HUNGRY GERALD

Yes, the egg is nature’s most beautiful object.  For eating, HG prefers conventional domestic chicken eggs available in supermarkets, convenience  stores, etc. HG rarely ate eggs until HG met and married BSK, the ultimate egg cook. BSK introduced HG to a childhood treat: Egg and Soldiers. This is a soft boiled egg with its top cracked open. “Soldiers” are thin strips of toast. They are dipped in the egg with a pinch of salt. Pleasant with morning coffee. This is often served in Paris bistros as an appetizer and the toast strips are called “batons.” BSK makes perfect poached eggs and they top hash, grits, polenta and scores of other dishes. HG’s favorite is Shakshuka, a Middle Eastern vegetable stew topped with poached egss and served with yogurt sauce, pita and fiery harissa. BSK’s scrambled eggs are soft and creamy after being cooked over low heat in a special Paderno pan. A smidgen of hot sauce is BSK’s taste secret. BSK’s omelets are masterpieces—stuffed with feta cheese or veggies—mushrooms,zucchini, spinach, etc. Last night HG had a lush feta cheese omelet with a mound of Greek yogurt. Once more, HG contemplated HG’s good fortune in spending the last 60 years eating eggs with BSK.