“I break some good eggs into a bowl, I beat them well, I put in a good piece of butter in the pan. I throw the eggs into it and I shake it constantly. I am happy, monsieur, if this recipe pleases you.” This was the ground breaking secret recipe that the Mere Poulard revealed after endless enquiries into the secret of her world renowned omelettes. Painstaking experiments have led me to the conclusion that if you don’t “beat them well” first, the same system makes a fine fried egg. Being greeted by the sun this morning was as good a reason as any to enjoy a substantial breakfast, and with an egg looking as good as this one, there was no time for the niceties of the table. This is a wonderful way of eating as the food stays at the right temperature and there is less washing up. Apart from such practicalities, there is the opportunity for the eyes to feast on the beauty of a golden egg in a well used, delicately patinated copper pan whilst the palate is getting on with its own fun. As with so many good things, as hard as one tries to spin it out, it’s over too soon. But in the end I got a good picture as did Gustave Courbet.
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