A Good Egg
Posted on January 29, 2011
Poached. Scrambled. Benedict. Hard boiled. Soft boiled with soldiers. Omlette in salsa verde. Over easy. Fried. Sunny side up. Century egg. Meringue. Zabaglione. There are many ways to eat an egg (and apparently at least one hundred ways to cook one, according to Endless Simmer), but my favorite uovo recipe is the most effortless of all.
Uovo da bere, egg for drinking, the freshest of gathered eggs beaten with a pinch of salt and a dash of lemon. My nonno used to give me this proto-protein shake for merenda, which perhaps prompted my zabaglione obsession. Here, the more refined uovo all’ostrica is prevalent- eaten simply on a spoon with a pinch of salt and lemon, very similar to the oyster this is named after. Growing up in the US meant a lack of faith in the raw delicacy. The nasty little S words that rhymes with Sal the fella would creep up into to conversations of egg cottura and ruin the entire debate. Flip the pages and an ocean to yesterday’s casual morning market meandering with Arlene, and we stumble across the Egg Lady.
Most Roman markets have an egg vendor with a selection of fresh, farm picked eggs from regular to extra large sizes. My local market does not, so sadly I had forgotten about the uber fresh eggs, sold for those with a penchant for drinking them… which brings me to yesterday. The Trionfale market of blogger legend and fact has a lovely egg vendor, eggs of all sizes, quail eggs and fresh eggs ready for lemon and salt.
Arlene, it was delicious.
For more information on the Trionfale market, the writers would love to tell you what they like to buy: