This passage comes from Russ Parson's book HOW TO READ A FRENCH FRY. Russ, who is a really nice guy when you meet him also writes "The California Cook" page for the new LA Times Lite.
"If the way most foods work is fascinating, the egg is nothing short of a miracle. Eggs can be used as a protein glue to bind ingredients together, as in batters for frying. They can also be used as emulsifiers, performing the seemingly impossible feat of holding water and oil in a permanent solution. And they can be used as thickeners, turning water into sauce."
See, I don't make this stuff up.
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Forza Roma!
"I ain't gonna' work on Dante's Farm no more."
Pierino
Forza Roma!
About Me
- Pierino
- California, United States
- Eggs in Purgatory is an actual neapolitan dish: eggs poached in a spicy tomato sauce. But to me it also suggests the souls of cooks and travelers seeking to knock on heaven's door after a long climb---and a few good meals on the way. Eggs are perfect beings from their shape to their flavor. Never break an egg you don't intend to eat. For a cook they are the hardest thing to prepare correctly.
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