Eggcellent Brunch Ideas: A Delicious Guide from Chattanooga
Ah, Chattanooga! There’s something truly special about waking up on a lazy weekend morning and treating yourself to a delightful brunch. Picture this: a sunny table set with fluffy, creamy scrambled eggs or perfectly poached eggs, their yolks glistening just right. It’s not just a meal; it’s the promise of a beautiful day ahead. If you’re like many locals, brunch is a cherished ritual that kicks off not only your weekend but also feasts beyond imagination.
Brunch Favorites in Chattanooga
Take it from local resident Ginny Minninger, who can’t resist a good Eggs Benedict. “Brunch menus are my favorite,” she remarks as she fondly recalls her adventures sampling different variations of this iconic dish around town. From Stevarino’s, where the Benedict is served over a flaky biscuit, to the sesame bagel option at Honey Seed, and even the indulgent Prime Rib Benedict at Lakeshore Grille, Minninger is on a mission to discover the very best. “I guess I’m in a Benedict rut, trying to find the best one in Chattanooga,” she admits with a smile.
But the quest for the perfect egg isn’t limited to just one dish. Sushma Shanta also shares her love for the delicious omelets at First Watch and can’t resist the Eggs Benedict offerings at Big Bad Breakfast. Each of these places brings its own unique twist to classic brunch flavors.
Bringing Brunch Home
If you’re feeling inspired to recreate these delicious egg dishes at home, fear not! Chris Wyatt, the East Tennessee-area director for Big Bad Breakfast, has some insightful tips. First and foremost, the pan you use matters. Choosing a pan dedicated solely for eggs is ideal, preferably a non-stick Teflon-coated one. “Avoid putting your dirty pan in the dishwasher; hand-washing is the way to go,” he advises.
When it comes to size, a 7-inch skillet works best for frying one or two eggs, while a larger 10-inch one is perfect for scrambling them. The secret to perfect eggs also lies in the heat and fat used. For fried eggs, start with medium heat and use oil or butter—skipping cooking spray altogether. Wyatt’s tip for scrambled eggs? “They should be constantly moving in the pan,” he says, stirring the eggs to ensure they don’t stick.
Want to amp up the fluffiness? Geoffrey Davis, a chef at Wine Down, suggests adding a bit of cream, milk, or water—just a teaspoon for two eggs—to achieve that light, fluffy texture.
Perfecting Poached Eggs
Now, if you’re dreaming of perfectly poached eggs (which many claim are the most challenging to nail!), Wyatt recommends cracking the egg into gently boiling water with a splash of vinegar. This helps the egg maintain its shape. “Spin the water into a vortex with a long-handled spoon or spatula, and crack the egg into the center,” he instructs. Wait for about three minutes for that picture-perfect poached egg!
Even those who consider themselves seasoned cooks sometimes find poaching a tad tricky. Local attorney Emily Ahlquist O’Donnell chuckles, “I’ll leave that to the chefs!” But irrespective of one’s expertise, Wyatt reminds us that everyone has their own preferred egg-making methods. “And who’s to say what is perfect? The only thing that matters is the technique you perfect over time,” he encourages.
Eggs All Over! Get to Know Your Egg Terms
So, how do you like your eggs? Here’s a quick guide to common egg lingo:
- Over easy: Cooked whites with runny yolk
- Over medium: Cooked whites with creamy yolk
- Over medium-well: Cooked whites with a slightly wet center
- Over hard: Cooked intact whites with broken yolk
- Over well: Cooked intact whites with solid yolk
So whether you’re indulging at one of Chattanooga’s beloved brunch spots or whipping up breakfast magic at home, there’s no denying that eggs hold a special place in our hearts (and plates). Bon appétit!
