Which came first, the egg or the egg dish? We love our eggs in every meal, every cuisine, every which way. Scrambled, baked, boiled, fried, puffed or pickled—the eating possibilities are almost endless.
While the feasting goes on year-round, these egg-citing dishes have an added appeal during spring, when the cycle of life starts anew. Eggs are a traditional symbol of fertility, the return of spring, and the spirit of seasonal holidays like Easter. Lake Minnetonka area restaurants and shops know how to showcase eggs to their full potential. You don’t have to go too far for a good egg! Take a look at some of our favorite egg-cellent (sorry) dishes.
DILLED EGG SALAD
Yum! Kitchen and Bakery
How yummy can egg salad be? Discover an egg’s inner-yum tendencies. Yum! Kitchen and Bakery does egg salad proud, with a creamy, thick-enough-to-stick-to-the-spoon type of blend. Chopped celery packs a crunch and mayonnaise holds the chopped hard-boiled eggs together in good form. But it’s the dill that makes this salad unique. Made fresh daily, the old-fashioned egg salad gets an update from dill and the omission of pickles. Have your egg salad on a bed of feathery greens or slathered between slices of fresh bread. Dilled egg salad that’s good enough to stand on its own melds into a good-tasting sandwich, especially since the bread is housemade, with an impeccable crumb. Continue the joy! Bring your egg salad home in a handy to-go container. Luckily, the dilled egg salad is light enough that you’ll probably have room for one of those famed made-from-scratch Yum! desserts too. Half-pint $6.95, pint $11.95, sandwich or as a salad $8.25. 6001 Shady Oak Road; 952.933.6001;
EGG FOO YOUNG
Dragon Jade Restaurant
Egg foo young brings out the delicate flavor of eggs. The traditional Asian-style omelet holds a special place in the Cantonese and Szechuan cuisine featured at Dragon Jade. Take a whiff of the egg foo young’s alluring spices and you can only feel hungry. Chopped fresh vegetables, meat chunks and blended eggs combine into a tempting dish. Again and again, loyal customers come back for more. A quick deep-fry seals in exotic flavors with a toasty casing. Inside, bright fluffy eggs contrast with unexpected lightness; thick patties are tender to the fork. Pile on the brown soy sauce gravy, and you have Chinese comfort food at its finest. A side of rice soaks up the tasty gravy with no waste. Dine in or take out for a substantial egg-based meal. The exotic taste is lovely indeed. A translation of “foo young” means “very beautiful,” according to owner Joseph Chan. Chicken, pork or vegetable $6.95, shrimp $7.95.
SCRAMBLED EGGS WITH CREAM CHEESE AND CHIVES
Ike’s
Big choices, big portions, big bites—breakfast is a big deal at Ike’s weekend brunch, and eggs take center stage. Tempting egg dishes abound, but you can’t go wrong with the scrambled eggs with cream cheese and chives. As just one of the hearty courses featured during the table-served family buffet, the unique scramble holds its own (even after following the steaming hot, brick-sized pecan-encrusted caramel sticky bun quasi-appetizer). Pillowy-soft scrambled eggs greet the day with a familiar comforting fill. Mix in some cream cheese and you have the making of some serious eggs. A sprinkle of fresh pungent chives, fragrant with herbal-onion zing, adds fresh green sparkle. The recipe’s secret? “I try my hardest to achieve perfection,” says Ricky Wilson, chef. A side of crackly buttered toast is just the right vehicle for scooping the eggs up one satisfying gulp at a time. About the time your eggs are gone, another plate appears brimming with pancakes, hash browns, sausages and bacon. Being uncomfortably full has never felt better, and the whole family will enjoy sharing the boundless bounty. $18, additional charge for seconds on eggs, extra cinnamon roll $5 when available.
