Great L.A. egg dishes

The loco moco at the newly reinvisioned A-Frame, which has a Hawaiian theme.   (Amy Scattergood / Los Angeles Times)

Zuckerman’s asparagus with mushrooms -- and an egg on top, at Evan Funke’s Bucato in Culver City.  (Amy Scattergood / Los Angeles Times)

Sang Yoon’s egg and black rice dish (with his housemade hot sauce) at Lukshon.   (Amy Scattergood / Los Angeles Times)

A bowl at Chego, where Roy Choi has been putting eggs on things since he opened.   (Amy Scattergood / Los Angeles Times)

The spicy miso ramen at Men Oh in Little Tokyo, with extra egg and kimchi.   (Amy Scattergood / Los Angeles Times)

A bubbling cauldron of soon tofu at Beverly Soon Tofu, where an egg is dropped into the spicy broth.  (Amy Scattergood / Los Angeles Times)

The main ingredient at Eggslut is, unsurprisingly, eggs.   (Mark Boster / Los Angeles Times)

A hard-boiled egg sits atop a bowl of dduk bok gi, or rice cakes, at Hangari Bajirak Kalgooksoo in Koreatown.  (Amy Scattergood / Los Angeles Times)

The Slut is a coddled egg on smooth potato puree in a glass jar, at Grand Central Market’s Eggslut.   (Richard Derk / Los Angeles Times)

A bowl of dolsot bibimbap at Hangari Bajirak Kalgooksoo in Koreatown.   (Amy Scattergood / Los Angeles Times)

A bowl of ramen with a perfectly cooked egg atop the chashu, noodles and tonkotsu broth at Ramen Manichi.  (Amy Scattergood / Los Angeles Times)

Alvin Cailan in front of Eggslut at Grand Central Market, where he puts eggs on most things.   (Mark Boster / Los Angeles Times)

A bowl of the black ramen at the now-closed Iroha. Because some of us still dream about it.   (Amy Scattergood / Los Angeles Times)

The breakfast salad at Lincoln in northern Pasadena, which has a poached egg on a bed of baby kale.  (Amy Scattergood / Los Angeles Times)

A bowl of Tsujita’s excellent Hakata-style ramen, with egg.   (Amy Scattergood / Los Angeles Times)

A hot stone pot of dolsot bibimbap requires a raw egg on top.   (Amy Scattergood / Los Angeles Times)

A beef bibimbap bowl at Chung Kiwa in Los Angeles.   (Cheryl A. Guerrero / Los Angeles Times)

Squid mixed with squid ink, uni, truffle with a quail egg yolk on top at Shunji restaurant.  (Gina Ferazzi / Los Angeles Times)

The bazole at Baco Mercat has an egg, noodles, pork belly and fresh herbs.  (Amy Scattergood / Los Angeles Times)

Brandade with soft egg, grainy mustard and arugula, served at Son of a Gun restaurant.  (Ricardo DeAratanha / Los Angeles Times)

Mix-Mix rice with carrots, shredded beef, shredded romaine, seasoned and sauteed fernbrake, sauteed bellflower root, spinach namul, brined cucumber namul.  (Stephen Osman / Los Angeles Times)

A bowl of ramen, with egg, chashu, cabbage and sprouts at Umenoya in Torrance.   (Amy Scattergood / Los Angeles Times)

The rice bowl at Sqirl, with crispy rice, kale, radishes and an egg.   (Amy Scattergood / Los Angeles Times)

Josef Centeno puts an egg on top of a bowl of his bazole salad at Baco Mercat in downtown L.A.   (Amy Scattergood / Los Angeles Times)

At Porridge and Puffs, chef Minh Phan often puts perfectly cooked eggs on her dishes.   (Amy Scattergood / Los Angeles Times)

A bowl of spicy ramen at Ramen Manichi in Little Tokyo, with extra chile sauce.   (Amy Scattergood / Los Angeles Times)

A bowl of the tonkotsu ramen at Men Oh in Little Tokyo. Hold the egg, please; not every dish needs one on top | Great dishes that taste better with an egg on top  (Amy Scattergood / Los Angeles Times)