7 most Instagrammable egg dishes in Singapore

So sexy, so wobbly and so oozingly photogenic that you won’t be able to stop snapping

7 most Instagrammable egg dishes in Singapore
7 most Instagrammable egg dishes in Singapore
28 Mar 2016

7 most Instagrammable egg dishes in Singapore

There are Eggs Benedict and there are Eggs Benedict which are beautifully shaped, cooked to perfection and ooze oh-so-prettily the moment the knife sinks into the yolk. Welcome to the world of #eggsporn, where an egg dish is not good enough if it is just delicious. What is more important is how impressive these egg dishes can look on Instagram. We found seven that we cannot get enough of.

This story first appeared on TODAY
Story by May Seah and Serene Lim

Populus Scrambled from Populus, S$17.50
Populus Scrambled from Populus, S$17.50
28 Mar 2016

Populus Scrambled from Populus, S$17.50

By far, this is the most popular dish here, with more than 150 sold every weekend according to co-owner Andrew Lek. With strips of bacon draped across a bed of buttery-smooth scrambled eggs and herbs garnishing atop, every element has been carefully conceptualised to ensure it pops out against the deep blue plate it rests on. We’re told there is even a queue to photograph the dish at the best table, which has a bay window for maximum natural lighting effect.

Populus is at 146 Neil Road.

Truffle Yakiniku Don from Tanuki, S$14.80 at lunch; S$18 at dinner
Truffle Yakiniku Don from Tanuki, S$14.80 at lunch; S$18 at dinner
28 Mar 2016

Truffle Yakiniku Don from Tanuki, S$14.80 at lunch; S$18 at dinner

What’s better than a bowl of thick juicy slices of US Angus short ribs? One with a molten egg in the centre, that is. The onsen egg lies quivering and teasing, speckled with spring onion and seaweed, just waiting to be broken into the mixed grain rice. A runaway hit on Instagram since it was introduced, Tanuki Raw also offers a more decadent version with the addition of a hefty chunk of foie gras.

Tanuki Raw at Kapok is at 111 Middle Road, National Design Centre.

Ray’s Ben from A.R.C, S$19.80
Ray’s Ben from A.R.C, S$19.80
28 Mar 2016

Ray’s Ben from A.R.C, S$19.80

We just could not leave out good old eggs benny. At the four-month A.R.C (which stands for Academy, Roastery and Cafe), the Eggs Benedict are a cut above the rest as they resemble delicate orbs of xiao long bao sitting pretty on pulled pork that has been braised for eight hours. The secret to the eggs’ unique shape lies in chef Raymond’s use of cling wrap to poach the eggs. Mind you, this dish usually runs out by noon during weekends, so you know what to do.

A.R.C is at 29 Sultan Gate.

Hay Smoked Egg from Odette
Hay Smoked Egg from Odette
28 Mar 2016

Hay Smoked Egg from Odette

(Part of a degustation menu: Four- and six-course menus at lunch (S$88 to S$128) and six- and eight-course menus (S$208 and S$268) at dinner)

The humble egg is elevated to a true spectacle here: Your trembling treasure, still in its shell, appears accompanied by clouds of dry ice, then decanted into your bowl with a gentle plop. The eggs from New Zealand are cooked for 55 minutes at precisely 63.7 degrees, then hay-smoked and served with petit pois a la francaise, wild garlic foam, pancetta and buckwheat crisps. You will not be able to resist filming it all.

Odette is at National Gallery Singapore, 1 St Andrew’s Road #01-04.

Salted Yolk Lava Croissant from Antoinette (S$6.50)
Salted Yolk Lava Croissant from Antoinette (S$6.50)
28 Mar 2016

Salted Yolk Lava Croissant from Antoinette (S$6.50)

The hype is refusing to die down and so is the demand for the biggest, proudest salted egg croissant in Singapore. These sexy French-Singaporean lovechildren are usually sold out by afternoon, with the chefs starting work on them at 5am each day. They produce a limited quantity of 300 a day because the salted egg custard has to be strained by hand. And with about three salted duck egg yolks going into each pastry, you know the creamy, oozing liquid is going to be so vibrant, your snaps won’t even need a filter.

Antoinette is at 30 Penhas Road.

Plaster Blaster from Springleaf Prata Place (S$5)
Plaster Blaster from Springleaf Prata Place (S$5)
28 Mar 2016

Plaster Blaster from Springleaf Prata Place (S$5)

Eggs Benedict? That is so mainstream. Eggs Benedict Prata - now that is something new. Actually, it is just one poached egg, whacked on top of chicken ham and a plain prata, blasted with a dollop of Hollandaise sauce and sprinkled over with spring onions. Served on a classic metal plate, it somehow manages to look like an adorable drawing by a child with a new box of crayons.

Springleaf Prata Place is at 1 Thong Soon Avenue (with outlets at Jalan Tua Kong and Rail Mall).

“Soft boiled eggs” at Labyrinth (Part of the “Experience” dinner menu, S$168)
“Soft boiled eggs” at Labyrinth (Part of the “Experience” dinner menu, S$168)
28 Mar 2016

“Soft boiled eggs” at Labyrinth (Part of the “Experience” dinner menu, S$168)

This dish snuck onto our list: It is not really an egg dish, but boy, does it look like one. When you crack the shell of your egg, served in a rooster bowl, its contents could pass for a classic local breakfast of soft-boiled eggs. Fooled you - it is actually a dessert of panna cotta and Thai mangoes, served with Balsamico in a soy sauce bottle and almond powder in a pepper shaker. The panna cotta has been set inside the egg shells, which are then blowtorched before they are served. Who doesn’t love a good twist in the story?

Labyrinth is at Esplanade Mall, 8 Raffles Avenue #02-23.

Related:
The 12 best croissants in Singapore
11 places to get your roast meat fix
A dining guide to Jurong East
More Food features here

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