Summer Food Column: The egg makes a leap

Eggs are not just for breakfast anymore. 

The humble egg is enjoying a moment in the spotlight. It's turning up on many of Ottawa's most fashionable menus not just as an ingredient in a sauce or soufflé, but in its pure white-and-yolk form.

Our summer food columnist has been tracking this trend, and Shawna Wagman joined us in studio to explain where -- and why -- the egg has been popping up on dinner plates.