the Nolita neighborhood by the same name. With a playful, hip vibe, just like the restaurant itself, this title will allow you to make the dishes at home that have New Yorkers waiting in line for hours.

Every breakfast and brunch item in this book will revive our weekend mornings. Purple Potato Mole Tacos with Bacon and Egg White Cotija, My Shorty (a bloody mary-braised short rib sandwich), Salted Caramel Bacon Bread Pudding and Mile High Black Bottom Pie are all worthy of the pharmacy’s co-pay for cholesterol lowering medications You might not live to 90 but you won’t care. There are plenty of healthier options in the book as well but this book is about decadence and enjoying your weekend mornings (or a breakfast palooza for dinner, my favorite).

The classics are here too – Classic Eggs Benedict with four different variations when you are in the mood for a change, Huevos Rancheros, Chorizo (with homemade chorizo) and Eggs, Buttermilk Biscuits with variations including an everything biscuit and cheddar jalapeño and the signature dish of the Egg Shop – the B.E.C. unlike any Bacon, Egg and Cheese you have ever come across with homemade panini roll, tomato jam, and pickled jalapeños. Tips galore await you on how to make the perfect cup of coffee, how to buy the perfect egg and more. 

One of the totally cool and must-have books of 2017 – Egg Shop The Cookbook needs to be on your shelf. Special thanks to the author and his publisher, Wm Morrow for sharing the recipe below – for the sexiest fried chicken ever – with our members and for offering two copies of this title in our contest. 

EGG SHOP FRIED CHICKEN
 
Brine lean meats. Always. Forever. This bit of culinary know-how will always be there for you. Like a bestie asking if you’ve lost weight or letting you know your ass looks great in those new jeans: But you have to be willing to put in the time, if you want to reap the rewards of this friendship. It’s a two-day thing, gurrrl.
 
Our fried chicken thighs begin with brining boot camp, make a pit stop in a buttermilk marinade, and end their journey fried to perfection and garnished with wildflower honey and sea salt. We’ll show you how, and yes, those jeans look great on you!
 
MAKES 4 TO 6 PIECES
BRINE AND CHICKEN
 
6 cups water
¼ cup kosher salt
¼ cup packed brown sugar
4 garlic cloves, smashed
2 tablespoons red chile flakes
4 to 6 boneless, skinless chicken thighs (about 2 pounds)
 
MARINADE
2 cups buttermilk
1 teaspoon celery salt
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 egg
 
FOR FRYING
3 to 4 cups canola oil, for frying (at least 2 inches deep)
2 cups all-purpose flour
2 tablespoons freshly ground black pepper
Wildflower honey and coarse sea salt, for serving
 
1. To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely. 
 
2. Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.

3. At least 1 hour before you’re ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.

|4. To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.

5. As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as “Judge Dredge”). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.

6. Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It’s fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don’t have a well-calibrated thermometer handy, it’s okay to cut into the chicken slightly and check for doneness-no more pink. The chicken will stay juicy because we did all the work of properly brining . . . phew!

7. Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.

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Excerpt courtesy of Wm Morrow; photograph David Maloush. 

Category: Book News, Recipes

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25 Comments

  • sgump  on  April 2, 2017

    For brunch, I like to make popovers–and I usually add a bit of cornmeal to the batter, which I make the night before and let sit in the refrigerator. Always fun!

  • eileen2015  on  April 2, 2017

    I love eggs in any form. Bacon bread pudding sounds fabulous

  • madamepince  on  April 2, 2017

    I coule eat brunch 3x/day — this book sounds amazing!

  • allthatsleftarethecrumbs  on  April 2, 2017

    I love brunch and this sounds amazing. My favorite place for brunch is actually The Grounds, which is in Sydney, Australia, but since I am a long way from there I love making overnight french toast or waffles for a quick brunch at home.

  • jezpurr  on  April 2, 2017

    I love making sausage biscuits and gravy with eggs!!!^_^

  • monique.potel  on  April 3, 2017

    we run a bed and breakfast and this seems like the perfect book to vary our breakfast menu

  • annmartina  on  April 3, 2017

    Brunch always has to include caramelized bacon.

  • lebarron2001  on  April 3, 2017

    My favorite brunch dish to make is blueberry cream cheese stuffed French toast.

  • SilverSage  on  April 3, 2017

    My favorite brunch is at home – Eggs Benedict with mimosas!

  • Uhmandanicole  on  April 4, 2017

    My favorite thing to eat for brunch is freshly steamed rice with a fried egg and some japanese pickles or kim chi. Yum!

  • echilt5  on  April 5, 2017

    My favorite place to have brunch at is a place I have been going to since I was a kid, Oak Tree Restaurant.

  • Siegal  on  April 6, 2017

    My fave brunch is smoked fish and bagels

  • hippiechick1955  on  April 6, 2017

    Favorite dish to make is actually a side dish but I eat it as a meal. It's a cold wild rice salad with artichokes, green olives, scallions, mayo, and capers. It's delicious.

  • melmaren  on  April 7, 2017

    The entire index looks amazing, but the hopscotch egg is calling my name…I'd definitely try that first.

  • t.t  on  April 7, 2017

    strata

  • fiarose  on  April 8, 2017

    my favorite brunch place is in amsterdam, it's actually an egg place! omelegg, the best omelets i've ever had in my entire life. but when i'm making brunch, the star of the sweet side is usually a nice baked oatmeal, full of maple and whatever fruit is seasonal and great.

  • bstewart  on  April 10, 2017

    Favorite brunch place is Woodward Table in DC!

  • HokieCarrie  on  April 11, 2017

    My favorite brunch ever was in San Diego at this fancy hotel my husband took me to for my birthday (I was out there for a work trip). They had these amazing tiny churro-like doughnuts (a little bigger than doughnut "holes") and these wonderful dipping sauces – the chocolate one was my favorite (not too sweet, not too bitter).

  • dbielick  on  April 12, 2017

    I make a breakfast strudel that the family loves

  • lgroom  on  April 15, 2017

    My favorite meal is and always will be brunch and I LOVE eggs. An omelet in spring made with asparagus or morels may be my favorite food in the world.

  • RSW  on  April 17, 2017

    Favorite brunch place is home or at siblings with homemade foods.

  • meggan  on  April 20, 2017

    Though I rarely make them, I really like coddled eggs.

  • edyenicole  on  April 22, 2017

    I like having brunch at home!

  • imaluckyducky  on  April 23, 2017

    Favorite brunch item is various versions of eggs benedict. I LOVE THEM ALL

  • AnnaZed  on  May 4, 2017

    I adore to make a quiche, very 1980's I know, but not as hard as people make it out to be.

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