The egg is one of the most versatile foods on this planet. Chefs all around the world create dishes manifold in structure and look using egg white and yolk. But also on their own, eggs are fabulous.
There are so many eggciting dishes and most of them are so easy to make. Boiling, frying, scrambling - so simple, so good. But what about graving eggs like salmon? It actually works and makes a spectacular soft yolk. Or the Scotch Egg. As everything simply tastes better deep fried, this egg, covered in meat, herbs and breadcrumbs, is the total comfort food. And don’t forget desert! Pavlova might change the way you thought about desserts forever wiith it’s marshmallowy-soft inside, crunchy outside, light as air and irresistible. It is not a surprise that Australia and New Zealand both claim this creation to be their cultural heritage. The heritage of dishes is frequently discussed at FPP and for many meals it’s not easy to determine. Marshmallows, certainly not an easy egg-dish, would be related to the USA by many, however origins of the dish go back to 11th century Europe.
After all this eating you might need a drink. How about a Whiskey Sour? An all-time favorite that gets its creamy-frothy top from shaking up fresh egg white.