One can imagine that chef Emily Herbert from Ultra Brasserie in Emaar Square, who prides herself on the deli and casual eatery’s organic ethos, sees her share of picky eaters.
One trend she has spotted this year is diners’ apparent aversion to egg yolks.
“I frequently get asked to not include the yolk,” says chef Herbert. “Not many people are interested in egg yolks at the moment, it would appear.”
Chef Herbert says more people appear to be ordering the brunch favourite eggs benedict – poached eggs stacked on turkey bacon and english muffins, topped with hollandaise sauce.
Doubtful they are skipping the yolks. Because the key ingredient in hollandaise, besides butter and lemon?
Egg yolks.
Among the other trends Chef Herbert has spotted:
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