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Sweet Steak and Eggs? Question.

post #1 of 7
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I had brunch with my family the other week at a place we love called Stein Eriksen Lodge in Park City, Utah.  It's a rare treat for our family because it's so expensive but they had the most amazing steak and eggs.  It was a piece of toast with a very thin breakfast steak on top then a poached egg on top of that.

 

But here's my question for all you master chefs out there:  The poached egg tasted just slightly sweet.   It was amazing.  I've looked around and I can't find any recipes for a sweet poached egg.  I wouldnt even describe it as sugary, it was like a honey or something.  Like a nectar, even.  It was stunningly delicious.  The kind of thing where you put your silverware down, roll your eyes, tilt your head back and groan.  Anyone have any idea how to make a sweet poached egg?

 

I'm sorry I dont have more details, I should've asked the staff.  But I'd love to make it for my family.  

post #2 of 7

Maybe there was something sweet in the poaching liquid.  You could always call the restaurant and find out.  And then let us know too.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #3 of 7

Poach the eggs in maple syrup?

post #4 of 7

Wonder if it might be as simple as poaching the eggs in water with sugar added.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 7

Egg shell is pretty porous (think Chinese Century Eggs or Tea Eggs). So, if you prepare a sugar brine and let the eggs there for a week or so it may absorb the sweetness

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #6 of 7

Could be poached in a sweet broth....maybe @Ordo's answer has merit....or could it be something in the feed or maybe a particular characteristic of a certain breed?

Started a small google research and have left a message for a friend who works at our county ag branch to give me a call when she gets a minute.

 

What I have found thus far.....really fresh yard eggs have been known to taste hands and fists better than one from a crate (duh, lol ;-) and feeding the brood onions will leave a fishy odor (duh X 2).

When I have eaten an unusually tasty food product I usually describe it as sweet...that is how my palate communicates it to my senses.

 

Will repost when an answer come from the friend.

 

mimi

post #7 of 7

I just looked at the menu, Steak & Eggs with steak sauce hollandaise. Was it the sauce you were tasting, or was the egg dry?
 

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