Michael Rulman will be at Elliott Bay books tonight, discussing his new book:
“Egg: A Culinary Exploration of the World’s Most Versatile Ingredient”
Though I’ve not yet picked up a copy, (maybe tonight) I’m positive I’m going to like this book. I’ve been a fan of Rulhman’s books ever since my first read through “The Making Of A Chef ” a dozen years ago,
-and it just so happens I have a soft-boiled spot for these little bundles of joy..
I’ve even often egg-claimed that eggs are my favorite ingredient.
What’s not to love?
They are the egg-quivulent of culinary fairy dust.
They can preform the mystical alchemistic feat of turning lead into gold (metaphorically speaking)
They are one of the simplest of ingredients, yet skill and care can transform them into the egg-xotic.
(no more, I swear)
Goose egg Carbona!
With ground prosciutto! -basically its an umami bomb, just waiting to go off.
Tagliarini, Alla “Sardo” -with Sarines, calabrian chili, pine-nuts, bread crumbs and chili oil.
Casarecce, in a fresh spring garlic and lemon cream.