Je me suis amusée récemment pour l’Express Styles à « revisiter "The egg. I will gladly book
my favorite recipe:
Photo Pierre Javelle Egg fried tapenade
vinegar tomatoes (Mutti) is found in delicatessens. can replace it with a good sherry vinegar.
can prepare everything in advance, and frying eggs at the last moment.
Serves 4:
5 eggs (at least a week if they are very difficult to peel them)
2 slices of bread dry
100 grams of pitted black olives
50g flour
2 small cans of diced tomato pulp
4 tbsp. tablespoon olive oil 1 clove garlic 1 tablespoon . Coffee Sugar 4 anchovy olive oil 2 tbsp
. vinegar tomato
pepper
¼ l of oil for frying olive
Peel and chop the garlic. In a skillet, lightly do lightly in olive oil and then add tomatoes and sugar. Let it reduce slowly until a "stewed" about 20 minutes, add the anchovies and let them melt. In mixer bowl, cut the bread into crumbs then place in bowl. Then chop the black olives, drained well, pat dry thoroughly chopped by pushing it into several sheets of absorbent paper and then mix it with breadcrumbs. Prepare another bowl with the flour. In a third bowl, beat egg with fork. Put the four remaining eggs in a saucepan, cover with cold water and bring to a boil. It takes 3 minutes from the boil and plunge eggs into cold water. The peel them carefully, they are so fragile calves. Heat the frying oil. Pass successively boiled eggs in flour then egg and finally bread crumbs olive pressing well with hands to make a shell thickness of 2mm. Fry about a minute by rolling them in oil, just enough time to brown the crumbs. Drain on absorbent paper and serve immediately with tomato sauce cold or hot depending on your taste. Drizzle with vinegar on the plate and give a round of pepper mill. After
turnip pedigree (Diploma in Market Street President Wilson), that the egg is a tendency, at least if you believe the press releases surrounding the treatment Passard inflicts his own, that of a variety of hens sponding very rare dark sesame, red cabbage, beets ... matcha tea. In
trend back to true values, the bobo Parigot swears by the egg-mayo, it can ramble on about the character of his mayo and holding his leaf lettuce.
As far as I can remember, there has always been in the kitchen a basket or a basket of wire filled with eggs. We were self-sufficient in vegetables but did not have chickens. In the Cevennes, my parents had to buy the heart of chickens, rabbits and eggs in the corner * gavots. Buy the best eggs, recognizable by the height of the pile of corn husks on the floor of the court mas, and compare them with us has always been a sport taken very seriously. (So you do not cut your appetite, I'll do an ellipse on chickens and rabbits live back at home and beheaded with a machete on the block used for splitting wood for the stove, though there would have enough anecdotes for a post they have guts).
The new generation of writers culinary girl baby boomers, it's hardly the stories of famine and war are those of their grandparents. I have personally heard and heard again the stories of deprivation. Is that why I always struggle to close the door of my refrigerator? Is that why I say to the world at steadily catching up in extremis the Ziploc that fall when I open the freezer, "You never know if there was war? "
Is that what I stored fat on me?
What does my therapist?
Okay I digress. So the occupation. Free zone, certainly, but famine still. My mother tells me the days go to the barn in hopes of an egg (for 3) and omelettes "no eggs": flour, water and salt. She tells me the blessing of Spring where the hens to lay recovering (after a near stop in the winter, down light requires).
The Passover meal is a bit our Thanksgiving to us full version cholesterol: devilled eggs, lamb or goat or chicken, eggs and snow atria, eggs wazoo. Eggs in the snow, local curiosity, a bay leaf, almond, highly toxic but just infused into the cream taste almond bitter and withdrawn. In
pilgrimage last week in the kitchen of my mother I had the idea to remake the devilled eggs that have rocked our Easter meal, it should be at the very least thirty years that I had not done my son did not even tasted ... the *
gavot is a rough peasant Cevennes and elusive, curiously, he still lives "above" or "lowest"
eggs mimosa
Put the eggs in a small saucepan, cover with cold water and bring to the boil. Count 6 minutes from the boil put them in cold water. When thoroughly cold, peeled them, cut them in half and put the yellow side. In a small bowl, mix a can of tuna in brine well drained with the same amount of homemade mayonnaise half olive oil and half sunflower oil and pepper. Garnish the mixture with the whites. Put the yolks in a strainer fine mesh sieve and mash them with the back of a spoon over the eggs to the "mimosa." Serve chilled on lettuce leaves. 
For my part, I prefer to take tuna olive oil and recover oil to use them in mayonnaise.
As for choosing the hunting ground of inspiration, no, my mother was not advised by Masha Makeieff. While I am sorry she has not bought a Provencal oilcloth, countered that she had just in our region of scrub hunters, this pattern was the bestseller in the market of Sant'Ambrogio. Of course, I could only bow.
"And if there is not enough, it will make eggs"
