Chefs commonly use these as staple ingredients in breakfasts, as well as a base agent for pastries like the mogcake. The methods of preparing and cooking eggs are way too numerous to mention, but any cook worth his or her salt must know, and perfect, at least three methods as a rite of passage to be taken seriously in the kitchen. Incidentally, a recent Granshelt survey said that the common townsfolk prefers their eggs sunny side up, while those of royalty prefer them soft-boiled.
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