I love Eggs. Breakfast, lunch or dinner, it does not matter. Chef Thomas Keller was the first one to show me (in the kitchen at Bouchon Beverly Hills) the correct way to make them. On www.acmefoodwine.com, my blog, I got thousands of emails during The Pandemic. "How do you make great eggs and what do you serve with them?" Eggs are a classic compare/constrast pairing. For the compare, serve something with pain grille like a Corton Charlemagne. For contrast, go with something acidic like Champagne (also contrasts great with classics like Fried Chicken). Someone sent me this lesson, which is extremely similar to how I make my eggs -- follow this Chef at Le Cordon Bleu and you will become a master of Eggs. WARNING: eating eggs too many times a week may result in the loud breathing you hear on this recording.
