Something to be eggstatic about…

After reading an article entitled “Chasing Perfection” by Francis Lam, I was happily comforted by the fact that I’m not alone in certain searches for “perfection”. In some ways when I think about why I left New York and moved into the country, at least a city dwellers version of it, my main motivation was perfection driven. There were greener pastures in my mind outside of the hustle of a concrete jungle, something greater but in many ways so much simpler. We all define ourselves, and our lives through multi-faceted definitions that are tirelessly arguable, and ultimately all correct to a degree…although, it’s the variations and combinations that make all these versions so interesting. That’s why this is just me, and my small shaken snow globe version of it.

The article that I found so close to heart was in search of a perfect omelet, this search only came about after having a truly great omelet for the first time. A moment like this can be quite startling, most notably because we often pride ourselves with the knowledge that we do certain things very well. Almost everyone has something food related they make “well”. This can be a pasta dish, sandwich, soup, cocktail, etc. But when all of the sudden we try something we’ve made a million times and it pulls the rug out from under us, there are usually two things that happen. Give in and accept defeat or enlist in a journey for the conquest of such an epiphany.

Eggs are a perfect example of such a subject simply because it’s almost impossible to think of someone who hasn’t handled an egg at one point in time. Not to mention, eggs may quite literally be one of the most versatile ingredients on the planet. Few things can tout being a paramount component at all meal times, and let alone stand alone doing it unlike such staples as salt and pepper. Whats even more satisfying, on a selfish note, is that we have access to some of the best eggs I’ve ever come in contact with here in the Berkshires. These are produced in a very small scale free range format by our friend Billie Best. She works tirelessly as an activist fighting to save our farming culture as well as tending to her pampered flock. Furthermore, after recently purchasing a book known simply as Egg with photographs by Grant Symon, I was blown away by some of the innovations using this beautiful ingredient by some of the worlds best Chefs. Just when you think you know something, you can still stand to be surprised:

All of the following photos are borrowed from the book Egg and were taken by Grant Symon:

Ferran Adria
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Wylie Dufresene

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Heston Blumenthal

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Eric Briffard

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Jaques Deruex

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Sam Mason

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***if you’d like a little more practical information on the subject of eggs and are comfortable in learning that you probably don’t eat good egg, check out what this little Birdy has to say.


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