It’s Official: Eggs & Bubbly Are Best Mates

At least according to this champagne maker


What's a beverage that goes best with eggs? If you're thinking "coffee", "tea" or maybe "Milo", then it's time to discover the latest Krug tome, Poached, Scrambled or Fried?.

The House of Krug's second global publication about unexpected food pairings with its luxurious champagne, this year's ingredient is the humble egg. and it's what 17 Krug Ambassade Chefs including Singapore's Christopher Millar of Stellar at 1-Altitude, Kirk Westaway of JAAN and Ryan Clift of Tippling Club, worked with.

The result? Mouthwatering dishes such as Liquified Omelette with Smoked Eel and Crispy Shallots by Chef Ryan Cliff, Carabinero Prawn Carbonara with Parmesan cream, Egg yolk in Smoked Oil and Bacon Ash by Chef Christopher Millar and Purple Artichoke with Soft Hen’s Egg and Joselito Ham by Chef Kirk Westaway, all paired with Krug Grande Cuvée.

To get your hands on a copy of the book, dine at the Krug Ambassade Restaurant, Stellar at 1-Altitude, in July and order a Krug Grand Cuvee and a Truffle Pizza aperitif ($360++). Stellar is located at Level 62, 1 Raffles Place.

For more Living stories, head here. Or check out Are You Craving Sweet, Juicy Lobster? and Where Chefs Eat When They're Not Cooking.

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