April bodes The springtime celebration of Easter, traditionally a Christian festival. but if you pop into supermarkets this month, you’ll find candy eggs (usually chocolate) of all origins and flavours nested in the shelves (see supermarket sleuth p22), a delicious symbol of rebirth and fertility. Other Easter egg-tivities include egg painting, egg hunting (look out for the Easter bunny!), And even rolling eggs down a hill. And just ’cause we love these fragile spheres, we bring you fun facts, our very own BiTES egg station, plus 10 brunch spots for your fill of #eggporn.



Brown or white? Don’t judge an egg by its shell. Usually indicative of feather colour.

Much ado about yolk: You’ll only be privy to the fowl’s diet: dark yellow = green veg, medium yellow = corn and alfalfa, light-yellow = wheat and barley.

The white of the matter: Fresh, cloudy whites are best for poaching for that desired “ball” shape.

High cholesterol?! Don’t be deterred. Studies show it’s not linked to an increased risk of heart disease.

Daily dose: Egg-laying is an everyday business. The journey from hen ovary to nest takes just 24-26 hours.

That green ring: Usually accompanied by a chalky, crumbly yolk. Your egg is overcooked.

Uh oh, Salmonella: Counter the risk by storing eggs in the fridge, thoroughly cooking them, having them within two hours, and buy pasteurised eggs if you like ’em raw.

Power-packed: Each sphere contains 11 vitamins and minerals: A, D, B2, B12, folate, biotin, pantothenic acid, choline, phosphorus, selenium and iodine.

Cake chemistry: More yolks = moister/richer; more whites = crispier/fluffier

Eggs-tremely useful: Being protein rich, eggs are also great on your hair and face. Water used for boiling eggs is rich in calcium–great for your garden. Do rub a warm egg on a bruise, it will help to dissipate the blood clot. Use leftover whites to clean leather goods for a natural shine.





Put whole egg into pot of boiling water and cover. Peel and consume when boiled and cool enough to touch. 10 minutes


Similar to previous style, but to boil for a shorter time. Put into a cute egg cup and crack shell with spoon or crack egg and scoop out contents onto platter. Best eaten with kaya toast. 4 minutes


Ready a pot of steadily simmering water with an added teaspoon of vinegar. Create a “whirlpool” and gently tip the cracked egg, white first, into the vortex. 3-5 minutes


Crack egg into a bowl, whisk then pour into hot pan and “scramble” with spatula. Milk, butter and cheese optional. 1 minute, or until desired doneness.


Similar to making scrambles, but whisk egg with seasoning before pouring onto greased/non-stick pan. Let set, add toppings (ham, veg, tomatoes, onions, etc) if desired, flip if needed and fold to serve. 5 minutes

Sunny side-up/ Bulls-eye

Crack egg onto hot pan (be careful!) and cook till white sets but yolk remains runny. 3 minutes



Typically needs a rectangular pan. Combine four eggs with soy sauce, mirin, and salt. The omelette’s formed through layering and rolling, then usually sliced and served with nigiri sushi.

Hard-boiled eggs with the yolks taken out, mixed with mayonnaise, mustard, salt and pepper to taste, and then piped/spooned back into the hard whites. Great tapas snack.


Yum. Savoury egg custard topped with ikura is what we’re dreaming about. Really simple to make with soy sauce, dashi and mirin. Just mix, strain and steam in cups.


Oooh, thick toast with a runny egg in the middle. Hollow out bread with a knife, fingers or a cookie cutter. Just pop the egg into the middle and cook on skillet or bake the whole shebang.

Ramen egg
A.K.A. ajitsuke tamago or ajitama for short. Characteristic runny yolk and flavoured with soy sauce and mirin. Boiled for an exacting seven minutes and quickly placed in cold water before marination.

Scotch egg

Similar to making ramen eggs, but boiled for 3-4 minutes. The cooled and peeled eggs are then wrapped in minced meat, crumbed and fried.



Eggs-ellent dishes in town .

There are eggs-aplenty out there, but which are really worth your precious brunch time? After much discussion and eggs- aspiration, the BiTES team lists the dishes with our stamp of approval.

