I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have peen providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
I’ve heard many horror stories about trying to make macarons. I really think that they are just stories.
Simple and elegant, this goes well with just about any main dish. My brother and his wife live in Sequim, Washington and they maintain a large garden that provides the ingredients for this dish. My sister-in-law Elaine makes this for me every time I pay them a visit.