How do you like your eggs done? Scrambled? Poached? Tatler Hong Kong asked the experts on how to pick eggs for cooking our favourite recipes, and here's what they found out
An everyday supermarket carton of eggs is a staple in almost any cook's home kitchen, but is there a way to upgrade favourite foods with a more specialised egg selection? Also, which eggs work best in which recipes? From baking and fried rice to raw consumption and sunny side up—here's our guide to which eggs to pick for everyday (and special occasion) foods for optimum flavour, texture and eggs-thetics.
(Related: Eggslut to Open its First Outlet in Singapore Come 2021)
1. Best Eggs for Baking: American White Eggs
American large white eggs are excellent choice for baking because of their higher proportion of egg whites to yolks. Use them in recipes—including for chiffon cakes and souffles—that call for meringue.
(Related: Try This Pandan Chiffon Cake Recipe By V Dining Pastry Chef Joe Leong)