eggyé

Eggyé is an egg-based dish described as a delicately custardy preparation with a lightly crisp exterior, typically served as a main or side in modern fusion and brunch menus. The term emerged in online culinary communities in the early 2010s and has since appeared in recipe collections and restaurant menus. The etymology of eggyé is not definitively established; it is commonly treated as a neologism formed from the English word egg with a suffix that evokes French or Creole phonology, though variations exist and no single origin is universally cited.

Preparation centers on whisked eggs, often with a small amount of dairy, salt, pepper, and optional flavorings such as herbs, cheese, or chili. The mixture is poured into a lightly oiled skillet and cooked over moderate heat until the edges set. It may be finished by folding, rolling, or briefly finishing in the oven to achieve a lattice-like or custard-core interior. The result should be tender and cohesive, with a pale, slightly caramelized exterior.

Variants include savory versions with herbs, cheese, and vegetables; and sweet versions with vanilla, sugar, and citrus zest. It is frequently served with bread, grilled vegetables, or fresh fruit, and can function as a breakfast, brunch, or light dinner item. In culinary practice, eggyé is noted for requiring careful heat control to preserve the custard-like interior while developing a gentle crust.