“My dream would be to have a killer year-round farmers’ market like the one in Santa Barbara. I could buy duck eggs there. Any hen egg is a luxury to me—an affordable way to add creamy richness to a dish. But duck-egg yolk is so much more intense, and the mouthfeel is so decadent. I’d cook them in a PolyScience water circulator at 142 degrees for at least an hour. Then serve, sunny-side up, basted in butter with sea salt, over bread or fingerling potatoes.”
David Chang's Necessary Luxury
New York Chef and owner of Momofuku Noodle Bar, Ssam Bar, Ko, and Bakery & Milk Bar discusses his love of eggs.