IT'S the birth of a new Sydney culinary craze and, fittingly, it involves an embryo - a chicken embryo, to be precise. The unusual ingredient, an egg pulled from a chicken before the shell has hardened, forms the confronting centrepiece of a spicy Asian soup called the Tom Yum Powng Kai. The "egg embryo" soup is an increasingly-popular menu item at Sydney restaurant House. The restaurant serves...
Full Story: The Daily Telegraph Australia
