Cover Whisking eggs in a mixing bowl (Photo: Getty Images)
Whisking eggs in a mixing bowl (Photo: Getty Images)
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We asked three chefs to answer the question, “What’s your favourite way to cook eggs?”
Eggs—you may consider them mundane parts of daily breakfasts, a filler of otherwise nutritionally lacking meals, or the binder that holds the cake together. On the flip side, they may be inseparable from your diet, the most versatile item in your fridge, or even your favourite food.
Eggs are one of the most adaptable ingredients to work with. They are the base of custards and creme brûlées, able to work with both sweet and savoury flavourings. They can be scrambled, poached, fried, boiled, turned into an omelette, and the list goes on.
We wanted to know how the professionals prepare this accessible protein and asked three chefs how they like their eggs. Here are the eggs of choice of Raymond Tham of Beta KL and Skillet, Victor Yap and Peaches and Cream, and Aidan Low of Akâr Dining.
Read more: The best meals to cook for loved ones, according to chefs
Chef Raymond Tham, Beta KL and Skillet
Above Raymond Tham of Beta KL and Skillet (Photo: Instagram / @beta.kl)
Above A poached egg with asparagus (Photo: Getty Images)
Raymond Tham of Beta KL and Skillet (Photo: Instagram / @beta.kl)
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“My favourite way to cook an egg is just a simple poached egg, served with steamed asparagus. If you like, just add a dollop of caviar—fantastic.”
Victor Yap, Peaches and Cream
Above Victor Yap of Peaches and Cream (Photo: Instagram / @v_isforvictor)
Above A hardboiled egg (Photo: Getty Images)
Victor Yap of Peaches and Cream (Photo: Instagram / @v_isforvictor)
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“My favourite egg... is actually a hardboiled egg. The more well done, the better. The whole runny yolk thing, there’s a bit of childhood trauma. My mum’s one of those who’d feed me that watery egg with soy sauce and white pepper before school, so I can’t. I can’t deal with that anymore. So yes—hardboiled egg. Start with cold water and time it for four minutes. Perfect for me, and very easy to de-shell. Perfect for finger food and tomato ketchup, for me.”
Aidan Low, Akâr Dining
Above Aidan Low of Akâr Dining (Photo: Akâr Dining)
Above Scrambled eggs on toast (Photo: Getty Images)
Aidan Low of Akâr Dining (Photo: Akâr Dining)
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“My favourite way to cook an egg is scrambled, but the soft kind. I like soft, over the bain-marie so it’s very soft. I add a lot of butter and a lot of cheese in it. Just very good with breakfast and coffee.”
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About
Chelsea is a Dining Writer for Tatler Malaysia. When she’s not eating or writing about eating, she’s probably deciphering which oat milks froth the best for homemade flat whites.
Work
Chelsea writes about where to find great food and is passionate about exploring the cultural significance of different cuisines.
