In Britain, where the humble egg is a staple of breakfast, lunch, and dinner, one has risen above its ovoid brethren to rule the roost: the Cacklebean egg. The egg of choice for the dining cognoscenti, it can be found in Michelin-starred restaurants, Fortnum & Mason luxury hampers, and the Harrods Food Halls. The reason is all in the egg.
The extraordinary color of its lava-orange yolk pops off the plate like a neon sign. It is hard to overstate how dazzling one of these eggs looks lolling on a slice of sourdough or nestling up to a sausage. Then there is the oozing, unctuous texture. A Cacklebean egg coats the mouth in a rich silken veil of umami, sending you off to one of those delectable mind places that people generally reach through bubbles or powder. How can a cheap and cheerful egg be so transcendent?
