Egg is the new black

I hadn't fully realized how much I like eggs. 

As a Greek, raised by grandma, when I think of eggs, almost automatically remember 
my daily over-proteined brunch (the Spanish call it "merenda"), 

with one raw egg, scrambled in a pot with sugar and cocoa powder. 

A thick cream, so sweet and greasy I couldn't swallow. 

Everytime the pot should end, though.

Most restaurants I visited those last months 

had an egg version on their menu- starter, salad or first plate. 

Combined with chives or anoints, salmon or even truffle, 
egg can be the perfect canvas for a chef, 

and at the same time a hyper cheap material for the restaurant owners. 

Mayonnaise, tortilla de patata, oeuf poche benedicte, eggnog, 

or just boiled for 4 minutes with extra pepper - egg can make a rich meal. 

By all means. 

 The photo depicts the reason why I do like them so much. 

Fried in pure butter, with potato chips, thyme, black pepper and salt. 

 And in my case, chef made. 

Special thanx to Alexandros Papandreou, 

who after a 5-hour step- by- step-recipe photoshoot 

was still willing to continue cooking just because we were hungry.