Some of life’s greatest pleasures are the simple ones. This is a farm-fresh egg from a happy chicken. I fried it in a pan sizzling with goat’s milk butter.
I cooked it quickly so that the edges were crisp, but the yolk was still moist and creamy and runny.
Then I sprinkled it with salt. I used my favorite Hawaiian Alaea salt, which is mixed with red clay and has a distinctive, peppery bite. But Maldon or even Morton’s will make your egg a thing of beauty.
Eggs! You’re reading my mind!! They are firmly on today’s shopping list, as I’ve been fantasising about them for days now…
So simple, so good 🙂
Yes, now I’m wishing I had put some fresh ground pepper on that egg. But some might say I am needlessly complicating the perfection of egg and salt!
Goat’s milk butter? Interesting.
Yes, it is pure white, and has a tangy aroma when you sizzle it in the pan. Great for eggs!