The past thirty years have been rough on the almighty egg.  Shunned as a shell covered cholesterol haven, the egg took a back seat in the culinary world, maintaining a quiet role as a mainstream (but necessary) ingredient in a variety of dishes.  That, and its association with anything Deviled (think Southern funeral).

Symbolically, the egg stands for renewal of life.  And before the year comes to an end, I’d like to raise a toast to this incredible, edible delight.  If you’ve made your restaurant rounds this year, you may have noticed that eggs have begun to ascend the culinary ladder, landing themselves as a highlight and feature dish on a number of reputable menus.  And I’m not talking about your standard omelet or Caesar salad (although these have received quite the resurrection as well).  Scan the menus of some of America’s most famous restaurants, and you’ll find a bevy of delicately gourmet entrees with our fragile friend as the key embellishment.    A burger just isn’t a burger anymore without a fried egg on top.  Poached eggs are finding their way atop Momofuku’s show stopping noodle bowls, and alongside Eric Ripert’s delicate caviar.  Soufflés abound, quiches unite, and brunch friendly Benedict (and all of its varietals) are popping up by the dozen.  Walk into the nearest trendy blind pig or speakeasy, and you’ll find the bartenders slipping egg whites back into their traditional Whiskey and Pisco sours.