NOLITA (WABC) --Eggs maybe something you take for granted, but one restaurant is paying tribute to eggs in a big way.
All the eggs at egg shop are cage free, organic and locally sourced and they're used in sandwiches, cruisers, egg salad, scrambles and in other inventive ways.
It's amazing how far an egg will take you. "Egg Shop" is located at 151 Elizabeth Street in Manhattan.
"Eggs are everything to me," one customer said.
And if you're like her, then "Egg Shop" in Nolita is for you. Owner Sarah Schneider felt compelled to open this spot.
"I've always been obsessed with egg sandwiches and it was actually something I couldn't find in New York City, the options were either delis or very high end restaurants," said Sarah Schneider, the owner of "Egg Shop".
So at egg shop it's something in between.
"You feel sometimes you order eggs you can make it yourself but it's like no, this is the gourmet version definitely," a customer said.
That has a lot to do with Chef Nick Korbee. Take his scrambled eggs.
"I do it in cocktail shaker, two eggs to one tablespoon of cream is the ratio. You just shake it like a Polaroid picture until it's ready to go," Korbee said.
For this dish he adds them to green peppers.
"The pepper boy is a take on a classic Denver omelet, we're putting it on its head by using a caramelized aioli, a maple cured pepper bacon, and bell pepper," Korbee said.
So no sandwich here because yes, eggs are served a variety of ways. There are some other items like French toast and fried chicken, which are perfect as a side for your eggs, which you can eat any time of day.
"I think sometimes you just crave something home cooked and warm and nostalgic and that's what eggs are," Schneider said.
CHEF NICK KORBEE SHARES HIS 7 FAVORITE INGREDIENTS TO COOK WITH:
Pepper Boy from Egg Shop
For Main Dish:
4 organic eggs
2 TBSP cream
1 bell pepper
1 TBSP olive oil
2 TBSP shredded gruyere cheese (or Swiss)
1 Cocktail shaker
2 strips Maple Cured pepper bacon (prepared ahead)
Slice top third of bell pepper off. Clean out base, remove seeds. And use dice the top third of the pepper.
In cocktail shaker, crack the 4 eggs, add the cream and shake until frothy.
Heat olive oil in medium saut pan. Add 2 tsps. diced bell peppers. Sautee for 45-seconds, add the eggs. Using spatula, gently push the eggs toward the middle of the pan as they cook. Once cooked, put the scrambled eggs in the bell pepper, top with gruyere cheese and place under a broiler, until cheese bubbles and turns golden. (About 1 minute)
Place on a nice smear of aioli (see below) and top with 2 strips of bacon.
Vidalia onion or yellow onion diced
1 TBSP Olive oil
2 TSP Mayonnaise
1 tsp Lime juice
1 sprig parsley finely chopped.
Heat olive oil in medium saut pan, add onion and cook over low heat, making sure not to burn the onions. Cooks for about 20 minutes and remove from heat. Once cooled, mix in mayonnaise, lime juice, and parsley, a pinch of salt and pepper.