Good Food Blog
Egg and chipsPosted at 12:27PM, 10 April 2008 by Mary Cadogan - Food writer
Egg and chips for me is a marriage made in heaven. Whenever I feel the need of a bit of comfort eating this is the dish I usually turn to.
As with most comfort foods, it evokes memories of childhood. I'd fly through the kitchen door after school feeling cold and hungry to be met by mum clucking round the stove making batches of chips in the old chip fryer, then I'd sit around the huge scrub-topped kitchen table tucking into a great plateful. A squirt of brown sauce, never ketchup, was the icing on the cake. She always used floury King Edwards and lard for the chips and the chip pan, complete with basket, and a few stray chips would be put back in the larder after use to cool and solidify. The chips were always hand cut and chunky and I don't think I have ever tasted better.
Other countries have their own version of this classic combo. French omelette and chips is hard to beat, although you don't get to dip your chips in runny egg yolk
The scientists among you will love to read Heston Blumenthal's take on this recipe. These days I take the healthier option of roasting the chips, complete with skins, in olive oil in a shallow tin, then dropping in the eggs for the last few minutes.
Other countries have their own version of this classic combo. French omelette and chips is hard to beat, although you don't get to dip your chips in runny egg yolk, an essential part of the routine for me.
The Spanish have their beloved tortilla, which is especially good when the centre is still on the gooey side, and my brother-in-law introduced me to the Greek version where he fries the chips in olive oil in a wide shallow pan until cooked and golden, then tips out most of the oil and pours lightly beaten eggs, salt and pepper and a sprinkling of grated cheese over the hot chips. The heat from the chips quickly sets the egg and that's it. Served with a Greek salad it's a great midweek supper.