The Incredible Edible Egg

“If you can imagine eggs in slightly-out-of-the-ordinary dishes — salad, pasta, grits — you can begin to imagine a world of inexpensive, blazingly fast recipes.”

This is Mark Bittman’s statement in a recent New York Times post that aligns with my simplistic worldview of food.  One simply starts with the single preparation of an egg, a great source protein, and builds a beautiful dish by what he calls “The Base, The Egg, The Finish.”

Mark has a great set of graphics in the post that demonstrate just how easy the construction of a great dish is.

I talk a lot about using organic farm eggs in dishes for anytime of the day.  The most recent quick egg dinner I assembled utilized another of Kroeger Brothers sausage, this one chicken shiitake.  Subtle, immensely flavorful, and a great ground for the other ingredients in the dish.  The egg adds a satisfying richness.

Check it out.

Advertisements
This entry was posted in Articles and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s