The Folklore Food Blog: Bandy Legs

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Bandy Legs

As I was going to sell my eggs
I met a man with bandy legs,
Bandy legs and crooked toes;
I tripped up his heels, and he fell on his nose.

Tired of plain ole scrambled or fried eggs? Season ’em up with a splash of red wine vinegar or apple cider vinegar.

Kids will learn to scramble eggs, and this recipe’s brown butter sauce is an emulsified pan sauce. Common fat in water emulsification sauces include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces like burre blanc, although this more technically is sauce Beurre Noisette.

Beurre Noisette: French term for “brown butter” or literally “hazelnut butter”. Butter is cooked in a pan until it turns a golden brown. The resulting butter has a nutty flavor.

Beurre blanc: translated from French as white butter, a hot emulsified butter sauce made with a reduction of vinegar and or white wine and shallots, pepper corns and bay leaf, into which cold, whole butter is blended off the heat to prevent separation.

Brown Butter And Eggs
Ingredients:
4 large brown eggs
2 tbsp. butter
1 tbsp. good vinegar
Salt, pepper

Heat half the butter in a frying pan, and when it turns golden, add the eggs. When the eggs are cooked to your liking, season with salt and freshly ground pepper and slide onto a heated plate. Pour 1 tablespoons of vinegar into the pan. Allow to reduce by half, turn off the heat, turn in the remainder of the butter and swish around in the pan to keep the butter and vinegar moving and emulsify into the sauce. Pour over the eggs and serve.