QUICHE LORRAINE
Patisserie Margo
Eggs fit for a queen! The quiche Lorraine is nothing short of regal. Discover the splendor an expertly made French-inspired savory pie bestows. Patisserie Margo has honed its recipe for quiche over the years for many a fancy occasion. Quiche makes a supreme dish for bridal showers, weddings, fancy teas or just an ordinary day gone extraordinary. You don’t have to wait for a formal affair, because the quiche Lorraine makes an ideal everyday pick-me-up. The inviting aroma of buttery quiche is enchanting any time of day, not just breakfast or brunch. Rich, savory custard studded with smoky bacon, shredded Gruyère cheese and flecks of spinach meld into a mouthwatering delight. A diverse charge of dairy makes every bite as good as the last. The secret recipe boasts only fresh, high quality ingredients from top to bottom. Even the savory pie crust is made from scratch. This quiche will melt in your mouth like a tender, flaky cookie, only better. $6.50 per slice, $32.50 for a whole 10-inch quiche (if possible, order whole quiches in advance).
DEVILED EGGS
Lakewinds Food Co-op
When you want deviled eggs, look no further than Lakewinds’ deli case. Neatly packaged deviled eggs look almost too perfect to eat. Yet their velvety smooth, protein-rich appeal will draw you in, and it’s hard to nibble on just one. With Lakewinds’ commitment to natural and organic foods and local sourcing, you can feel good about your purchase. These exquisitely piped egg halves look so pretty you’ll want to bite right in, and fast. Yet their origins are humble, local and sustainable, and fresh because they’re made in-house. Organic ingredients are used wherever possible, according to Jill Holter, event and community relations coordinator. Deviled eggs are just right for snacking, appetizers, brunch or a quick lunch. Half-dozen $4.99.
CHALLAH TURBAN BREAD
Wuollet Bakery
Is it sculpture or bread? Dig in and take a bite. An incredible taste will instantly end the mystery. Challah turban bread has a dramatic look, trumped only by its delectable flavor. Under the sheen of an artistically swirled exterior lies a delicate crumb heightened by egg. A distinctive turban shape is the hallmark of this traditional Jewish egg-twist bread. For a while, Wuollet was even certified kosher. “We’ve had a really nice following in the Jewish community for our challah turban bread,” says Annie Hall, salesperson. Traditionally, challah is eaten on the Sabbath and Jewish holidays; this special bread with its universal appeal is available on Fridays year-round or by special order (at least one day advance notice required). Personalize your challah with a decorative crunchy topping of poppy seeds or sesame seeds. For a touch of fruit, try a variation studded with raisins. Baked on the hearth to a glorious golden-brown, Wuollet’s challah is delicious any way you choose. One-pound loaf $6.25, 1½-pound loaf $7.30; raisins can be added for additional charge.
MINI POPOVERS
Lakeshore Grill at Macy’s Ridgedale
Rewards immediately follow the placing of your order at Lakeshore Grill at Macy’s Ridgedale. Whisked quick from the kitchen, the bread basket comes packed with mini popovers. Mmm … fresh-baked and hot! The buttery egg smell is pure baked heaven. Generations of Minnesotans have swooned over these egg-charged puffs. “It’s a memory for people,” says Susan Johnson, area director for menu development. Indeed, the popovers live up to Macy’s motto of “craveable food, caring hospitality” —and where else can you get these gems of the egg world brought fresh to you? A generous dollop of housemade honey butter is mandatory. It’s hard to know where to start buttering the gnarled crevices of the popover, but you’ll find yourself up to the formidable task. Don’t be ashamed if you are compelled to ask for more popovers, even knowing a full-course meal is coming. You won’t be the only one wanting seconds. “We always try to find a way to say yes to our customers,” says Johnson. Complimentary with dining purchase. Available to go, $3.75 for six, $6.97 per dozen.
MOROCCAN LAMB BURGER
Lunds & Byerlys Kitchen
Bye-bye, burger blahs. A new burger is here! A fried egg, along with a few extras, transforms Lunds and Byerlys Kitchen’s Moroccan lamb burger into a luxury food item. Harissa and house-made curried cauliflower pickles add sultry flavors. A side of creamy cucumber yogurt raita tempers the spiciness. The fried egg is cooked over-easy so the yolk oozes over the burger and toppings like thick yellow cream. “You’re not living until you have put an egg on your burger and gotten your hand messy,” says Gabe Stockinger, executive chef. The made-to-order sandwich is just the thing to jazz up your lunch or dinner. Hurry: This fun and flavorful burger is only available a few weeks during April. $10.25.
