The Easter egg is one of our favourite traditions, symbolising rebirth and hope. To celebrate, we discover three of Hong Kong’s best egg-inspired dishes, each of which takes this humble everyday staple and transforms it into something spectacular.
Hutong: Osmanthus-Smoked Coddled Egg with Seared Foie Gras
A volley of rich flavours comes courtesy of the combination of osmanthus tea, seared foie gras and coddled egg. This method of cooking leaves the yolk soft, for a sensuous mouth-feel which, in combination with the punchy savoury notes provided by the fattened goose liver, makes for an intense dining experience. Never before has a simple egg been transformed into something so luxurious!
Pici: Ravioli Carbonara
Pici’s molten egg yolk-filled ravioli is a favourite with Instagrammers, thanks to a filling which oozes out satisfyingly when the dish is cut open. The pasta is freshly made, meaning that it can be cooked very quickly to a perfect al-dente texture, while leaving the egg runny and smooth. It’s served on a creamy carbonara sauce with a garnish of bacon which gives the dish a little extra bite.
Fortnum’s 181: Scotch Egg
The original Fortnum & Mason in London lays claim to having created the Scotch egg in 1738. While there are competing theories regarding the origins of this dish, there’s no denying that it’s a British classic. A soft-boiled egg is wrapped in delicious black pudding and sausage meat, and coated in breadcrumbs. This version is served with a traditional piccalilli and chutney on the side.
Editor
George MajorCredit
Photography: Samantha Sin; Styling: Ella Wong
