Posts Tagged ‘eggs’

Oh my. I have gone and spoiled myself forever. I have stumbled upon the most perfect breakfast/brunch dish and now I want to eat it every day. And I don’t even like eggs!

I don’t remember where I first saw a version of this recipe, but for some reason it stuck in my head. Ratatouille. Yum. Eggs. Not-so-yum, but Iacono chicken farm is right near us in East Hampton, and the farm-fresh eggs continually beckon to me. I eat them occasionally because I think they’re good for ya and I just should-always poached-but there’s nothing enjoyable about it for me.

But the idea of masking an egg with ratatouille? Brill. I looked at a bunch of recipes…

Spaghetti alla Carbonara

A warm bowl of perfectly al dente pasta lightly coated with a rich sauce bursting with umami flavor, flecked with salty, crispy shards of pancetta, encircling a glistening egg yolk ready to spread a luscious creaminess throughout the dish…all whipped together in 20 minutes or less? Yup! That’s the insane beauty of carbonara.

Okay, if you really want to bring it down to its lowest common descriptor, I suppose it is bacon-egg-and-cheese pasta. But honestly, that would be like yelling, “Yo, LARRY!” across the room to the esteemed Sir Laurence Olivier. It’s oh, so much more. Superbly decadent. Sublimely fulfilling. Even though, legend has it, it was created as a hearty dish for Italian coal miners.


Oh, how I wish I loved eggs. I so admire folks for whom breakfast has such glamorous options ““ fancy omelets, sunnysides, poached, Benedict. But about the only way I’ll venture a taste is to scramble them into virtually unrecognizable form. My sister, one of the other tasters today, concurs.

Nothing worse than dried-out, overcooked scrambles, and Ina’s slow-cooking method is so appealing because it pretty much ensures you avoid that danger. Medium-low heat + continuous stirring = nice creamy eggs. And in reality, that’s just what happened. It’s just that they didn’t taste all that good. They were ultra-rich, and one taster deemed them inedibly salty.

Hmmm, too salty. Let’s see what might account for that….