Thief in the night… 21 July 2010Posted by marisacat in Divertissements, Inconvenient Voice of the Voter.
Photograph from Garden Tenders Blog
In a thread over at corrente is a lovely recipe, said to be from Alice B Toklas (and it does sound like recipes from her Flavors and Aromas cook book, which I have)…
I would love to have chickens, by which I mean keep laying hens.. and of course I cannot, but I do have eggs… And butter.
For the present I content myself with a large poster on the fridge door, exotic chickens, 4 of them, in what is all but a fashion lay-out, exotic of feather, headress and plumage, proud in stance… fully the equal of a Paris cat-walk.
By ohio on Wed, 07/21/2010 – 9:48pm
Alice B., that is.
In a saucepan melt 1-2 Tb for each egg (or as much as you can stand). Add salt and pepper to taste. Break eggs in a bowl so no shells get in and add to melted butter one at a time. Whip egg until blended before adding next egg.
Fresher eggs and butter, the better. The trick is in the whipping them together over gentle heat. It ends up kinda fluffy.