Did you fall in love with The Crispy Egg? Did you, too, find yourself obsessed with the crackly lacy edges, the potato-chip like crisp underneath, the souffled egg whites, and the high melodrama of all of that hissing and sputtering? Did you go on a Crispy Egg Bender? Come, sit down. You’re among friends.
This is the next chapter in the crispy egg saga. It was intended for the next day, but I mistakenly got distracted with chicken pot pies, chocolate babka and fall-toush salads instead — my priorities are whack, I know. It came into my life when I went on the hunt for something more interesting to do with egg salad. I mean, traditional egg salad is oh-kay (although I prefer my take on it, with coarse dijon and bits ‘o pickled celery) but given all of the magical, wonderful ways you can cook and consume eggs, don’t you think the category of egg salad really ought to contain more clever intrigues than, say, curry powder and jarred mayo (shudder)?
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