Well I can be a cold, hard-boiled sort of girl but I have sunny-side-up moments. Also totally scrambled. But my favourite kind of eggs are Chinese Hundred Year Eggs. They’re eggs that have been pickled in some kind of black liquid – Christ knows what it is – possibly a kind of animal slurry. They’re left there for about a year, I think, then you take the shell off, and they’re just like hard-boiled eggs, but black. The whites are a sort of pellucid black, and the yolks are the colour of soot or pitch, and very velvety. When I lived in Taiwan, I became quite addicted to them; they’re quite rightly seen as a delicacy. But they smelled pretty terrible, and of course being black, they looked a bit freaky too. Just the smell of them - pure rotten sulphur - used to make most Westerners want to vomit. But not me. I adored them. If you put a plate of them in front of me now, my happiness would be complete.