Magazine F Issue 15 (Egg) is available now on loremnotipsum.com. Eggs, a food ingredient strongly associated with chickens, are also laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoy boiling, frying, whisking, and even incorporating the raw ingredient into endless culinary creations. They star in ubiquitous Western brunch dishes like eggs Benedict, croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelets.
Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.
Content
On the Farm
Prominent farms committed to animal welfare
Farmhouse Rules
Meet three people who farm and live rustic, pastoral lifestyles
Guide to Eggs
Varieties and characteristics of eggs, basic storage methods, and recipes
Academic Manual
History, simple recipes, and other facts about this perfect food staple and global mainstay
F Cut
Egg cartons as the new indicator of a farm’s environment and poultry-keeping practices
Morning Habits
Seeing the popularity of eggs measured by social media foodies and breakfast posts
Interview
Walter Manzke: Owner-chef of Republic wakes up LA with its uniquely Californian pep and top-quality ingredients
Mamoru Sugiyama
Fourth-generation and current owner-chef of Ginza Sushiko Honten serves up traditional sushi
The Egg Spot
Creative egg recipes found in urban hubs seeking healthy, trendy cuisine
One Good Meal
Eggs energize these tables for four all day
Interview
Bill Granger: Opening the Bills café in Sydney in 1993, the founder of Bill Granger & Company is credited with putting Australian breakfast on the world map
Delis & Shops
Birthplaces of accessible and masterful everyday cuisine
Industry
Platforms tracking changes in culinary cultures
Tools
Smart tools used to cook eggs
Into the Market
A list of egg products by category
Cookbooks
Culinary experts reveal secrets to brighten up any table
Details: Magazine F – Issue 15 (Egg)
148 pages, 24 x 16 cm, English edition
