Do you have one, a culinary bucket list? I do and this week I seized the opportunity to check one thing off that list.
I am an egg lover. I think eggs are in my blood! I come from a family of farmers and among all the farm-y things there were laying hens.
My great aunt and great uncle, Frieda and Fritz, delivered their farm fresh eggs to us every Saturday. And I have many fond memories of time spent in the summers on my aunt Marie and uncle Charlie’s farm. They had laying hens, lots of hens. One of my favorite memories is that of gathering, candling and grading the eggs.
Like I said, perhaps eggs are in my blood. Okay maybe that’s a tad bit dramatic but I do love eggs. Any form of eggs – fried (over easy or sunny side up please… I want that rich runny yolk), scrambled, poached, deviled, pickled, soft or hard boiled – eggs how I love thee, let me count the ways.
So back to my culinary bucket list… Momofuku Soy Sauce Eggs!
Honestly, I can’t say that I will make them again. Because let’s face it, I can season a perfectly cooked egg with soy sauce and basically achieve the same taste without the hassle (forgive me chef Chang), and also I found the texture of the white rubbery. That said if they were served to me, say in a bowl of nabeyaki, I’d devour them with pleasure. Why? Because I love eggs.
There’s still a ton on my culinary bucket list. From restaurants to try, chefs to seek out, techniques to employ and oh my goodness my “to try” recipe folder just keeps growing!
One thing at a time… thanks for visiting Palatable Life.