WanderFood Wednesday: Spider Eggs
Apologies for the lack of a link-share this week. I’ve spent the last two days moving and am dead on my feet. The link party will return next week – along with, I hope, my ability to bend.
After 48 hours of packing boxes, loading boxes, re-shuffling boxes, unloading boxes, and carrying bags the size of full-grown cattle up and down stairs, I really don’t have much to say on the subject of food – other than it is good, and that it tastes better when one has been lugging cow-sized bags. However, even when my inspiration is as tired as my feet, I can still manage to drum up something delicious within a few moments of perusing my picture files. Today, it’s eggs – done two ways.
I’ve recently become fascinated with undercooked, slimy, wet, and melty eggs – mostly thanks to the incredible french fries at the Salty Sow in Austin, which are fried in duck fat and topped with an egg cooked in the sous-vide for 110 minutes (ie. boiled in a bag at very low temperatures for a very long time). I haven’t tried sous-videing (does anyone know how to make that a present-tense verb?) an egg, but I plan to shortly because this was outstanding. You essentially just dip the fries in the gooey egg – no other condiment required. Transcendent.
The other eggy wonder of the month was a dish my friend concocted for our Halloween-themed book club: Spider eggs. Just take your favorite deviled egg recipe and spiderize it with black olives for a perfect Halloween party appetizer.
So there you have it – no cultural revelations, and nothing that requires even a pinch of coriander (not even cumin, sigh). But, hey, I’m moving this week, and therefore, eggs are on the menu.1 comment