Good Egg

What's in an egg?

Good Egg is a shop dedicated to those who like to eat.

We’re found in Toronto’s Kensington Market, a place we highly recommend you visit because it’s where you’ll find us.

Come by for a kid-in-a-candy-shop experience. You’ll be among books and things devoted to the art and culture of food, and some silly stuff too.

Art, eh? Consider this: if food, like sleep, is a basic human need, and we dream while we sleep, should we not dream while we eat? Good Egg thinks so.

We also think that given the many schools of thought on how we should eat, we’d opt to serve the whole hog. Our selection of books reflects every food philosophy.



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I've been fixating

Fixation isn’t a sin. It can be futile… and myopic… But when it comes to cooking, obsessive focus has its place. This winter I fixated on sausage. I bought a couple Italian links once a week, and incorporated them into my cooking with fetishistic regularity.

Fun things to do with Italian sausage, canned tomatoes, parsley:

For gluttons: Slit the skin, and shape small blobs of meat between the palms. Shallow fry until golden, drain fat, add a few Roma tomatoes crushed between fingers and simmer until thick. Serve with pasta and parsley.

For saints: Remove casings, brown sausage while breaking it up. Remove and set aside. Add mirepoix to a tablespoon or two of rendered fat. Cook for 15 minutes. Add rinsed lentils, cooked sausage, tomatoes with juice, bay leaf, water or stock. Simmer for 40 mins, add chopped kale or chard and cook until wilted. Serve with parm and parsley.

For norms: Brown whole sausages, remove from pan. Soften sliced onion, pepper and garlic in some of the rendered fat. Add broken up tomatoes and bring to a simmer. Return sausages to the party, cover and cook until no longer pink inside. Serve with a root veg mash and requisite parsley, plus a pile of wilted greens.

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