If I had to pick a single ingredient to live on for the rest of my life, I’d choose eggs without hesitation. Among the most versatile ingredients, eggs can nourish us from breakfast to dinner. With this in mind, we have dedicated this month’s line-up to celebrating an egg-ceptional Easter.
As indispensable as they are on the culinary stage, eggs are rarely granted the gourmand reverence they deserve, owing to their humble origin and year-round availability. As the team embarked on a quest to find Hong Kong’s perfect egg, we came to understand how much care is invested in producing top-notch eggs. This month’s People section celebrates the local egg masters devoted to producing the city’s finest.
A trip down the dairy aisle at a high-end supermarket often leaves me feeling intrigued and rather confused. Not only has the variety of eggs expanded rapidly in the past few years, but the prices vary hugely. Free range, organic, enrich-caged…picking up a box of eggs is no longer a simple errand. In this month’s Feature section, writer Cherrie Yu explains what it all means.
Sticking with our eggy theme, aspiring chefs can draw inspiration from Guide, where we unveil the world of decadent fish roe, and this month’s egg-based recipes.
If you prefer to dine out, check out Feast for our favourite restaurant meals of the month and Drink for our sommelier’s top picks for April. Happy Easter.