The Journal | Only Fortnum's


Sorry, chickens: we settled this one centuries ago.

We declared eggs the winner in 1738, when we invented the beloved Scotch variety. We’ve conjured all manner of creations since then, and we hope there’s no egg on our face when we say our newest confection is worth its weight: The Golden Egg.

To make these delicate delights, we hollow out the fragile shells of real hen eggs, fill them to the brim with praline chocolate, then gild each one with a gleam of fairy-tale gold. Contrary to popular belief, may we suggest you put all your eggs in one basket this Easter.