Whether you like fluffy omelettes, hollandaise-drenched poached eggs or roti canai banjir special, we’ve compiled the best egg dishes in town. Time to get cracking.
Served in a hot plate, the Turkish-style eggs at VCR packs tons of flavour – chickpeas in pomodoro sauce, slices of well-seasoned chipolata sausages, two 63C eggs, crushed pistachios and the distinctive tang of Greek yoghurt. From one of the top brunch spots in the city, this egg dish doesn’t disappoint. The tomato sauce has intense flavours and is appetising, leaving you wanting to dive in for more. How do you eat it? Break the eggs and mix them all together into a creamy, eggy goodness; then wipe the hot plate clean with homemade sourdough bread on the side.
The ouefs mollets florentine (eggs with spinach and Mornay sauce) is a decadent dish made for leisurely brunches. While Julia Child may have forgotten how to prepare this classic French dish during her final exam at Le Cordon Bleu, it’s actually a straightforward dish with plenty of flavours. At Yeast, eggs are baked with a Gruyère-based Mornay sauce as well as spinach and mushrooms that have been sautéed in garlic.
While the egg appam at Love Mom Restaurant appeared deceptively simple, we found ourselves thinking about it for many days after. Patiently cooked in a small pan over low heat, the shallow bowl of appam is done just right – gentle flavours of fermented rice batter, perfectly browned crisp, lacy edges, subtly sweet coconut milk, and the pillowy centre of an egg with a runny golden yolk that pulls it all together.
For far too long, the Japanese omelette (the bright yellow, ready-made versions) has been relegated to the cheapest nigiri plate on sushi conveyor belts. However, when done right – a splash of mirin, shoyu, sugar, grated radish and then gently grilled and rolled into several layers using a makiyakinabe (rectangular omelette pan) over low heat for a pale, sunny hue – the tamagoyaki is a dessert dish in its own right, often used to end an omakase meal. To have tamagoyaki on its own, try Ichiro’s version – thick, fluffy omelette squares with a sweet and savoury contrast.
A good oh chien is all about nailing the texture, smokiness, and the egg-to-oyster ratio. Charred in all the right places and yet containing layers of fluffy egg and fresh oysters, Kuang Fong’s wok hei-laden oh chien is worth the wait indeed. A word of warning: only order it during non-peak hours.
Unrelated to the Mexican tortilla, the hearty tortilla de patatas (Spanish omelette) is a classic dish that showcases the flavours of onions and eggs. Marta Alonso Garcia of Marta’s Kitchen does her version with russet potatoes and onions caramelised separately in olive oil, and then fried slowly with two beaten kampung eggs, resulting in a creamy, fluffy omelette disc.
The guys at Selangor Mansion came up with this eggs-tra special roti banjir to beat all other roti banjir. Fluffy roti canai is topped with dhal, sambal, kuah sardin (or opt for chicken curry that’s only available at night) for some saltiness, and the crowning glory – not one, but two twice-boiled perfectly wobbly eggs. Order a glass of teh tarik to go with this food coma-inducing dish.
To achieve its silky texture, chawanmushi (which translates to ‘steamed in a tea bowl’) is made with a high proportion of dashi to eggs, and the mixture is strained before steaming. There’s usually the addition of shrimp or mushrooms, but at Ishin, the Three-Colour Chawanmushi comes on a platter and is elevated with toppings of tobiko, uni and caviar each. It’s almost a chawanmushi tasting menu.
Alternative egg dishes
Coley’s Saffron Sour (saffron-infused bourbon with lime, lemon, sugar, bitters, vanilla syrup and egg whites) is the drink to introduce you to cocktails with egg white. It’s not what you think; the egg whites actually add an enjoyable richness and froth atop the cocktail. You won’t even taste it – we promise.