An egg bagel is a bit richer than a standard plain bagel, and appeals to customers for whom a plain bagel is just too — plain. A New York City egg bagel can be eaten fresh and hot with nothing on it, split to form a sandwich, or halved and toasted for munching a day after purchase.
What makes an egg bagel so appealing?
- First, the color. The egg bagel has a rich yellow color underneath the typical brown bagel crust. An egg bagel looks wholesome and delicious – and it is!
- Second, the flavor. An egg bagel has a richness that surpasses that of a plain bagel, adding an extra layer of flavor when eaten with a spread or topping.
- Third, the texture. The egg provides a slightly lighter crumb, so the bagel isn’t quite as chewy.
- Fourth, the slicability. An egg bagel is slightly easier to slice into two halves, even if you don’t have special bagel slicing equipment or a super sharp serrated knife.
- Fifth, the way the egg bagel holds up under a variety of toppings. You can pile on caramelized onions or spread with soft cheese, smother in melted cheddar or slather with butter.
The egg bagel will probably become a favorite guilty pleasure. Eat it on the way to the office or gym for a yummy twist on your favorite breakfast or anytime food!