Here are some highlights on The Straits Times food website ST Food, straitstimesfood.com, this week.

THE EGG JOURNEY

This week, watch how fresh eggs from Seng Choon Farm in Lim Chu Kang make their way from hen houses to the marketplace.

The farm has about 600,000 laying hens and produces 530,000 eggs a day.

Eggs are transported to the farm's sorting and packing facility on conveyor belts. They go through several rounds of high-tech tests and checks for defects, hairline cracks, quality and more. Dirty ones are also separated and washed.

Eggs are later sorted according to their weight and packed. Watch the egg journey: http://str.sg/eggfarm

FOOD FADS AND RECIPES

First, there was the avolatte, or latte in an avocado shell. Now, say hello to the carrot-cino, where cappuccinois served in a carrot stump.

At Locals Corner, a cafe in Sydney, Australia, the core of a carrot is removed, filled with coffee, then finished with pretty free-pour coffee art. Carrot-cino: http://str.sg/4Ljn

Craving a burger? Try a recipe for a juicy, savoury burger with salsa verde and balsamic mayonnaise, adapted from the recently released cookbook by the popular American burger chain Shake Shack. Hamburger recipe: http://str.sg/4bkU

For dessert, make The New York Times' version of the classic British Eton Mess.

The quintessentially English dish usually comprises smashed meringues, softly whipped cream and strawberries, but this recipe also includes rhubarb. Eton Mess recipe: http://str.sg/4bkw

ST Food features stories from ST and its sister publications, as well as regional and international newspapers including The New York Times and The Washington Post.

Look out for videos and recipes and use the handy search tool to navigate the site. Go to the social media section to keep abreast of what our food writers have been up to.

•Follow Rebecca Lynne Tan on Twitter @STrebeccatan