OCTOBER 2018 - SCOOT IN-FLIGHT MAGAZINE

AVGOLEMONO
Eggs and lemon juice do not
sound like they would work
well together, but they do in
avgolemono, a staple in
Greek cuisine that is
considered both a sauce and
a soup. As a sauce, the thick
mixture is served with all sorts
of proteins, such as grilled
chicken and fish – anything
that tastes better with a hint
of zest, really. As a soup,
avgolemono sauce is added
to chicken or lamb broth that
has been used to cook rice or
orzo. The porridge-like dish
is best eaten anytime
comfort is needed.
ATHENS,
GREECE
Ideal
46 Panepistimiou
Street, Athens,
Greece
CENTURY EGG PORRIDGE
A black and gelatinous egg may sound
off-putting, but century eggs are a tasty
delicacy in Chinese cuisine. Despite its
name, century eggs are not a hundred
years old, but rather, duck eggs that
have been preserved in clay and ash
over several months. In Hong Kong,
have a sampling of century egg with
century egg porridge, a typical breakfast
staple that is wonderfully comforting.
The egg adds a depth of flavour to an
otherwise plain bowl of congee.
Fu Kee Congee
104 Fa Yuen
Street, Mongkok,
Hong Kong
HONG KONG
TAMAGOYAKI
It’s just an egg omelette, but Japan’s
tamagoyaki takes patience and deft skills
with a specially made rectangular-shaped
pan. A good tamagoyaki is fluffy, and its
layers almost impossible to differentiate.
The savoury treat is flavoured with soy
sauce, sake and mirin, or sometimes dashi
(kelp and bonito stock). Enjoy skewered
tamagoyaki as a snack at Tsukiji – these
ones come filled with fresh seafood, like
crab, eel and scallops from the market.
TOKYO,
JAPAN
Tsukiji Yamachō
5 Chome-2-1, Tokyo
Chūō, Tsukiji, 4-10-10,
Tokyo, Japan
PHOTOGRAPHY DREAMSTIME
72 SCOOT