With Easter approaching, eight chefs from Taste of London have revealed their favourite egg recipes, showcasing a range of international flavours. From a spicy Bangla Scotch Egg to a light chorizo and feta tortilla, the dishes highlight the versatility of the humble egg.
Ben Tish of Ember Yard recommends a cauliflower and truffle risotto, describing it as 'rich and decadent'. He notes that the earthiness of truffle complements the sweet creaminess of cauliflower puree, and advises against dropping the yolk, as it 'brings the whole dish together'.
Sophie Mitchell, chef at Pont St, favours a chorizo and feta tortilla for breakfast, claiming it 'covers all bases' with light carbs, protein, and a spice kick from salsa. She says it is 'guaranteed to wake you up and feeling great'.
Daniel Doherty of Duck & Waffle offers a recipe for Duck Egg en Cocotte with Wild Mushrooms and Gruyère Cheese. The dish involves cooking shallots, mushrooms, and cream, then baking duck eggs in ramekins with cheese and truffle slices, served with toasted sourdough soldiers.
Other recipes include Vivek Singh's heavily spiced Bangla Scotch Egg from Cinnamon Club. The chefs' creations demonstrate the egg's adaptability across cuisines, from Italian risotto to Spanish tortilla and Indian-inspired dishes.
