Date: 29 Dec 2020
By: Kenny Mah
Perhaps if that egg is laid by a Silkie hen, a breed of chickens renowned for their fluffy white plumage and black skin. If soup made from Silkie meat is prized for its curative properties, what more its eggs, orbs of nourishment and healing?
When a Silkie egg is marinated in fragrant pu’er tea and then boiled at a precise 62 degrees Celsius, it becomes a revelation.
Its adornments are no less exquisite: Creamy congee. Luxurious taro purée. A coral tuile made from buckwheat, its lacy expanse decorated with specks of Taiwanese smoked ham.