29 November 2013

E is for EGG

I have two stories about the egg. It is the most complete food, and if there's an egg in the house there's always going to be a meal in the house.

Recently I made my almost famous ham and egg sandwiches for a supper after a concert we held at our house for an emerging young pianist, Sylvia Jiang. Three people told me they were the BEST sandwiches they'd ever had! The recipe can be found by clicking on the RECIPE bar to the top right of this page.

Next, we spent a week in Tokyo in late September and on our last night went to one of the top restaurants. Takazawa, in that wonderful city of culinary adventure.

Every course was really adventurous, but apart from the set of 16 tiny jellies flavoured with the tastes of both red and white wine that we finished with, the one that captured my mind was named "Breakfast at Takazawa." It was a small bowl of something like cornflakes that turned out to be crisp little potato flakes, and another bowl with a generous pile of freshly shaved truffle, and hidden underneath that was an egg. Not just any ordinary egg, but the brightly orange coloured yolk that only a free ranging fowl could produce. We piled on the 'cornflakes', and then dipped our spoons in, and the runny yolk and white served as the 'milk.' What a combination; potatoes, truffle and the perfect egg.

I love Eggs.