The perfect egg

At Tastings, a local food restaurant tucked into the back corner of Patriot Place, right next to Gillette Stadium:

They serve a great linguine bolognese dish. Perched atop this nest of pasta sits the crispy farm egg.

Said egg is first soft-boiled — very very soft. Then the shell is painstakingly removed. Waitresses tell us there’s often a lot of cursing involved. Not sure what percentage of the eggs make it through this process intact. Then the egg is rolled in panko crumbs, and then deep-fried for just a few seconds.

Crispy breadcrumb outside, firm eggwhite and warm, slightly runny yolk inside.

I eat the pasta, my wife gets the egg.

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