HONG KONG SAR – Media OutReach – November 10, 2023 – Japanese eggs have always been very popular among Hong Kongers. Since 2022, Hong Kong has consecutively ranked as Japan’s top egg export region for 18 years, accounting for 93% of the total export volume. Hong Kong people’s annual consumption of Japanese eggs has also shown a rapid growth trend. This year, the Japan Poultry Association continues to promote Japanese eggs to Hong Kong people and encourages the local food and beverage industry to introduce Japanese eggs.
A fusion of traditional and modern Hong Kong-style egg dishes
As a result, they collaborated with the Ranou (蘭王) to present three Hong Kong-style egg dishes using the finest Japanese Ranou eggs. The egg dishes presented revolve around the famous “egg tartlets”, accompanied by nostalgic “boiled eggs” and “Scotch eggs with confit meat and dried vegetables”. Each dish incorporates new elements into classics and enhances flavors with the addition of Ranou (蘭王) bringing surprises to the taste buds.
The three Hong Kong-style Japanese egg dishes are now available for a limited time at TAI ON Coffee & Tea Shop (大安茶冰廳). Additionally, other Japanese egg dishes are also served, such as Original Flavored Egg Tarts (HKD 28), Sweet Tofu Sheet Egg Cake (HKD 38), and Japanese French Toast. melted cream with milk foam (HKD 68). “Da An Tea and Ice House” expresses its commitment to continue supporting Japanese eggs, and all egg tarts will continue to be made with Japanese eggs, aiming to attract customers. Look forward to this heartfelt fusion of Hong Kong and Japanese culinary cultures!
Egg tart with Japanese egg tasting
On November 7 (Tuesday), the Japan Poultry Association invited various media, key opinion leaders (KOLs) and the Consul General of Japan in Hong Kong, Ambassador Okada, to participate in the “Tasting Event: new Japanese egg tart creation.” . The event showcased limited-time Japanese egg products.
To promote Japanese eggs, Mr. Hitoshi Asagi, the representative of Japan Poultry Association (general manager), specially attended the event in Hong Kong. Mr. Asagi expressed his joy and gratitude for the successful holding of the event. He hopes that this opportunity will allow Hong Kongers to experience the unique and safe culture of eating Japanese raw eggs. During the event, he introduced the characteristics and rigorous production processes of Japanese eggs, aiming to deepen Hong Kong people’s understanding and confidence in Japanese eggs. Mr. Asagi also mentioned that they will continue and further promote Japanese eggs in Hong Kong, aiming to achieve consistent growth in export volume every year.
The limited-time dishes received positive feedback during the event. In addition to evaluating the taste, aroma and appearance of food, guests also expressed confidence in preparing semi-cooked dishes using Japanese eggs. During the question-and-answer session, guests actively raised questions, including the consumption of Japanese raw eggs in Hong Kong. In response, Mr. Yasuyoshi Sankai, Representative of JA Zen-Noh Egg Corporation (Section Head), explained that due to transportation time, most of the Japanese eggs available in the Hong Kong market have exceeded the recommended period for raw consumption. Some packages of Japanese eggs are labeled “for reheating” and consumers are not recommended to consume them raw for safety reasons. As for a small portion of Japanese eggs labeled “for raw consumption”, they are transported by air with a shorter transportation time, allowing them to be safely consumed during the specified raw consumption period indicated on the packaging.
The Japanese egg production process
The Japanese egg production process is highly appreciated internationally due to strict monitoring and management from production to delivery, ensuring safety and health for consumers to enjoy with peace of mind. Before eggs are sent to the GP center for multiple inspections, young chickens are vaccinated to prevent infectious diseases and are regularly tested for Salmonella to ensure healthy eggs are collected. Once the eggs arrive at the GP center, they undergo automated inspection, packaging and production processes. Temperature is strictly controlled in the facility to prevent egg spoilage, and multiple inspection procedures are carried out to eliminate poor quality eggs with inferior appearance, pale color or blood stains. These measures contribute to the reliability of Japanese eggs in the market.
Additionally, there is a rumor that eggs with the “TAMAGO Japan Egg” certification logo can be eaten raw, but this is not entirely true. Japanese fresh eggs have an optimal consumption period within 20 days after packaging, and the effective consumption period is generally 60 days. If you wish to consume raw eggs, you must deduct 40 days from the actual consumption period. However, since most Japanese eggs are transported by slower shipping methods, Japanese eggs available in Hong Kong may already be past the recommended period for raw consumption. Additionally, the “TAMAGO Japan Egg” certification logo represents compliance with three certifications: the Japan Egg Association, the Japan Food Safety Verification Organization, and the GP Center Hygiene Management Standards for Export. It does not specifically state that it is suitable for raw consumption.
Presentation of Ranou (Royal orchid) eggs
Ranou eggs (蘭王) are produced in Kitsuki City, Oita Prefecture, which has abundant natural resources. Ranou egg production adheres to “HACCP” food hygiene management standards and uses a special natural feed formula that emphasizes plant proteins to feed the chickens. The bright orange yolk (Ranou eggs have the darkest shade at 15 degrees) concentrates the aroma and freshness of the eggs, making them visually appealing.
Ranou eggs have their own unique characteristics in terms of yolk, egg white and eggshell. Using red pepper powder as the main ingredient in the food gives eggs their distinctive bright orange yolk. Through research and improvement in feed formulation, the flavor and freshness of eggs are taken to another level, while increasing the chickens’ preference for the feed, ensuring that they consume an adequate amount. . Additionally, the farm uses lactobacillus and algae powder to eliminate protein odor and promote the growth of beneficial bacteria in the chickens’ intestines. Additionally, the farm adds crab shells and calcium to the feed, which helps improve egg shell hardness and reduce stress, contributing to the overall health of the chickens.
TAI ON Coffee and Tea )
Limited time menu
Release date (limited time): October 30, 2023 ~
Purple yam egg tartlet(HK$32)
The sweet, rich aroma of Ranou eggs combines synergistically with the fragrant sweetness of purple sweet potatoes, creating double satisfaction. The filling consists of two layers, with the top layer being a smooth and flavorful chicken egg custard, while the bottom layer is a velvety purple sweet potato paste. Adding purple sweet potato granules to the surface adds a multitextural experience to the overall taste.
Poached egg with condensed milk and espresso(HK$45)
Experience the rich, authentic flavor of Ranou Eggs, then customize it to your personal taste by adding espresso and smooth condensed milk. This creates a modern twist on the traditional “steamed egg custard” dish, infused with the aroma of coffee and the sweetness of condensed milk.
Pork pancake and candied vegetables, Scotch egg(HK$62)
The crispy fried coating envelops a moist, smoky meat filling, creating the classic flavor of Mei Cai Rou Bing (preserved pork and vegetable patty). At the same time, you can enjoy the refreshing crunch of preserved vegetables, creating a delicious, multi-textured experience. The vibrant, tantalizing yolk of the Ranou egg adds richness to the dish. To complement the flavors, you can pair it with honey mustard sauce, chickpea puree and green salad, creating a refreshing taste that is not overpowering.
Hashtag: #TheJapanPoultryAssociation
The issuer is solely responsible for the content of this announcement.
