Confit garlic egg yolks

a fun announcement, Holy Carrot's plant-based edge

skip the dry mess of egg at Sunday in Brooklyn (bar their fluffy pancakes) and make confit egg yolks instead

This is my last week in London, so I’m sad. I still have a backlog of restaurants/news to get through, and a conference in Taiwan which means more lu rou fan (braised fatty pork on rice!!), so there’s plenty more to discuss before I settle into Singapore eats.

Food news of the week:

The winds of time have tempered a sweet tooth, as I have progressed to perfecting buttery scrambles and Spanish omelettes from simple french toast, as much as that still remains my favourite breakfast/brunch dish. Skip the rubbery volcano mounds of scramble at totally overrated places like Sunday in Brooklyn and make confit garlic egg yolks yourself (today’s recipe below), which take 10 minutes and taste more expensive than they ever will be. Then hop over to Marylebone’s Special Guests, where they put heart and soul into their filters, though it’s also the kind of place that makes you feel nervous about ordering anything non-dairy.

Science of the week:

Not totally scientific but still big, fun news!

I’m excited to be working with Amili soon, a company I’ve always admired for their personalised health solutions; offering everything from personalised gut health reports to FMTs (faecal microbiota transplants) to probiotics to optimise gut health and that robust gut-brain connection I’ve always been passionate about. It’s inspiring to discover a team that is redefining how we understand and improve health through cutting-edge research and individualised solutions. Amongst other studies, they are currently partnering with NUS to investigate the relationship between gut health and healthy ageing, in a study spanning 10-15 years.

Insight of the week:

In a bid to savour the sweetness of my last week in London (and ease the distress of a throbbing uterus), I’ve been binging London-based rom-coms and films, as if their stories might somehow help me hold onto this city’s magic a little longer. Rewatching Notting Hill this time around made me realise how different stages of life shape the way we see and feel about the same story. Watching this when I was maybe 12 made me desperate for a glimpse of the Ritz and someone who could embody Hugh Grant’s charming awkwardness. Now it’s more a poignant reminder of how timing shapes connection, and how the moments we treasure are often fleeting (and yay, I did end up going to the Ritz for dates and their fabulous bar alike). Familiar films can feel like old friends.

Recipe of the week:

Confit egg yolks are so simple that a 5 year old can eyeball the quantities for this and make it all perfectly. All you need are eggs, garlic, olive oil, and toasted bread of your choice.

Directions

First, as always, preheat your oven to 180C. Separate your eggs by cracking them and moving the yolk from hand to hand (or shell to shell). Place each yolk into a separate muffin tin. Add enough extra virgin olive oil to each tin to cover the surface of the yolk. Add 1-2 whole garlic cloves to each tin, as you can see in the picture below.

Bake the egg yolks in the preheated oven for 5-7 minutes.