Tatler Dining asked Fresh at the Lohas—which stocks one of the broadest-ranging egg selections in all of Hong Kong—how to pick eggs for our favourite recipes
Sure, an everyday supermarket carton of eggs is a staple in almost any cook's home kitchen, but is there a way to upgrade favourite foods with a more specialised egg selection? That's what we wanted to know, especially after exploring the new, epic egg spread at Fresh at the Lohas, which opened earlier this month: Which eggs work best in which recipes? From baking and fried rice to raw consumption and sunny side up—here's our guide to which eggs to pick for everyday (and special occasion) foods for optimum flavour, texture and eggs-thetics.
Best Eggs for Baking: American White Eggs
American large white eggs are excellent choice for baking because of their higher proportion of egg whites to yolks. Use them in recipes—including for chiffon cakes and souffles—that call for meringue.