Move over avocado toast—there’s a new food trend in town, and it’s cracking its way into British dining culture. The "egg flight" trend, a playful take on tasting menus, has emerged as the latest obsession for foodies and casual diners alike. The concept? A selection of boiled egg appetisers, each prepared with unique flavours and textures, served as a trio or more for comparison.
Tim Dowling, known for his sharp wit and culinary critiques, recently took on the challenge of ranking 10 boiled egg appetisers, from "perfect" to "never again". His verdicts are as entertaining as they are enlightening.
The Best of the Bunch
Topping Dowling’s list was a soft-boiled egg with truffle salt and sourdough soldiers, a dish he described as "elegant simplicity at its finest". Close behind was a tea-infused egg with soy glaze, praised for its delicate balance of umami and subtle bitterness.
The Middle Ground
Not all eggs were created equal. A pickled quail egg with beetroot dust earned a lukewarm response—"interesting, but not a repeat offender"—while a smoked egg with paprika was deemed "more smoke than substance".
The Bottom of the Pecking Order
At the tail end of the ranking, Dowling did not hold back. A fermented egg with seaweed foam was labelled "a culinary prank", and a century egg with chilli oil received the brutal verdict: "never again".
Whether you’re a die-hard egg enthusiast or just egg-curious, this trend offers a fun, shareable way to explore flavours. Will it last? Only time—and yolk consistency—will tell.
