On a crisp Tuesday morning in September, diners at Lower East Side brunch spots are swapping tips about the latest breakfast hack lighting up New York kitchens: basting eggs with broth instead of butter or oil. Chef and food writer Eric Kim, whose viral recipe has migrated from test kitchens to home stoves across the city, suggests adding a splash of savory broth to the skillet. The result? Sunny-side up eggs with delicate, steam-tender whites and just-set yolks—a subtle but significant upgrade from the classic fry.

At Veselka on Second Avenue, the breakfast rush is in full swing. Server Ana Rodriguez, balancing a tray of eggs and borscht, says she’s fielded questions about broth-basted eggs from patrons who spotted the technique online. “People want something comforting but a little different,” she explains. “They’re curious—especially with this cool weather coming in.”

The method is straightforward: crack an egg into a hot pan, add a spoonful of chicken, vegetable, or even miso broth, then cover for a minute or two. The steam gently cooks the top, yielding a glossy finish and whisper-soft texture without the greasy edges. For New Yorkers returning to packed schedules, it’s a quick upgrade to the weekday breakfast routine—one that’s as achievable in a subway-adjacent studio as it is in a brownstone kitchen.

Local chefs are riffing on the trend. At Greenpoint’s Edith’s, a weekend special features broth-basted eggs over sourdough, topped with fresh herbs and a sprinkle of Aleppo pepper. “It’s a nod to the city’s love of reinvention,” says chef-owner Elyssa Heller. “We’re all about taking something familiar and making it a little more soulful.”

Whether you’re lining up for brunch or hitting snooze one more time before logging into your Midtown office, broth-basted eggs offer a small, savory comfort—one more way New Yorkers are savoring the flavors of September.

Frequently Asked Questions

What is the broth-basted egg trend in New York breakfast spots?

The broth-basted egg trend involves cooking sunny-side up eggs by adding a spoonful of broth to the skillet and covering it, resulting in tender whites and just-set yolks.

Who popularized the technique of basting eggs with broth?

Chef and food writer Eric Kim popularized the broth-basted egg technique in New York kitchens.

How do you make broth-basted eggs at home?

Crack an egg into a hot pan, add a spoonful of chicken, vegetable, or miso broth, then cover for a minute or two to steam-cook the egg.

Which New York restaurants serve broth-basted eggs?

Veselka on Second Avenue and Edith’s in Greenpoint are among the local restaurants serving broth-basted eggs.

What are the benefits of basting eggs with broth instead of oil or butter?

Basting eggs with broth creates steam-tender whites and a glossy finish without greasy edges, offering a subtle but flavorful upgrade to classic fried eggs.

Editorial Transparency. A first draft of this story was produced with AI-assisted writing tools, then reviewed for accuracy and tone by the named editor before publication. More on our process: Editorial Policy.