THE SUNDAY TIMES’ BLIND TASTE TEST OF EGGS

An ode to eggs

They are not easy to cook properly, but are the perfect food - nutritious and endlessly adaptable

The panel of judges for the taste test (from left) comprise Keisuke Singapore director Nobuyasu Sato, ST food editor Tan Hsueh Yun and ST senior food correspondent Wong Ah Yoke.
The panel of judges for the taste test (from left) comprise Keisuke Singapore director Nobuyasu Sato, ST food editor Tan Hsueh Yun and ST senior food correspondent Wong Ah Yoke.ST PHOTO: LIM YAOHUI

In my misspent youth, I complicated my eating life endlessly with bells, whistles and foie gras.

Elaborate multi-course meals that took hours to finish. Molecular gastronomy. Worse, molecular versions of comfort food like chicken rice. I once put on ear buds and listened to seaside sounds playing on an iPod while eating one course in a restaurant.

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A version of this article appeared in the print edition of The Sunday Times on December 15, 2019, with the headline 'An ode to eggs'. Subscribe