Eggs are my go-to for an easy lunch or dinner, but I always end up poaching, scrambling or frying them. James, SolihullIt is a truth universally acknowledged that if you’ve got eggs, you’ve got a meal. “You really can take them in any direction you fancy,” says fellow egg enthusiast and chef Selin Kiazim of Oklava in London. Next time James fancies scrambled eggs, Kiazim suggests dicing and sauteeing lamb, a waxy potato and onion in olive oil, then scrambling in an egg. “I love fried eggs,” Lee says, especially drizzled with kecap manis (fermented sweet soy sauce).

Source: The Guardian March 02, 2021 13:52 UTC