Wes Avila’s duck egg and mortadella torta at Guerrilla Tacos. 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)
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)
