What’s Up With The Fried Egg On Top Of Everything?

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?

A fried egg, sunny side up. (Photo credit: Wikipedia)

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.

#90041897 / gettyimages.com

I’m fine with this trend though I would specify the egg to be “over medium: there’s something about those loose transparent egg whites that gets my stomach to rumble and I can’t look or eat them. Not a chance.

So, I’m wondering, what will the new trend be? We’ve been through muffins, “cronuts” (I have never tried one or at least the official one) cupcakes, kale and quinoa. I’m happy to try the overcooked fried egg delight but I’m wondering if we could make a new trend happen. One that WE could create just for the fun of it.

PS It does NOT have to be healthy. I pick bite-size homemade jelly doughnuts, with a lot of currant jam.

What would you like? No calories, no fat, no cholesterol guaranteed.

 

#98356676 / gettyimages.com

2013: Quinoa and Kale (Food Pop)

Quinoa (Photo credit: Wikipedia)

2013 The Year Of Quinoa and Kale

I know, I’m not in the majority, (I generally never am) but if I hear the words “quinoa” and “kale” way into 2014 I’m going to be sick. I heard way too much of it in 2013. Believe me, I’m not saying I ate a lot of it. I tried kale a few times and I dutifully ate it, albeit begrudgingly, but that was quite enough, thank you very much. Every person I know was talking about the different ways they used kale and the more they talked about it, the less interested I got. What was this, the flavor of the month club? Apparently.

Actually, if it had only lasted a month I would have been quite happy but the kale craze continued (sigh and it’s still going.)  Tied with Kale was Quinoa, something that took months for me to pronounce much less spell and eat. I made it once (it turned out like a cross between cement and glue) but bought it prepared other times. It’s a  grain, YAY. Since then I’ve heard quinoa salads with kale countless times. More than enough for me.

We eat fresh fruit and vegetables and red meat once in a while. Not often but sometimes we get a craving for a delicious juicy hamburger and instead of denying that hamburger we will go out and eat one. We will thoroughly enjoy it and some of those fries (extra crispy, please) and we will be completely satisfied and happy. We eat red meat about once a month or so, not usually more than that.

Now, coming from two different sets of European parents, (don’t ask) both my husband and I will not, cannot give up our sweet tooth (teeth?) I wouldn’t give up my sweet tooth voluntarily unless I had a severe case of Diabetes which I always pray I don’t get. With a Viennese father and a German mother (who has pre-Diabetes) I’m walking a very thin line. It’s worth it. The need for dessert is not just a desire, it is a full-fledged NECESSITY.

Why can’t 2014 be the year of the jelly doughnut?  I miss the good old days. How about a really delicious European pastry (such a lack of patisseries everywhere) just serving café and kuchen? (cake) in the afternoon like they do all over Europe. Maybe everyone is just too much in a rush here. My parents being European always had friends over for coffee and cake. Shouldn’t everyone? Can you honestly replace cake and coffee with a tall glass of green juice? I once added a shot of wheat grass to my apple-carrot juice and it took every ounce of self-control not to vomit all over Mrs. Greens. A true story.

The day is long, the nights are spent with family, a time to eat together and talk. What’s wrong with a warm baguette, some flavored olive oil, a block of cheese and some sweet purple grapes, my favorite dinner? Add a salad or some homemade vegetable soup, that’s plenty. But, please don’t add kale chips or quinoa that’s just so last year, at least for me.