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Not just your breakfast mainstay: Here’s why tomorrow will be an egg-citing day

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BENGALURU: This Friday, a few F&B outlets in Bengaluru have planned a few ideas centred on egg recipes to celebrate World Egg Day. The staple ingredient, which is an all-time favourite, is as popular at the wok of a street vendor as it is on the fine china of a posh restaurant, spanning culinary genres and cultures. And eateries here want to pay a tribute.

The Egg Factory chain is urging its diners to make a small donation where the collection will be used to buy and distribute eggs at old age homes, orphanages and children of slums through NGOs.

Parsi restaurant SodaBottleOpenerWala plans to offer one of their best-selling dishes Eggs Kejriwal for Rs 99 the World Egg Day which is otherwise priced at Rs 245.Country head-cuisine Mohit Balachandran said most of the restaurant’s sales come mainly from three egg dishes — baked eggs on spicy tomato and potato, Parsi-style eggs on okra, and poro or omlettes.

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According to the International Egg Committee and World Egg Organisation, India is the fastest-growing egg producer in the world and adds 3 billion eggs to its production volume every year. While China is the leading egg-producing country in the world, India and the US are competing neck-to-neck for the second spot.

With millennials becoming health conscious, chefs are experimenting to cater to the growing demand. “The egg has gone beyond being used just for crumbs or in pastries. Dedicated innovative dishes are being added to our menu,” says chef Varun Pereira of Sly Granny.

Eggs in cocktails are cracking a new trend in the city. At 1Q1 Kitchen and Bar, egg-white cocktails are being conjured with whiskey and tequila. Bar manager Ravi Singh notes, “The use of eggs is more at our bar than our kitchen. About 24 eggs are used at our bar daily. A year ago, we would have just used about 12 eggs a day.”

Aslam Gafoor, general manager – luxury dining at Dineout, attributes the popularity of eggs to its rising acceptability among vegetarians and its versatile nature. “It is no more than just a breakfast mainstay. It’s all-day dining that can be added from salad, paratha to wraps and curries. Both online food-delivery platforms like Swiggy and FreshMenu to eateries like Café Noir and Hole in the Wall have dedicated sections for egg-dishes, clearly depicting its rising popularity as a standalone bestseller in the city.”

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