It's been a good egg run the past few days, starting from the bottom and moving up with homemade biscuit sammie, a terrific happy hour pizza at Serious Pie, asparagus flan with an egg on the side and an egg tucked into a ravioli, the latter two at Saffron in Walla Walla. I saw Tom Douglas make that ravioli last summer at his culinary camp and couldn't stop thinking about it. So incredibly rich. I'm gonna learn to make that!
Again and again, eggs show off as stunningly versatile ingredients. They're chameleons. They're the stars of so many recipes, but never scream: Hey, look at me. Well, maybe on the plate with the asparagus flan. Another dish that inspires me to get in the kitchen and try to copy it.