We’ve seen a lot of interesting cooking techniques, but nothing quite like Rick Milton’s unconventional use of an espresso machine steamer to cook eggs. Crack a couple of eggs into a stainless-steel steam pitcher, blast ’em with steam, and about 25 seconds later you’ve got light, fluffy barista eggs. No oil, no butter, just the pure goodness of fresh free-range eggs from Dry Dock Farm.
Milton launched his barista eggs menu today at his Northwest Coffee Roasting Co. location in Clayton. The lineup ranges from basic eggs – served plain or topped with cheese – to dishes like the Northwestern, Southwestern and Mediterranean, all of which include steamed veggies. There are also breakfast burrito and sandwich options. We’re keen on the sandwich that features eggs and cheddar on a lightly salted Companion bakery pretzel bun.
Worried that the froth in your grande cappuccino has got scrambled egg bits in it? Don’t be. Milton added an espresso machine just for creating the steamy fare. And if all goes as planned, you’ll soon see barista eggs on the menu at the Central West End location.
– Ligaya Figueras
Photo courtesy of Rick Milton
This article appears in Mar 1-31, 2010.