Eggs

The egg is a perfect food because it has few calories and a digestion time directly proportional to the cooking time.

Perfection of form and nobility of content is a symbol of Resurrection and of taste for the Romans.

Today, there is no tavern or restaurant that does not serve a frittata with onions or zucchini or with artichokes or boiled meat.

At home it is a convenient and tasty solution for those in a hurry but who want a tasty meal.

My childhood memories are however linked not to recipes or cooked eggs but to raw eggs.

My father often brought fresh farmer’s eggs of the day and urged me, after creating a small hole in the shell with a needle, to “suck the egg.”

The other typical food of my childhood: beaten egg. I remember my grandmother early in the morning, whipping the yolk with a spoon of sugar in a cup, banging the mixture brutally until it was all white. What a pleasure for breakfast!

I quote some familiar egg recipes. They are easy and fast to execute. The only precaution is to ascertain the freshness of the raw material. On the other hand, the Romans remember that: “Love is like the egg: it’s good when is fresh.”