Which came first? The chicken or the egg?

According to Chef Christopher Millar of Stellar at 1-Altitude, "It is probably more a question of who came first...". Millar, along with 16 fellow Krug Ambassade Chefs, have gamely provided an answer to this age-old philosophical question, the result of which has been richly documented in a book titled Poached, scrambled or fried? — the second gourmand-themed publication from the celebrated House of Krug.

krug egg champagne

Beyond waxing lyrical on all things pertaining to the humble egg, each of the 17 Krug Ambassade chefs from 11 countries were also challenged to create an egg-inspired dish to pair with the Krug Grande Cuvée. The result is a veritable ode to this pantry staple, with creations that showcase everything from classic egg-and-truffle pairings to terrior-driven dishes that work in Nordic herbs and lashes of rice wine. The creative explosion of dishes might span a wide flavour spectrum, but one thing remains — they are all perfectly framed by the Krug Grande Cuvée, in itself a blend of over 120 wines drawn from 10 different years.

krug egg champagne

In tandem with the launch of Poached, scrambled, or fried?, each Krug Ambassade restaurant will run a year-long showcase of the Krug & Egg experience with menus that pay homage to the mighty egg. With three Krug Ambassade restaurants — Jaan, Tippling Club, and Stellar at 1-Altitude — based right here in Singapore, diners here won't have to go far to sample a taste of this egg-spun magic.  

To view all portraits and recipes from the collection, visit Krug