I’m not a formal chef, I basically don’t even like to cook, bake or do anything that requires more than three steps. Yet, that doesn’t stop me from considering myself a foodie and a fan. So, if we have the money and the opportunity to go out to dinner my husband and I go out to eat, it doesn’t have to be expensive.
It’s our hobby, sport, our most delectable treat and by now as you know, we always order dessert. A meal is not complete without it. Lately, I have observed something absolutely intriguing: the almost fried egg on top of pretty much any entrée. What’s up with that? I don’t have a problem with that except it seems like a foodie fad of the month. Where did it start, and why?
Who thought of this? I would clearly love it and would be tempted to order it but every time I have seen it served the egg was undercooked and too “wiggly.” Just my personal idiosyncrasy. Likewise, I do not eat steak tartar, salmonella alert.
Flip this sucker around and make sure it’s cooked properly and I would be most happy to have a fried egg (fried not practically raw) egg on most anything.
I’m open to (some) trends, I even tried kale and quinoa though I was late in the game and did not become obsessed with it like many people I know. Frankly if I never hear those two items again I would be quite happy.
Now, carrot cake and chocolate mousse cake I can hear forever.