I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have been providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
My son John created this for his barbecue, but it can be duplicated in an oven, under the broiler, just fine.
Due to the absence of fat, the Pork Tenderloin is one of the more difficult cuts to prepare without turning into shoe leather. The important point is to not overcook! Use a food thermometer and remove from oven just when the internal temperature is 145 f.