Hubby has a work colleague who owns a farm, the same farm in fact where Lester came from and yesterday he gave him some fresh eggs. One of them was a monster!
Now, when you get an egg like this you have to carefully consider the best way to get the most out of it (sad, I know, that I put so much consideration into the cooking of an egg) but when you crack it and find a double yolk there’s only one way to cook that baby – Feganegg!
The Fegan egg is a time honoured tradition in hubby’s family. It’s a fried egg cook to perfection, with the yolk (or in this case yolks) still runny. The fried egg then has HP sauce poured on it (generic sauce will not do!) and then you mash that sucker up till it’s nothing more than a light brown mess of tastiness, or so I’ve been told.
The only problem with my well thought out usage of the egg-stremely large, double yolked egg is that hubby has gone gluten free and HP sauce doesn’t fall into that category. Double darn it!
Still he ate and enjoyed the egg with a pinch of salt and a smidge of freshly crushed pepper corns.