Eggs — one of nature’s simplest and cheapest sources of protein, a daily staple in our meals and ubiquitous in cuisines all around the world. It is a basic ingredient with so much flexibility but is easily overlooked. Hence, I’m starting this Food Staples series, to celebrate and honour fundamental foods which have earned a prominent place in our kitchens yet are often taken for granted.
To kick things off, here’s the Egg Series, featuring the most common of eggs from chickens! Of course, there are several other types of eggs available in the market, such as quail, duck, and even ostrich! But Chicken eggs are the most universal. Better yet, they can be cooked in so many different methods, be it boiling, frying, poaching, baking, steaming and the list goes on.
Here are some iconic egg dishes shot and styled by yours truly. The list is non-exhaustive and there are many more but I’m pretty sure it’ll egg-cite your taste buds!
SCRAMBLED EGGS
This dish frankly needs no introduction. It’s a humble favourite that’s a staple at the breakfast table. There’s a lot of debate on the best method for preparing scrambled eggs and after trying various methods, the one I like best is Gordon Ramsay’s method.
Luxuriously silky eggs, with the right amount of creaminess from milk and butter, these are the eggs that motivate me to get out of bed in the morning!
FU YONG OMELETTE
The Fu Yong omelette is a classic of 煮炒 ‘Tze Char’ Chinese hawker stalls/restaurants here in Singapore. It is originally a Cantonese dish dating back to ancient China in the 18th Century.
Since then, it’s undergone hundreds of variations but the most common recipes feature ingredients like Char Siu (barbecued honey pork), shrimp, carrots, onions and chives.
These ingredients are diced up, whisked in beaten yolks and fried till fragrant. It’s pretty much an ‘anything-goes’ kind of recipe you can never go wrong with. Pair this with rice or simply on its own and it’s the true definition of bliss in simplicity.
SHAKSHOUKA
The first time I tried Shakshouka, I was absolutely blown away. This Mediterranean dish loosely translates to ‘All mixed up’ in Arabic and they weren’t kidding with the name for it’s bursting with flavours from the myriad of spices, cumin, paprika, nutmeg and cayenne pepper for the hint of heat.
It’s a brunch favourite of mine that goes great with sourdough bread dipped in the runny egg yolk!
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