37 Articles found for “Egg & Flour”
3 min.
6 Takes on Deviled Eggs, The MICHELIN Guide Way
Long associated with Easter tables and spring gatherings, deviled eggs are getting a fresh spin in MICHELIN Guide kitchens.
3 min.
The Anatomy of the Quintessential Singaporean Breakfast: Kaya Toast, Eggs, and Kopi
This National Day season, peel back the layers behind the popular sweet-and-savoury local breakfast of kaya toast, soft-boiled eggs, and kopi to uncover Singapore's heritage.
2 min.
Get Cocktail Hour Ready With Fried Olives and Sabich Deviled Eggs
Middle Eastern-inflected snacks to up your apéro spread
1 min.
Recipe: Alma's Steamed Egg with Shiitake Mushrooms
Chef-owner Anna Chen of Toronto Bib Gourmand Alma shares this recipe for steamed egg with shiitake mushrooms.
1 min.
How do chefs around the world cook their eggs?
Today's spotlight are signature dishes that give you a happy little boost for your brain!
3 min.
Which Type of Egg Is Best?
Cage-free or free-range? Pasture-raised or organic? Brown or white? Here's what you need to know.
5 min.
Chef Mariya Russell's Journey from Scrambled Eggs to MICHELIN Star
The Kikkō chef talks respecting the product, leadership and happiness.
3 min.
Recipe: Naturally-dyed Easter Eggs And 5 Ways To Decorate Them
This Easter, have fun with the children and colour your Easter eggs with a pretty and natural twist.
2 min.
Recipe: Crispy Deviled Eggs
Give the classic hors d'oeuvre the star treatment with Thomas Chen’s recipe.
2 min.
Recipe: Tea Egg
The more ordinary a food appears, the more wisdom there is hidden behind the surface. Chef Kai Ho from two-Michelin-starred Taïrroir in Taipei shares his glamorous take on tea egg, the everyman of our culinary culture.
3 min.
Recipe: Chicken And Egg Rice From Yardbird In Hong Kong
Chef Matt Abergel shares his recipe for this moreish chicken and mochi rice bowl in his cookbook, Chicken And Charcoal.
2 min.
Recipe: Deep-fried Fish Skin With Salted Egg Yolk
Chef Chan Yan-tak from three-Michelin-starred restaurant Lung King Heen demonstrates how to prepare this umami-rich snack.
2 min.
Ask The Expert: Making The Perfect Egg Tart
Ana Fong of Tong Heng, a time-honoured Cantonese pastry shop, reveals that lard is the secret ingredient in its signature egg tarts.
4 min.
Heritage Hero: Why Tong Heng's Famed Egg Tarts Are Diamond-Shaped?
The 83-year-old Cantonese pastry shop in Chinatown, which is known for its diamond-shaped egg tart, has revamped to attract younger customers.
2 min.
Recipe: Egg Miso Sauce (Tama Miso)
Maiko Kyogoku, owner of Japanese restaurant Bessou in New York City, shares her family recipe for the umami nut-studded fermented soybean sauce.
1 min.
Employee of the Month: Chaydha Pleasant of Egg (Video)
In our Employee of the Month series, we ask chefs and restaurateurs for their stand-out staff members deserving of recognition.
2 min.
Aquafaba: Vegan 'Egg White' And Recipes To Use It In
Whipped chickpea water is the surprising solution.
1 min.
5 Egg Labels And What They Mean
Confused over the multitude of egg labels in the supermarket? We unscramble them for you.
