A friend of mine wrote an article in Saveur magazine about buttered eggs:
http://www.saveur.com/article/travels/irish-buttered-eggs?src=SOC&dom=fb
I guess the idea is to use softened butter to seal the pours of the egg to help maintain freshness. I asked my friend if the bloom was washed off before the butter was applied but she seemed to think that it wasn't.
Questions:
1. does anyone do this?
2. in the article my friend suggest that the butter flavor seems to be drawn into the egg and imparts a flavor to the egg. I wonder if this is indeed possible?
tia,
http://www.saveur.com/article/travels/irish-buttered-eggs?src=SOC&dom=fb
I guess the idea is to use softened butter to seal the pours of the egg to help maintain freshness. I asked my friend if the bloom was washed off before the butter was applied but she seemed to think that it wasn't.
Questions:
1. does anyone do this?
2. in the article my friend suggest that the butter flavor seems to be drawn into the egg and imparts a flavor to the egg. I wonder if this is indeed possible?
tia,
