Saturday, May 3, 2014

Egg


Don't be afraid, said our upstairs neighbour, They're from real chickens.

He was leaving for Italy and had brought down eggs and milk for us to use. I will be feeding his sourdough starter. Between now and the last time I did so (November) I have learned a lot about sourdough. So I'll be able to take care of it better.

The eggs are being eaten simply, boiled, with young spring chives and butter, like this one.



2 comments:

  1. I got in the car last night and did a quick run to a local farm so we'd have the best, freshest eggs to go in our Shakshuka, which was in progress -- lucky it's self-service -- farm fresh eggs any time of the day or night! And, I have now been advised of the best bread books: Tartine, and Flour, Water, Salt, yeast by Forkesh -- perfect name for a cookbook author!

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  2. I've been feeding sourdough starter for a friend that has been away for over a month. What started as 1 jar of sourdough starter is now 4 jars! I can't throw them away, I have to start making bread soon!

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