10 Open Door Policy has revamped their brunch with more fusion focus. Case in point–eggs Benedict with poached chicken on sourdough ($21) in an unexpected shade of green. Enjoy piquant homemade green curry hollandaise sauce, accented with fried shallots, lime, laksa leaves and baby spinach alongside runny organic poached yolks. Brunch hours: Sat-Sun, 11am-3pm. 19 Yong Siak Street. Tel: 6221 9307

9 A little retro and a whole lotta fun–that’s Erwin’s Gastrobar‘s relaxed second outlet, which offers beers, cocktails and Western classics, ranging from English breakfast ($18) to haloumi salad ($14.50). Regulars come for the burgers and rightly so–the juicy beef patty is made from chuck cuts. The Brunch Burger ($19) loaded with sunny side up, bacon, avocado, rocket, chipotle mayo and onion chutney hits the spot for all late-risers (ahem, like us). Brunch hours: Sat-Sun 11am-5pm. #01-21/22/23 Valley Point, 491 River Valley Road. Tel: 6235 1613

8 Don’t scoff at this student hangout–Late Plate‘s breakfast offerings include bacon mac ‘n cheese ($11.90) and corned beef hash ($13.90). But oh those eggs Benedict: poached orbs served on crumbly kalamata rosemary scones instead of toast, topped with citron hollandaise and choice of smoked ocean trout or shaved lamb prosciutto. Brunch hours: Mon-Wed 10am-6pm, ThuFri 10am-8pm, Sat 10am-4pm. #01-03 Shaw Foundation Alumni House, 11 Kent Ridge Drive. Tel: 8328 3127

7 Scrambled eggs go great with pork sausage, syrup and Selfish Gene Cafe‘s crisp, moist and fluffy waffles. The secret lies in the homemade yoghurt, so you’re getting your dose of healthy cultures while indulging in this protein-packed Waffle Brekkie ($18). They’ve recently expanded upwards with a patisserie for plated desserts like Soya (tofu cheesecake, red bean, mochi, red miso and green tea ice-cream). Brunch hours: Sat-Sun 10am-4pm. 40 Craig Road. Tel: 6423 1324

6 Aptly named Casa Verde, which means ’green house’ in Italian, this glasshouse nestled in lush greenery serves up a wide variety ranging from pastas (from $12) to burgers (from $15.50). But we find that their wood-fired oven pizzas (from $21) are the ones to come back for. The Pizza Rustica is topped with smoked streaky bacon, asparagus and (still runny) sunny side up egg, which elevates it to the next level of deliciousness. Brunch hours: Mon-Thu 11am-9.30pm, Fri-Sat 11am-10pm. Singapore Botanic Gardens, 1 Cluny Road. Tel: 6467 7326

5 Apart from Suprette‘s brunch items like The Besar Breakfast ($21) and Western omelette ($12), the shakshuka ($19)–a generous portion of eggs poached in spicy tomato sauce–is our fave dish to share. It comes with cubes of melting feta cheese (to add sharpness between bites), lamb sausages and crusty bread–great for soaking up the remaining sauces. Brunch hours: MonFri 7.30am-3pm, Sat-Sun 7.30am-4pm. Lobby Kam Leng Hotel, 383 Jalan Besar. Tel: 6298 8962

4 Move aside Benny. We’re opting for Eggs & Berries‘ greener dish–the all-new eggs Florentine ($13.90). In addition to the usual spinach substitution, there’s also generous cured salmon and slender spears of asparagus. Also on their refreshed menu: yuzu crab salad and fellow egg dish basil and prosciutto di Parma. Brunch hours: daily 8am-10pm. Various outlets including #02-06 Westgate, 3 Gateway Drive. www.fb.com/eggsnberries

3 It was love at first bite. Good honest American Southern-style brunch at The Beast comprises finger-lickin’ combos like chicken & waffles ($20) and mac & cheese burger ($22). But what draws us back again and again is the luscious pulled pork hash ($18), which is 10-hour slow cooked shreds of pork on baby potatoes and BBQ sauce with quivering poached eggs. Perfect hangover food when coffee and cakes just don’t cut it. Brunch hours: Sun 10am-5pm. 17 Jalan Klapa. Tel: 6295 0017

2 Paddy Hills is not just another pretty face. This stylish Melbourne-vibe café by day and tapas bar by night corner shophouse is tastefully decked out in natural textures. We found a breakfast option that made us happy vegetarians: the bruschetta ($14) with tangy, lip-smacking beetroot cream cheese mousse, roma tomatoes, avocado and oh-so-fluffy poached eggs. Brunch hours: daily 9.30am-5pm. 38 South Buona Vista Road. Tel: 6479 0800

1 Wild Honey has an undisputed reputation for being the all-day brunch spot. Offering both sweet and savoury, their loaded dishes include Carribean breakfast ($18) with coconut waffles. But we always crave the Norwegian ($26) breakfast–smoked salmon wrapped around two perfectly poached eggs on whole-wheat brioche, with avocado and grilled asparagus; salty pops of ikura complete the experience. Brunch hours: Sun-Thu 9am-9pm, Fri-Sat 9am-10pm. Outlets at Mandarin Gallery and Scotts Square. Tel: 6235 3900/6636 1816