Hey Bartender: Gimme a shot and a beer and an egg chaser!
I almost always think of eggs as a morning meal, the sunny yolk making waking up a little easier. But, of course, eggs show up at all hours of the day. Egg salad sammies for lunch, frittata for din-din. Hard-boiled and peeled in the dark for a late-night snack.
A very pretty egg was one of the highlights of a recent happy hour at Matt's in the Market, perched on top of a Sloppy Joe. I wonder who was the first Joe to throw an egg on top of a pile of meat? A great moment in history. Do you think it was Ben Franklin? He is, by far, my favorite egghead of all time.
When you think about it, eggs are a pretty perfect bar food. A blast of protein that fortifies the cocktail-er. Sustenance that's straightforward and easy to eat. Maybe that's why huge jars of pickled eggs were fixtures at many a dive bar. Are they still? Been a while since I've seen pickled eggs. Or pickled pig's feet, another retro bar snack.
All this talk of foods with pucker power puts me in the mood to try making my own pickled eggs. Coming right up!
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