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SINGAPORE: Make the switch to liquid and powdered eggs is what Singapore's food watchdog is trying to persuade consumers to do.
The Agri-Food and Veterinary Authority (AVA) is doing this through a public education programme.
It roped in a famous chef Pung Lu Tin to cook up creative dishes to show that liquid and powdered eggs taste just as good as shell eggs.
Over the next four weeks, AVA will carry out cooking and sampling sessions at supermarkets.
Samples of liquid and powdered eggs will also be given to consumers so they can try these products at home.
Liquid and powdered eggs are not catching on fast enough and account for less than one per cent of egg consumption in Singapore.
They were introduced here six years ago and are used mainly by the food industry.
Singapore consumes about four million eggs a day and more than three-quarters of eggs are imported from Malaysia.
Senior Minister of State for National Development Grace Fu explains why it makes sense to try different types of eggs.
She said: “It is important for us to have resilience in our food supply. If we over-rely on a single source for eggs, we will be vulnerable to outbreak of diseases. We want to create alternatives so that we have many supplies that could help us build up our food resilience.” -CNA/vm
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