100 Favorite Dishes, No. 7: The Soft Egg at Proof + Pantry

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Sous vide is nothing new by now, but hearing those words come from a server's mouth still makes...

By Beth Rankin

September 8, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Sous vide is nothing new by now, but hearing those words come from a server's mouth still makes any nerdy home cook perk up in anticipation. Proof + Pantry uses the precise cooking method — wherein food is sealed in airtight bags and cooked slowly in temperature-controlled water — for their $14 soft egg dish, and the process turns the egg into a magic consistency that becomes the world's best sauce when swirled around on the plate.

Fried rice with fresh spring veggies are the vehicle for this sorcery, and when you mix up the egg with the drizzle of wok sauce, the end result is fried rice elevated. The fresh pop of veggies, the creamy egg, the salty fried rice — it's oh-so-simple but guaranteed to make you rethink what an egg can (and should) be.

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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