More than 10 years ago, when I was just married, I went into the kitchen to prepare meals after work every day, and waited for my wife to come back for dinner and share the experience of the day's work. There were always endless topics between us.

We’re make a western steak and pair it with fresh mushrooms occasionally that can be spice up our life.

You had to go to the Western supermarket chains to buy these ingredients in those days. Meanwhile,It just happens to have fresh Dutch mushrooms, herbs and fine meats at the supermarket in Sha Tin New Town Plaza.

The rich fragrance of fresh mushrooms is deeply implanted in the mind and becomes a taste memory from then on. Occasionally, I went to the Kadoorie Farm to visit the organic fungus farm and learn about the ecology of mushrooms.

Ten years later, the organic mushrooms produced locally and internationally are full of the supermarket shelves. It can be seen that the business has developed, and the products are loved by the public.However, the locally grown mushrooms are fresher and more tasty than the imported ones as the same Dutch variety, which reason is the short transport time after the harvest and the moisture is maintained well. The memory of that mushroom flavor was prompted me to undertake another long trek, which is leading me to the Dragon Experimental Farm managed by the Fisheries Protection Department (formerly known as Kadoorie Farm) for further investigation.Unfortunately, I was informed by the supervisor that the cultivation facilities had long been abandoned, where is presenting a scene of desolation. Meanwhile,we chatted for a while, he pointed out an environmental control system labeled "Auden" before I parting,and suggested me to try finding Auden, as both the machinery and mushroom grown bags were supplied by this company. I took some photos and left with a mix of excitement and concern.  

Before the Lunar New Year, I managed to get in touch with Auden Company and had the pleasure of meeting with Mr.Wong Kong Sang ,who is Chairman of the company. 

He is an elderly gentleman nearly eighty years old, but he has the energy and vigor of a man in his thirties. He is full of vitality and his thoughts are clear. I told him my purpose, and he was very talkative, who’s telling me in detail about his youthful experiences of growing mushrooms in China and later introducing organic farming to Hong Kong. Mr. Wong is a pioneer in local mushroom cultivation, and he has a lofty aspiration: he hopes to promote the food industry of "Hong Kong Made" ,so that the general public can enjoy fresh and healthy organic mushroom food.

At that meeting, he’s gave me information about growing mushrooms and invited me to visit his workshop for personal experience. Finally, he sent me two bottles of black truffles and mushroom royal sauce to sample and comment on.

Take black truffle sauce as an example. I've tasted Italian brands which 's expensive.However, it was the first time to see the black truffle sauce produced with local mushrooms, so I was very curious to taste it, and on the other side, I was touched by Mr. Wong's passion and dream, and these feelings just melted into two small bottles of mushroom Royal sauce.

I’ve pondered for a few days on how to savor these two bottles of sauce and bring out their flavors and essence. Food is the common culture of the world, and the taste of food is often tied to stories of life: for example, when I was young, my mother would always cook me the freshest farm eggs; on my birthday, I would get red eggs; after school, I would have egg with beancurd bamboo sugar water; in the evening, she would fry me an egg omelette with rice that was just cooked, and when I poked it with my chopsticks, the egg yolk oozed out, and she would add some sauce, the aroma was overwhelming. These flavors along with my mother's smile which constantly float in my mind and become eternal memories.

This dish is centered around my favorite ingredient "egg," and I hope to create a flavor that every reader can enjoy with simple ingredients

Boiled egg with a soft core to serve black truffle sauce

Ingredients：

1. Fresh farm eggs

2. AUDEN Black Truffle Royal Sauce

Preparation:
1. Soak the eggs (if refrigerated) in room temperature water for five minutes；
2. Bring a pot of boiling water；
3. Slowly drop the eggs into the boiling water and cook for five and a half minutes;
4. Break the eggshell and egg white until the yolk is flowing;
5. Serve with black truffle royal sauce.

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