The Good Egg

For years, we have been warned about eggs.

The conventional thinking has been that they are high in cholesterol and should therefore be avoided or eaten infrequently. Now, recent scientific research indicates that eating eggs won’t increase the risk of cardiovascular disease, and one egg a day can actually lower the possibility of stroke.

“Not only are eggs low-calorie, but each egg contains six grams of protein, vitamin D, choline, lutein and other nutrients with only 1.5 grams of saturated fat,” said Kari Garner, a registered dietician with UNC Physicians Network.

This is good news for those of us who enjoy eating eggs.

What’s more, we discovered three local restaurants serving up satisfying egg-centric dishes for lunch and dinner.

Before you go, just remember the “everything in moderation” mantra!

Noodle Boulevard
Specialty item: Ajisu egg

At Noodle Boulevard in Cary, soft-boiled ajisu eggs are a welcome addition to noodle bowls like the spicy seafood kimchi ramen.

On any given weekday, mostly at lunchtime, young urban professionals are seen negotiating chopsticks and slurping noodles at this cozy Asian café. Surely these millennials are on to something.

Chef/owner Lek Phromthong, a native of Thailand, churns out 10 types of noodle soups. Chicken curry, spicy seafood kimchi and beef noodle rank as popular choices. Slow-cooked pork, beef and chicken deliver the protein for bowls chockfull of vegetables like baby bok choy, corn, bean sprouts and scallions.

Several soups feature a delectable, soft-boiled ajisu egg.

“This Japanese-style egg is marinated with soy, mirin, sake, ginger and garlic,” Phromthong said.

The egg is also one of nearly a dozen extra toppings that include nori (edible seaweed), enoki mushrooms and fried wonton skin.

While you’re there, try a hoisin-sauce-laden pork belly bun and a bottle of Australian ginger beer.

The restaurant’s dining room seats about two dozen customers at the bar areas and tables. Vibrantly hued walls, custom-made stools and industrial-style pipe foot rails provide an easygoing atmosphere. Phromthong’s wife, Sara, brings food to guests with a warm smile.

Noodle Boulevard is closed on Mondays. Online and call-in ordering is available, as is drive-through pickup.

919 N. Harrison Ave., Cary
(919) 678-1199

Bad Daddy’s Burger Bar
Specialty item: Sam I Am burger

Bad Daddy’s Sam I Am burger features ham, American cheese, pesto and an over-easy fried egg. Ask for extra napkins, as the result can get a bit messy.

This Charlotte-based gourmet burger franchise has gained a loyal following here in Western Wake — recently winning a Maggy Award for Best Burger & Fries.

And for good reason.

Create your own 7-ounce concoction by selecting from among four kinds of buns, more than a dozen cheeses, 20 condiments and mouthwatering toppings like truffle aioli, jalapeno bacon and fire-braised pulled pork.

“We put so much care into every burger we make,” said General Manager Amanda Fairbanks, who has worked with Bad Daddy’s for five years. “The seasoning, the quality of the beef and the toppings all make our burgers stand apart.”

Amid the dozen premium burgers offered is the popular Sam I Am, which features two slices of American cheese, Boar’s Head rosemary ham, fresh pesto and an over-easy fried egg.

Fairbanks said guests frequently request eggs as a supplemental topping for other meals.

“People add them to burgers, chicken sandwiches, salads — pretty much everything,” she said.

To accompany the burger, choose classic house-cut french fries or habit-forming sweet potato fries. Also available are coleslaw, homemade potato chips, tater tots or fresh fruit at no additional charge.

Be sure to request some lip-smacking-good Bad Daddy’s sauce for dipping your fries.

“The sauce contains mayo, chipotle peppers, barbecue sauce and other secret ingredients,” Fairbanks said.

3300 Village Market Place, Morrisville
(919) 297-0953

Lucky 32 Southern Kitchen
Specialty item: Voodoo Deviled Eggs

Lucky 32’s Voodoo Deviled Eggs rely on a few quality ingredients such as cage-free, local eggs, locally sourced bacon and the restaurant’s signature Voodoo Sauce.

At venerable farm-to-table eatery Lucky 32 Southern Kitchen, keeping things simple ensures delicious outcomes. Take the Voodoo Deviled Eggs, an occasional side item containing only six ingredients, including bacon, mustard and mayonnaise. They are easy enough to make at home, as long as you have the provided recipe and the right ingredients.

“Sometimes it’s good to let flavors stand out for themselves,” said New Jersey native Dan Hoskins, Lucky 32’s chef de cuisine. “Our signature Voodoo Sauce adds some zest to the overall taste.”

Cage-free eggs are sourced from Cherokee County’s Andrews, N.C. Bacon comes from Hickory Nut Gap Farm in Fairview.

“The deviled eggs show up on the menu at various times throughout the year,” Hoskins said.

They appear on the Southern Snacks menu every Sunday and frequently are available on the spring seasonal menu.

“We get kind of funky with local produce in the spring,” he said, adding that the Interfaith Food Shuttle Farm grows many of the restaurant’s vegetables.

Lucky 32 accepts lunch and dinner reservations online or by phone. Consider enjoying your meal on the restaurant’s serene outdoor patio.

7307 Tryon Road, Cary
(919) 233-1632

Voodoo Deviled Eggs
Courtesy of Lucky 32 Southern Kitchen
Yield: 24 egg halves

12 hard-boiled eggs
½ cup Voodoo Sauce
(available in jars at the restaurant or at
¼ cup mayonnaise
1 tablespoon Lusty Monk or other good-quality whole-grain mustard
4 tablespoons crisp-cooked bacon, crumbled
2 tablespoons chopped chives

Using a sharp knife, cut all eggs in half lengthwise and remove the yolks to a mixing bowl. Arrange the egg whites on a serving platter.

Combine Voodoo Sauce, mayonnaise, mustard and egg yolks; mix until smooth. Place mixture in a pastry bag, and pipe into egg whites. Garnish eggs with crispy crumbled bacon and chopped chives.

Notes: Lusty Monk mustard is available at
All recipes were originally designed for much larger batch size. This recipe has been reduced but not tested at this scale. Please adjust as to your taste.

© 1989-2018. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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