What’s More Simple and Satisfying Than Dippy Eggs? Here Are Three To Try in Sydney

Soft-boiled eggs and buttered toast sliced into soldiers is a meal that perfectly exemplifies the motto, “Keep it simple, stupid”. At Broadsheet, we’re fans of both this mentality and brekkie. You’ve got a morning protein hit, a chance to whip out a fun egg cup – and it can be ready in 10 minutes flat.

While your at-home job will do the trick, there are venues around Sydney giving dippy eggs a crack, too. And some are fancier than others. Here are three to try now.

Clarence & V, CBD

The magic of this new all-dayer is its owner Vito Mollica’s simple dedication to hospitality. The throwback brekkie menu stars jammy eggs with buttered toast – salt and pep, of course. But nothing else. “It’s our best-seller in the mornings,” Mollica says. “Emotionally taps into the child in all of us.”

A glass of fresh OJ in the teeny pared-back dining room – dressed simply with sculptures, vintage stovetop coffee makers and flowers; videos by renowned Australian artist Shaun Gladwell skating along one wall – is all you need. Or a strong pour from the La Marzocco machine.

Bar Julius, Redfern

Louise Olsen’s art stretched across the double-arched ceiling is worth a trip to The Eve’s lobby dining room, but we’re here for the fanciest dippy eggs we’ve ever seen: a stack of fried-to-order pork-hock toasts sitting next to a pair of eggs on little silver thrones.

“It’s quite a nostalgic little breakfast, isn’t it?” head chef Will Francis tells Broadsheet. “We get smoked ham hocks, cook them overnight with lots of aromats until they fall off the bone, then we pick it down. We essentially make a cake batter, lots of parmesan, lots of herbs, beat the pork hock into it, then we bake it [in loaf tins]. It comes out quite bready, but it’s essentially a naughty pork cake.”

It’s sliced then fried to order, with chunks of the smoked ham in every other bite. The eggs are steamed for seven minutes, then whacked straight into ice water. Your pair is reheated in boiling water for two minutes, for a super silky, super dippable golden yolk every time.

The real magic is the silver egg cracker. Hold one side in position on the egg’s dome, pull back the bommy knocker and release. “There’s definitely a knack to it. Sometimes I look over and someone’s completely perfectly cracked it. But then we have had people that go a bit too heavy – the whole egg can explode.”

Room Ten, Potts Point

This skinny laneway joint is the older sibling to Pina, the all-day brunch spot rarely without a queue. But owner Andrew Hardjasudarma and his team have just given their more-relaxed venue a refresh. And the new dippy eggs are a knockout.

While Hardjasudarma notes their “nostalgia and comfort”, they’ve been given an umami lift: two soft-boiled eggs arrive in their shells, with dip-ready soldiers of Baker Bleu’s village bread – wrapped in San Danielle prosciutto, if you fancy. First, a pass through the soy butter sauce, then a sprinkle of the house-made chilli sprinkle to finish.