Image by Krystal Ng


The egg is a peculiar foodstuff in many regards, from its unassuming composition to its surprisingly varied forms of preparation. This humble oval object has been sustaining humanity for centuries, and continues to do so today. The egg is a veritable smorgasbord for the culinary canny, providing protein, vitamins, and minerals in a delectable package. But there is more to the egg than meets the eye; a complexity that comes from its veritable panoply of permutations.


The egg first entered civilization as part of the traditional diets of many cultures. Ancient Egyptians, Greeks and Romans all consumed eggs as a matter of course, usually boiled, fried or baked. Centuries later, the egg was embraced by many more – including the Chinese and Japanese who added their own cultural spins, producing delicacies such as tamagoyaki and century eggs.

Today, the egg is enjoyed across the globe, with its ubiquitous presence in our kitchens no less impressive for its familiarity. From simple omelettes to fancy French creations, scrambled eggs to poached and shirred, the egg lends itself to endless gastronomic experiments. One is continually discovering new ways and dishes to use eggs as a centrepiece, flavour enhancer, or subtle accompaniment: be it a Spanish tortilla, Italian carbonara, or Dutch appeltaart.

The egg is also a versatile ingredient in many cuisines and recipes. Rich in nutrients, it helps bind ingredients together in dough-making, emulsifies sauces, and adds depth and richness to cakes and breads. It also serves as a leavening agent, helping to make fluffy meringues, soufflés, and sponges. And it is often used to glaze doughnuts, brioche and challah, or to brush pastry-tops before baking.

The egg is truly multifarious, but it is perhaps best appreciated for its unique and edible properties. Its white and yolk offer a yin-yang-like contrast that makes for exquisite flavors, textures, and presentations. Even deceptively simple dishes, such as boiled eggs or scrambled eggs, bring out the egg’s subtle nuances and earthy sweetness.

To conclude, the egg is a timeless wonder. It offers a diversity of flavors, a nutritional punch, and endless possibilities for experimentation. Whether savored hard-boiled, poached, boiled, scrambled, fried; or served in custard tarts, pies, mousses, soufflés, omelettes, cakes, and more – the egg never fails to astound and delight. In short, the egg is an endlessly rewarding and scrumptious way to start the day.

Egg dishes

A selection of Egg dishes.



Eggs – they’re one of life’s most versatile, delectable and simply beguiling ingredients. Whether it’s a quick omelette or scrambled eggs whip-up for breakfast, a comforting quiche for the lunchtime crowd, or a glazed frittata for dinner, the egg is truly a culinary chameleon that never fails to surprise.

Take a traditional French omelette for instance. This quintessential version of the classic egg dish is an exquisite assembly of beaten eggs and butter, cooked until golden with just a hint of crunch on the outside. Serve it with a colourful salad studded with fresh herbs and a sprinkling of sea salt and you have yourself a divine dish that pairs beautifully with a glass of chilled white wine.

Then there’s the ever-popular pancake-style egg: A delightfully fluffy, cloud-like treat that can be enjoyed in a variety of ways; from loaded with bacon and cheese to sweetened with seasonal fruit and a sprinkle of icing sugar. No matter how you choose to serve them, they’re sure to guarantee a smile.

Eggs are also an essential ingredient in most traditional Asian cuisines, like a warming spicy Thai omelette, perfect for a midweek meal or a light lunch. Gently fried and served with a light soy dipping sauce, this omelette is an absolute explosion of flavour.

When you’re looking to add a touch of luxury to your plate, perhaps a classic Eggs Benedict is in order? Combining soft poached eggs with toasted English muffins, crispy ham and a rich, creamy hollandaise sauce, this lavish breakfast treat is a must-try for any egg lover.

And to top it all off, there’s nothing quite like indulging in a classic Eggs Royale. An unlikely combination of poached eggs, caviar and smoked salmon atop a toasted English muffin and smothered in a delicious hollandaise sauce, this decadent dish is a guaranteed crowd pleaser.

Whether you’re looking for a comfortingly simple egg preparation for breakfast, a quick and easy midweek meal or an opulent weekend brunch, the egg is the ideal ingredient. Succulent and satisfying, with unrivalled versatility and absolutely sumptuous flavours, it’s no wonder we love eggs so much!

History of Egg

As much as it is beloved by many, the egg has been around since the dawn of man. From cherished breakfast staple to a versatile baking favorite, eggs have taken on many roles throughout the centuries, often at the heart of shared experiences. But how did the egg become such a universally beloved culinary delight?

The answer lies in ancient history; as far back as 4500 BC eggs were being revered for their nutrient-dense goodness and enjoyed by civilizations across the globe. It’s believed that the first domesticated chickens originated in India and Southeast Asia, but by the time of the Ancient Egyptians they’d spread to the Egyptian empire and other parts of Europe.

During the Middle Ages, eggs became a crucial food source for rural families, providing cheap sustenance and a way to supplement diets lacking in protein and vitamins. By this time, eggs had become a regular part of everyday life and cooking - they featured prominently in peasant stews and frittatas and were better preserved when hard boiled or poached.

During the 18th century, the increasing popularity of omelets led to the invention of egg beaters, a tool which allowed cooks to whisk beaten eggs with greater speed and ease. Throughout the 19th century, new egg-based recipes and dishes emerged, giving rise to the egg-centric cooking we see today.

And of course, the egg found its way into the hearts of the world’s bakers, from the delicious cakes of French patisseries to the fluffy pancakes enjoyed in America. No matter where you turn, the egg remains a constant, its ubiquity and versatility having made it an indispensable part of the human diet.

It’s clear that over thousands of years, the egg has played an important role in our lives, providing sustenance, joy, and comfort all the while earning a richly deserved place in the pantheon of beloved eats. Long may the egg reign!