Not all it’s cracked up to be

by Nicola Temple | February 28, 2016

I’ve been trying to make a fake egg for two weeks. My kitchen counter, now a make-shift laboratory, is covered in various white powders – all perfectly legitimate chemicals used by the food industry, I assure you. Kitchen scales, bowls, mixers and an egg poacher are my tools – nothing out of the ordinary here. I have mastered the yolk and egg white and I can even get it into an approximate egg-shape but a perfectly crackable shell still eludes me.

Read the whole article here: Big Issue article

Comments