Your ol’ pal Willy Pete is opening up a new restaurant that caters to those with an exquisite palate and an evolved vocabulary. Similarly to the way society has redefined all manner of sticky topics and language, we have been inspired to redefine the egg in a variety of culinary delights and we know that everyone will love our offerings. The first restaurant will obviously be in NY, but we are exploring opening a second location around the northeast or Washington DC, perhaps in Virginia. So let’s talk menu!
What makes our eggs different? I’ll give you the answer in one word – fertilized! Standard omelettes, quiches and meringues found at other restaurants use regular-old unfertilized eggs from chicken farms. We find this decision lacks both richness and a real understanding of choice. The key to choosing the right egg is to find those which are being more closely guarded by the “fertilizer”, as these animals really have a sense for vitality – c’est magnifique! With no further adieu, here we go:
Egg Drop Soup of the Sea
Many oyster houses employ oyster pickers in Apalachicola, well Uncle Willy won’t be outdone. We have Sea Turtle egg pickers in south Florida. Well-educated on the finer things, these Doctors of Deliciousness find only the eggs that are at peak-ripeness, which occurs about a month after appearing in the sand (a time when the cells present are the most soup-viable). In our kitchen, the eggs are broken, beaten and added to the most delightful chicken broth this side of heaven.
Emperor’s Croque Madame
We all know the story of the Emperor Penguins. The eggs are laid in May-June and then the mothers go off to decide whether they want to keep their little penguins. Our Wild Buffet has a wonderful relationship with nature photographers who inform us when a mother penguin has chosen not to raise a little Emperor. At that point, our pickers pinpoint the egg, typically found by the “fertilizer’s” feet, and bring it back to the kitchen (don’t worry, by law the “fertilizer” has no rights to that egg). We fry it with a sunny side up, pop it on top of a sandwich made with gluten-free, yeast-free brown rice loaf and serve it to you with a smile.
Bald Eagle Balut
In the Philippines, street vendors peddle a delectable delight called balut, a duck egg with an embryo that has been developing for 17 days. Here at Uncle Willy’s, we don’t take half-steps. We keep that thing developing for 34 days before boiling. We believe in freshness, so if we see those “free-radical cells” trying to peck out from the inside, we know we’re ready to cook!
So come on down to Uncle Willy’s Wild Buffet where our dishes are as modern as our vocabulary, we don’t take half-steps! All of our meals are fully-formed!