Audio By Carbonatix
A new report from the Dietary Guidelines Advisory Committee says what we’ve been thinking about cholesterol is all wrong. Don’t get too excited — fatty meats and dairy are still no good, but we may be standing at the dawn of the age of the egg.
Not that chefs were sitting on their spatulas waiting for the report. If I had a statin pill for every golden-yolk-topped dish I’ve encountered in the past few years, I could crush my own dive bar and open up a pharmacy. Eggs are tossed on burgers, sandwiches, pizzas and pretty much any other dish that has enough surface area to suspend an egg above a plate. Eggs, like bacon, have become a crutch for cooks, adding moisture, viscosity and flavor to dishes whether they need it or not, and they’re becoming a little tiresome.
My first thought when I read about the study was that the egg crutch was about to turn into a wheel chair with rocket propulsion. Eggs would end up on nacho platters, floated in bowls of chili (actually, that’s a good idea) and served with egg rolls because they’re just not eggy enough. It might happen. The egg as an enhancement trend doesn’t show any sign of losing steam. But I have to wonder if there’s not a better way to showcase our love for the holy ovum.
What if, instead of topping seemingly any dish with a sunny yolk, our chefs actually celebrated eggs on their own? I’ve yet to have a perfect omelet here in Dallas. I’ve had a couple of good ones, but nothing with a perfect canary yellow exterior and insides that cry in final defeat as you dig in with your fork. Runny omelets are just not in style here.
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And what if omelets were to appear on lunch and dinner menus instead of solely viewed as breakfast food? Picture a perfect omelet, seasoned only with salt, pepper and just a bit too much butter next to a tangle of arugula dressed in lemon and fruity olive oil. Now put a glass of crisp white wine on the table. That’s one of the best light meals you can order, period. Except you can’t order it after noon in Dallas, or at least it’s not commonly available.
Fritattas, soufflés, casseroles: the list of egg dishes is endless. All we need are a few chefs to celebrate them. The nutrition gurus have finally given us an excuse to eat the incredible, edible egg with abandon, so why not embrace it, not with fried eggs as a garnish but eggs in a myriad of ways as the star of the show?
Of course, all those scientists could reverse themselves any minute now. We’re constantly told that one food, or diet or behavior is bad, then good then bad for you. Screw it. Let’s eat eggs.
