Archives for: February 2013
Today for breakfast I had one fried egg, over. Served it salted, peppered, flat, and halved on a halved toasted bagel.
Whatever it is about eggs that makes their taste so "complete" for me, so satisfying, I haven't figured it out yet. I suspect it nutritionally has to do with the protein in the yolk, and something about the interaction of salt, butter, and egg-white that just sends me over the top taste-wise.
I marvel at the perfectness of the egg. It's a spiritual experience for me, really humbling me as a cook, because for all my learnedness in the culinary arts, there is nothing I can do to rival (though I can sort of imitate) the flawless dovetailing of nutritive need and gustatory delight so elegantly stated by The Egg.
Food for Thought, indeed.