FavorFlavs #22

We all have them: favorite flavors, ingredients, and kitchen tools. FavorFlavs we always reach for (again). These are ours.

The egg

As simple as the egg is, its possibilities are just as versatile. From haute cuisine to everyday cooking, and from savory to sweet, the oval fruit of the chicken (but also the duck, quail, and goose) can be used in countless ways. And that makes it a favorite not only with us.

More than ten years ago, the London-based French chef Michel Roux paid tribute to the egg in a cookbook of no fewer than 304 pages; ever since, it has been our culinary bible.

Pickling

We lovingly cook, poach, or steam the chicken egg until lusciously soft in just a few minutes, so that it oozes out when cut open. And we’re just as happy to fry an omelet as a fried egg.

But with just as much dedication, we beat its egg white vigorously into a meringue, soufflé, or hollandaise sauce. Meanwhile, we place the yolk, smoked, dried, or pickled, on the ramen noodles and the pasta. The egg is multifi.