5 Egg Varieties at B.I.G. You Should Know About

Yummykai is a poultry supply company from Penang, bringing you quality eggs laid by 100 % natural, organic free-range poultry. Organically-grown ducks and chickens receive a balanced diet and clean housing, and are free to move around and stay healthy. How distinct are they from regular eggs? Test them out in these two recipes and taste the difference.

Recipe: Matt Tomkinson‘s Poached Egg (by Ocado.com)

Serves 4

Ingredients

4 chicken or duck eggs
3 tbsp white wine vinegar, 2 tbsp for the duck eggs, 10 ml for the dressing
16 asparagus spears
25g grain mustard
50ml olive oil
1½ tbsp honey
4 slices parma ham
1 tbsp chives, finely chopped

Instructions

1. Combine the mustard, olive oil, honey and vinegar and mix well to create the vinaigrette. Set aside.
2. Prepare the asparagus by removing the woody bases and peeling.
3. Bring 2 large pans of water to the boil and heavily season one of them with salt. Add 2 tbsp of vinegar to the other one.
4. Crack the eggs into 4 individual cups and, using a whisk, stir the vinegar water vigorously to create a whirlpool. Working quickly, gently place the eggs one by one into the centre of the whirlpool and allow the water to simmer.
5. Poach the eggs for approximately 3 minutes until still runny inside. Lift from the water with a slotted spoon and keep warm.
6. In the last minute of egg poaching time, place the asparagus in the salted water and boil for 1 minute until tender. Remove, season with salt and pepper and keep warm.
7. On four warm serving plates divide the asparagus spears and place a slice of ham over them. Top with a warm egg and pour around some of the vinaigrette. Season the top of the eggs with salt and pepper and sprinkle with chives.