Industrial eggs have watery whites, pale yolks and very little flavour. Free-range eggs cost more but they are well worth it.
Each time I say that eggs are the world's most versatile food, I am bombarded with questions. Here are some of the most frequently asked ones, and their answers.
Is the egg a part of the ancient Indian tradition?
Sadly, no. Even the eminent food historian KT Achaya, who usually managed to find a South Indian origin for everything, conceded that there are hardly any references to egg dishes in ancient Indian literature. But he concedes that the egg entered Indian cuisine only after Islamic influences began to show up in our food.
Isn't this odd?
Yes, it is especially strange because research suggests that the wild jungle fowl was domesticated in the Indus Valley and then sent out to the Middle East. So, chicken is a very Indian contribution to global gastronomy.
Two possibilities suggest themselves. It could be that the people of the Indus Valley domesticated the chicken for its flesh, not its eggs.
A second possibility is that the people of the Indus Valley did eat eggs. But that as their cities collapsed, the egg-eating tradition died with them. The difficulty with this view is that it assumes that the Indus Valley civilisation predated Hinduism. This is a politically unfashionable view at the moment.
Denne historien er fra February 04 , 2023-utgaven av Brunch.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent ? Logg på
Denne historien er fra February 04 , 2023-utgaven av Brunch.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Staying well within range
Driving from Mumbai to Mahabaleshwar in an XC40 Recharge at night means going against the odds but it's not dangerous
Forget demure, forget mindful
Women are expected to dress their age. But why should arbitrary numbers dictate anyone's choices? Wear what you want, when you want
Bubbling under, boiling over
The year's best food yet, from Bandra to Seoul, from old names and new, from starters to afters
The new spin doctors
Come for the hooping, stay for fire poi, dapostar, leviwand and more. India's newest subculture blends art and athletics, meditation and showmanship, public and private. And it looks great on the 'gram
Shall we put a label on this?
What is high fructose corn syrup? Is red dye good? Dieticians and nutritionists break down the confusing stuff we see on food labels
Pho heaven's sake, explore!
There's more to Vietnam than the Golden Bridge or Ha Long Bay. Discover limestone cliffs, rice terraces, and local foods that haven't made it to the 'gram
No. Wait. She did what?
These mean girls are self-centred, bratty, and can make your life hell. But they stole the show. Read on, loser. And tell us how it wasssss
Are you seeing spots too?
Jyoti Bhatt's serigraphs use traditional symbols in modern ways, creating art that is slyly clever and full of little stories
Leave us to our own devices
Instead of banning gadgets, restaurants should ban people that are actually disturbing the peace
Siam Siam, but different
The reason Indians feel instantly at home in Thailand is because their mix of Hindu and Buddhist traditions so closely mirrors our own, creating a comfort zone abroad