Pastel egg shapes are everywhere this week. They are so pretty!
One neighbor has tucked a dozen large eggs (big bunnies, those) into a bed of spring flowers, late-blooming daffodils in the sunny spots, Scotch bluebells in the shady spaces.
Down the street, a family with young children has hung small eggs – in lavenders and soft yellows, pearly blues and the palest of pinks – from low boughs of what I can only think to call a weeping cherry.
We each mark this Easter week in our own fashion, some secular, many religious. Yet something so simple as an egg can connect us whether we celebrate the rebirth of spring or the promise of the resurrection. Surely, there’s a lesson here.
Try a ‘finishing salt’ such as fleur de sel, a sweet, bewitching salt harvested by hand from beds off the coast of France. It is costly – $40 a pound even if sold in small packages – but is used sparingly with eggs, simple salads, slices of fresh mozzarella or perfectly ripened garden tomatoes.
ALEX’S FRENCH EGGS
Serves 2
- a small dab of butter (about 2 teaspoons)
- four eggs, as fresh as possible
- about a tablespoon of milk
- a sprinkle of good salt
- a sprinkle of freshly ground pepper
Melt butter until it shimmers in a small non-stick skillet over medium-low to low heat, tilting the skillet so butter spreads evenly. Meanwhile, whisk eggs until yolks and whites can no longer be distinguished. Add milk and whisk to combine. Gently pour egg mixture into hot pan (it should sizzle very slightly) to cover the bottom. Allow mixture to cook untouched. When egg is cooked about a quarter inch thick, use a spatula to gently ‘plow’ across the middle of the pan from one edge to the other, letting the uncooked egg fill in the ‘plowed’ space. Let egg continue to cook, again untouched. Repeat until egg is fully cooked, allowing mixture to cook untouched, ‘plowing’ only as needed. At the end, gently flip mostly cooked egg to cook the top-most part. Remove to two warm plates, lightly sprinkle with salt and pepper. Serve aside lightly buttered whole grain toast.
Easy Eggs for Supper or Brunch
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