Well, hello! Let’s pick up where we left off, shall we? As I recall, we were enjoying lots of good food and the people we love and life in general, and then I went on a very long vacation. I hope you did too, or that you stayed home and snuggled your family and drank hot chocolate, and that either way you’ve had a restful and happy end of one year and beginning of the next.
So happy new year! I wish you a year of good health and simple pleasures.And what, after all, is as healthy and simple as an egg? I think of the egg as a secret weapon in my kitchen: it cooks in seconds, it’s cheap and filling, it makes leftovers into a meal. And I owe another debt of gratitude to the egg: it’s the thing that got me started writing this blog a year ago today, in an effort to branch out from my cooking regimen of scrambled eggs and scrambled eggs. I’ve managed to diversify a bit this year, it’s true, but there’s still always room for a good egg in my kitchen.
Boiling an egg is an economical preparation: the shell holds it tidily, no added fat is required, and you needn’t even exert your wrist with whisking. You only need water, a pot, a few minutes of patience and, preferably, a pinch of salt at the end. You can leave the yolks soft to smear over toast or cook them through to creamy perfection for a composed salad. Continue reading