What could be more frugal than an egg? Even with the much-discussed rise in food prices, the egg--even the Eggland ones I buy--remain a bargain.
I've had a conflicted relationship with eggs, since, as a child and still today sometimes, I get queasy from egg whites. Once I caught my mother making me a milk shake with raw eggs. Can you imagine a mom doing that now in the Age of Salmonella? I've been thinking about eggs for two reasons. The first is that I'm trying to use up what is in my fridge. The second is that I read a wonderful post by First Gen American about her immigrant mom, who cannot pay big bucks for farm eggs, no matter how virtuous their origin.
I have a cookbook called Country Egg, City Egg.
The writers are now a San Francisco foodie power couple, as I learned on the internet. I guess it's too late for Mr. FS and me to be a power couple. The Pirie/Clark duo used to work at Zuni Cafe, famous for its $50 roast chicken (for 2). You can find the recipe in the Zuni Cafe Cookbook.
My favorite egg recipe from the Country Egg, City Egg tome is about the cheapest imaginable: make some mashed potatoes, put in a bowl, make an indentation, break an egg in, bake for 12-15 minutes. I don't think you need a recipe. This recipe is cheap enough for the most frugal immigrant. Or for non-power couples.
My title is an allusion, of course, to a wonderful book.
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4 comments:
Yes, I remember that book, The Egg and I; it was on my Mom's bookshelves but I've not read it lately. I love eggs because you can throw just about any old leftovers into scrambled eggs and it comes out delicious. I once made a list of the cheapest per unit foods and off the top of my head eggs and potatoes were near the head of that list.
Yes, I remember that book, The Egg and I; it was on my Mom's bookshelves but I've not read it lately. I love eggs because you can throw just about any old leftovers into scrambled eggs and it comes out delicious. I once made a list of the cheapest per unit foods and off the top of my head eggs and potatoes were near the head of that list.
We always add a raw egg to milkshakes. We're that they are not cracked, and drink immediately.
While you are in France, if you do not know the dish ouefs en meurette (poached eggs in a red wine sauce) try it, it's divine. And if you do know, is that not a fabulous thing to do to n egg?
Sorry, that was "We're careful that..."
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