Like a golden eye slowly cooking in a sea of red. Yolk and whites slowly beginning to bubble in a paprika-rich goulash. Think Sauron. Think an Eye of Sauron Yule Log. For five hours.
Eventually the egg cooks and rests in a bowl of peppery goodness grounded with a chicken stock. Think of the beginning of existence looking up at you from the world’s ocean. Egg and chicken, chicken and egg. More about egg and chicken later.
Breakfast time of course issues the clarion call for eggs, such as a fried egg on fried blood pudding on fried bread. Blood pudding abounds in Sweden, so it’s no difficulty to brace my egg with a pig’s red fluid. With a dash of paprika, of course.
Americans and Swedes share a love for hot dogs, so of course, fried egg on hot dog with sauerkraut, pickles, kimchi, ketchup and chips.
Eggs are laid by creatures that swim and fly, beside residing on land, so why not fresh herring baked in butter with a fried egg and bread.
Oval within a circle. Ovoid egg in a moon-bowl featuring sautéed broccoli and sriracha.
Chicken soup, of course uses chicken, meaning I roast a chicken, the family eats most of the chicken; then, I take the bones and put them in a pot of water along with herbs and veg, simmering for hours. Afterwards, chicken stock meets chicken flesh and to add to all this transformation–a fried egg. So, what came first in the chicken soup bowl–chicken stock, chicken flesh, or fried egg?
And what do dinosaurs have to do with all these feathers and shells?
Nothing like roasted vegetables, such as beets and cauliflower and greens along with a fried egg and sriracha . . . . yet again.
Mixtures of kale and quinoa may be topped with chorizo and a fried egg.
Vegetables may also appear in a salad with fresh greens, beet sprouts and walnuts with cheesy gnocchi topped by a fried egg.
Enough of frying, what about a hard-boiled egg? Served in a bowl with pepperoni, kale, tomatoes, onions and garlic in a beef broth.
I’ve started making barely stew lately with a beef-vegetable stock, greens added of course, and . . . . eggroll . . . a fried egg. Never far away, my friend the fried egg.
Whole point of keeping a yolk runny in a fried egg, appears most obvious when breaking the yolk, yellow courses through a Tagliatelle Alfredo. And plenty of black pepper.
Midsommar celebration necessitates dill, smoked elk steak and heart, pickled onions, herring, blue cheese, akvavit, and yes, a fried egg.
Which brings us to the final entry, a Smoked Finnan Haddock and poached egg with a mixed leaf salad served at Mackintosh at the Willow. Delicious.
After a journey through meals featuring eggs which could grace a table for breakfast, lunch or dinner, let’s finish with a desert . . . let’s have some walrus and eggs courtesy of The Beatles and Oasis. Bon Appetit!