Lemon and Eggs

If you haven't tried lemon on eggs before, do so. Just a squeeze can transform a plate of eggs from the normal salt and pepper profile into something much more stimulating. Yes, stimulating.

Eggs with lemon wakes up the mouth. While chickens aren't known for their ability to fly, lemon allows the flavor of the egg to soar. Eggs are so often served with heavy, earthy foods likes potatoes and bacon that you could almost forget how light they can be. Lemon will help you remember.

Pictured above is a dish of twice cooked noodles with scrambled eggs, a must try if you've got leftover noodles lying around, which you do. Neither noodles nor eggs nor egg noodles have the same effect on their own, but put them together and something magical happens.

I heat a small pan with oil, sprinkle a few flakes of crushed chiles, add the pasta, then scramble in the egg until it sets. Salt or soy sauce help to develop the flavor, but it's that bit of lemon that will brighten your day.

This isn't necessarily a winter dish, at least not in New England, and that's exactly why I like it. In fact, I like it so much that sometimes I even use once-cooked noodles.

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Recipe: Twice Cooked Noodles With Lemon and Eggs

serves: as many as you want
prep time: inconsequential

1 & 1/2 cup leftover noodles (per person)
1 egg (ditto)
2 tbsp olive oil
a dash of chile flakes
a dash of salt (or soy sauce)
the juice of 1/2 lemon

Heat a pan, add the oil and chile flakes.

When the oil is hot but not sizzling, add cooked pasta and salt (or soy) and stir to coat.

Add egg, stir with a fork until flashes of cooked white are visible.

Remove from heat and sprinkle with lemon.