Before he was the master of sticky buns and frittatas at Crossroads Diner, chef Tom Fleming was a fine-dining chef. He staged at Paul Bocuse and L’Auberge de l’Ille in France and was the chef de cuisine at Mediterraneo and executive chef of Riviera, two of the best restaurants ever in Dallas.
When we decided to do a cover story about breakfast, I thought it would be informative and fun to learn the basics of how to cook an egg. It sounds easy, but many home cooks (and restaurant chefs) need a refresher course on the basics. Here, Fleming walks us through the art of egg cookery. It’s a little finesse and a lot of science. Learn to hard boil, bake, scramble, and cook a perfect over-medium egg.
If you’re a fan of Crossroads Diner on Walnut Hill, you have 4 more days to pay it a visit. Fleming is closing that location and reopening in North Dallas (17194 Preston Rd.) around February 9.
