I’ve been enjoying eggs, for a number of reasons. Well, the first reason is the most obvious—they’re just so good! But like a solid crime, you need to examine means, motive, and opportunity to explain my recent egg binge.
Means: The ability to cook eggsMy means have been greatly improved with spring break. While I didn’t get to go away on vacation, my neighbors did. And they graciously left their chickens at home. And asked me to tend them. Which means gathering their eggs: three eggs with plump, orange yolks every day.
Sylvester the cat would like to help gather eggs
Motive: The reason I had to make eggsI realize I should accept responsibility for my actions, but there were others—three of them—who (sorry) egged me on. One was a twitter conversation yesterday, initiated by Francis Lam of Salon Food (and 2010 James Beard Award Nominee) with this simple tweet: ‘Egg salad. Discuss.’ I must not have been wearing my glasses, because I read it as ‘Egg salad. Make it. Now. And eat it.’
Egg Salad with Arugula and Anchovies
Also yesterday, I finished reading What We Eat When We Eat Alone by Deborah Madison and Patrick McFarlin (her painter husband). It’s a charming book, full of people’s confessions of their solo-dining adventures, wonderful illustrations, and recipes. Of course, reading a book like this makes you consider what you eat when you eat alone. Me? Eggs.
Finally, in the evening I caught up on some blog reading. Eleanora, on Aglio, Olio, and Peperoncino wrote that yesterday was Zuppa Pavese day—a little historical background, and then a picture of the soup, consisting of nothing more than (or should it be no less than?) chicken broth, bread, egg, Parmesan, butter, and olive oil. What more could a person want? I’m just sorry I missed the day—I’ll put Zuppa Pavese’s half birthday on my calendar.
Sylvester thinks he should at least get some anchovies for all his help
OpportunityOpportunity was easy. Breakfast, lunch, and dinner.
And the binge? It’s really not so much, just one or two a day. Soft cooked in the morning, with buttered toast. Over easy with barely wilted spinach on the side for lunch. Egg salad, open faced with arugula and anchovies.
If you think about it, not much is more perfect than an egg. If you combine it with the most perfect bread, butter, salt, and greens you really can’t lose.