World Egg Day Recipe: Grits Fullerton

Celebrate World Egg Day on October 9th

Eggs. You could eat them for breakfast, lunch and dinner — in the same day, because they are just that good. Anthony Bourdain is even a self proclaimed egg slut. Restaurants have event named themselves after this title. Needless to say, the world is obsessed with eggs. World Egg Day is Friday, October 9th, where the egg is celebrated in all its glory. World Egg Day is celebrated every year on the second Friday in October, since 1996. The purpose is to celebrate this affordable source of high quality protein and their vital role in feeding people all over the world. From one culture to the next, incredible flavors are developed. Foodies and farmers alike are in awe of this all inspiring protein and we know you are too. Check out this egg recipe that is slap yo momma good, provided by Grits Fullerton. 

Orange Thyme Creme Brulee Yield: 6 (4 oz Ramekins) 

6 Egg yolks

4 Cups heavy cream

1/2 Cup brown sugar

1/2 Ea vanilla bean (seeded)

1 Ea orange zest

1 Tsp fresh thyme

1 Pinch of salt (Kosher)

1 Tbsp granulated sugar or Turbinado sugar (for brulee)

 

  • Preheat oven to 325 degrees.
  • Combine cream, sugar, vanilla, orange zest, and thyme in a saucepan and slowly bring to a scald.
  • In a bowl whisk the egg yolks. Using a ladle, slowly whisk one ladle at a time of the cream mixture into the egg yolks.
  • Strain mixture using a fine mesh strainer into a container.
  • Fill ramekins with the mixture. Carefully place the ramekins into a hotel pan or casserole dish and set in the oven. Using a pitcher, pour enough hot water to fill the container so that water comes up half way to the ramekins. Then, cover with aluminum foil (this creates a water bath).
  • Bake for 35-45 minutes, or until set.
  • Carefully remove form oven. Let cool, then refrigerate overnight or at least for 5 - 8 hours.
  • To create the brûlée crust, sprinkle a spoonful of sugar on top of the custard in an even layer. Using a torch, slowly turn the flame in circles around the sugar a few inches above (depending on the strength of the flame) to create a bruleed crust. Be careful not to burn, the sugar continues to melt a few seconds after the flame is removed.
  • Serve, and enjoy!

Grits Fullerton

With a personal mantra that “there are no rules” when it comes to inventiveness and creativity, Chef Cody Storts, Owner of Grits Fullerton, has finally achieved his dream of owning a spot of his own. Grits Fullerton is brought to life off the beaten Downtown Fullerton path and offers a homestyle southern inspired brunch. Here he stays true to the “no rules” attitude that has made him a game changer in the OC culinary scene. For more information on Grits Fullerton, read their fact sheet here. 

133 W Chapman Ave #102 

Fullerton, CA 92832

714.449.0939 | www.gritsfullerton.com