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■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

■ About the Issue
Eggs, a food ingredient strongly associated with chickens, are laid by poultry like ducks and turkeys. A fundamental and versatile foodstuff, a single chicken egg is an ideal source of protein with high biological values (BV) reaching up to 100. Eggs appeal to everyone, and anyone from novice home cooks to professional chefs enjoy boiling, frying, whisking, and even incorporating the raw ingredient into endless culinary creations. They star in ubiquitous Western brunch dishes like eggs Benedict, croque madame, and scrambled eggs, and they shine in classic Asian steamed eggs and rolled omelets. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.

2 Intro

8 Letter from F

12 On the Farm
Prominent farms committed to animal welfare

18 Farmhouse Rules
Meet three people who farm and live rustic, pastoral lifestyles

38 Guide to Eggs
Varieties and characteristics of eggs, basic storage methods, and recipes

44 Academic Manual
History, simple recipes, and other facts about this perfect food staple and global mainstay

60 F Cut
Egg cartons as the new indicator of a farm’s environment and poultry-keeping practices

68 Morning Habits
Seeing the popularity of eggs measured by social media foodies and breakfast posts

72 Interview

72 Walter Manzke
Owner-chef of Republic wakes up LA with its uniquely Californian pep and top-quality ingredients

76 Mamoru Sugiyama
Fourth-generation and current owner-chef of Ginza Sushiko Honten serves up traditional sushi

82 The Egg Spot
Creative egg recipes found in urban hubs seeking healthy, trendy cuisine

106 One Good Meal
Eggs energize these tables for four all day

114 Interview

114 Bill Granger
Opening the Bills caf? in Sydney in 1993, the founder of Bill Granger & Company is credited with putting Australian breakfast on the world map

120 Delis & Shops
Birthplaces of accessible and masterful everyday cuisine

132 Industry
Platforms tracking changes in culinary cultures

136 Tools
Smart tools used to cook eggs

138 Into the Market
A list of egg products by category

142 Cookbooks
Culinary experts reveal secrets to brighten up any table

150 Dictionary

151 Index