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Photograph: Allison WilliamsEgg-yolk buns at Cai

Best Use of Egg Yolks | Eat Out Awards 2012


BEST USE OF EGG YOLKS Egg-yolk buns at Cai

Chefs have long heralded the egg as the perfect food, a self-contained protein capable of anything with minor manipulation. As much as we love meringue, aioli and the perfect soft-poached, this year all other eggy goodness faded into the shadows in comparison to Cai’s egg-yolk buns. The cornerstone of a great dim sum house, these warm, gooey, sweet and creamy Chinese breakfast bombs, filled with a sugary egg paste, are enough to make a vegan weep. 2100 S Archer Ave (312-326-6888).

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