In our new column, Food Porn, we scour Beijing for the sauciest, most titillating, and downright lush foods around so that you know where to head when things get hot and heavy. First up, Cours et Pavillons' Egg en Cocotte.

Proof that eggs really are the most versatile of foods, this diminutive-looking dish concealed within its depths some of the best scrambled eggs we have had the pleasure to eat in a long while, topped with a lightly savory cloud of chantilly cream, a piece of uni (sea urchin) and a tiny scoop of oscietra caviar. Dipping in a spoon to catch a little of each component produces an intensely creamy mouthful with just a hint of fishy flavor. We imagine this is what Queen Elizabeth II eats for breakast. Go try it.

Got food porn you'd like us to feature? Send us a hi-res pic (preferably at least 800 pixels wide), a description, where you found it and its menu price to our email here

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Photo: Robynne Tindall


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