François Payard compares egg-separating techniques, using the shell, a water bottle, and a new gadget. Produced by Jessica Chou.
Going out to brunch has turned into a bit of a crazed ritual, we think. Come every weekend, folks line up in droves at the latest trendy neighborhood joint, or their favorite diner or café, and wait. And wait. And wait.
And for what? Wherever you live, it's probably the case that, with the exception of a few places, no one brunch place really stands out from the crowd, and they all really serve the same things. In the end, everyone's got pancakes, waffles, French toast; omelettes and Benedicts; and salads, burgers, and sandwiches. (Plus, if you've read Anthony Bourdain's Kitchen Confidential, you may recall that for some restaurants, brunch is a way for chefs to get rid of things that are going bad.)
Sure, every once in a while, someone gets creative — a ridiculous meatloaf hash with smoked mozzarella here, a buckwheat crepe with homemade preserves there — or even just gets things right, say, an omelette with a perfectly runny center and an exterior that hasn't been completely browned to a dry crisp. But the hard truth is, most brunches fade into memory, especially when assisted by a few mind-numbing libations.
So really, why bother? Is it really necessary to spend a good $10 to $15 per person (at the very least) every weekend? We don't think so. You can make many of the same things you would get at a restaurant right here at home in less time than it would take to get seated in an ideal situation — which would probably hover around 20 minutes at a popular spot. So, here's how we would design a fast weekend brunch menu.
Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.