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.

“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.”