Photograph: Virginia Rollison
**Farmer’s eggs at** Acme
Local ingredients and naturalistic plating are two hallmarks of New Nordic cuisine, which has infiltrated New York thanks to Noma cofounder Mads Refslund’s recent takeover of the Acme kitchen. You’ll find both at play in this light and savory creation, served in hollow eggshells on a bed of chicken wire and hay. A cloudlike puff of cauliflower foam billows out of the top, giving way to a layer of steamed baby cauliflower and, finally, a silken custard made from egg yolk and aged Parmesan. *9 Great Jones St between Broadway and Lafayette St (212-203-2121). $10.*

The best anytime egg dishes

NYC chefs break eggs outside the breakfast mold.

Tuesday March 27 2012

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