More Eggs

I just wanted to post a picture of the weeks worth of eggs that I have been able to procure. Kelly and I have tried them now in many various ways. My last experiment was for dinner last night where I made fresh pasta with duck eggs and T 00 flour (pasta flour). The taste was rich. The texture was smooth and silky.

A Week Worth of Eggs

A Week Worth of Eggs

— matt bolus

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6 Comments

Filed under Cooking, Flavor, Ideas, Matt Bolus, Restaurant, Uncategorized

6 responses to “More Eggs

  1. Martha R.

    I would love to know where you get your fresh eggs. I am on Seabrook Island and so I presume I am close to your source. Also when do you plan to open your restaurant?

  2. Thanks for submitting. Must have been looking to find this post everywhere over the word wide web. Would it be o . k . to place a section of this at my personal website if I deliver a reference to this blog?

    • dmbolus

      I think that would be great. In addition to the blog reference would also include my name as well as the restaurant name, Watermark, and that we are located in Nashville Tennessee. Thank you for reading the blog and the wonderful comment.

  3. Hiya! I simply would like to give a huge thumbs up for the nice information you’ve right here on this post. I will likely be coming back to your weblog soon.

  4. Pingback: Eggs any way… « HC Nutrition NZ

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