I just made a fried egg with the edges slightly crispy. (can you see that slightly overcooked bit on the sides?) I cooked them in ghee, which is butter without the milk solids in it. I’m using that because I love my husband and want to keep him around a bit longer!
Eggs are my staple food, meaning eggs are my go to food whenever I can’t think of what to cook. Or eat.
If I boil an egg it’s most likely to meet its end in an egg salad. Egg salad in my world has diced celery, dill pickle relish (not sweet) and plenty of creamy mayonnaise. Depending upon what’s in my fridge that day or the color of shirt I’m wearing, it might also have capers and a bit of minced purple onion.
Other eggs I remember (this is like a dating history) are the pickled ones from my childhood. After Easter my mother would peel all the eggs that weren’t smashed from our vigorous Easter egg hunts and put them in a large jar with vinegar water, whole peppercorns and sliced onions. To be sure, many of the eggs had streaks of pink, blue and green down the sides that had bled through a small crack into the white when we dyed them, but after two weeks, they were ready for eating.
For years (mostly in my 20’s and 30’s) I ate eggs scrambled with plenty of butter, salt and pepper. I like my scrambled eggs the way I like my grits—simple. Or as my father used to say, “Just a-drippin’ in butter!” (He was from Mississippi).
But these days in the morning my eggs usually end up on my plate poached medium (yolks creamy) over avocado toast.
Mmm-mmm, good egg.
Happy Easter to those of you who celebrate it and for those of you who don’t, I recommend celebrating spring by eating a magnificently simple egg.
Photo credits: Fried: Emanuel Ekstrom, Easter: Christopher Paul High, scrambled: Ben Hershey and poached: David B. Townsend all featured on Unsplash.com