Egg

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.