font, like a perfume, is an intimate choice. It clings to
your every word.
considered myself the Courier type. The font imitates the
typeface banged out on an IBM Selectric, the typewriter I
lugged to college. Choosing Courier on a computer seemed
sly. Then stale.
the font tab, I paused at Helvetica. It put me in mind of
fondue sets from Crate & Barrel, one of many logos
spelled out in the popular font. Iím just not comfortable
with the casual, sans-serif lifestyle.
a Roman alphabet, secured by shingles at the tops and
bottoms of the letters. I tried highbrow Times New Roman. I
tried screen-friendly Georgia. Then my friend Ellen, an
actual type professional, introduced me to Garamond.
"Youíre going to love her," she enthused.
is elegant, compact, lightweight. The letters vary in width,
giving each word crunchy contrast. I like Garamond. I donít
back to scrolling. Iím seeking a font thatís both
crunchy and tender ó one I donít mind clinging to my
unusual technique produces an orb thatís fried-egg crunchy
outside and poached-egg tender inside. Choose a heavy
saucepan that affords at least 2 inches of headroom above
the oil. Youíll also need a frying thermometer and a metal
strainer with a handle.
tablespoon olive oil
teaspoons fresh lemon juice
teaspoon Dijon mustard
salt and freshly ground black pepper
fennel, trimmed, thinly shaved
small shallot, slivered lengthwise
3 cups peanut oil
Dress: Whisk together olive oil, lemon juice and mustard.
Season with salt and pepper. Toss with fennel and heap onto
Prep: Pile slivered shallots into a sieve with a handle.
Crack the egg into a small cup with a handle. Line two
plates with paper towels. Keep handy a timer, a wooden spoon
and a slotted spoon.
Brown: Pour peanut oil into saucepan (see note above). Clip
on the thermometer. Heat oil to 350 degrees. Lower in sieve.
Fry shallots brown, about 1 minute. Pull out sieve and
invert shallots onto paper towels. Sprinkle with salt.
Fry: Bring egg cup to the surface of oil and gently tip in
egg. It will immediately begin to fry and puff up. If any
white spreads out, use the wooden spoon to gather it back.
After 40 seconds, use the wooden spoon to turn over the egg
ball. Fry 10 seconds more. Scoop out the egg with the
slotted spoon and drain on paper towels.
Serve: Set crunchy egg over fennel salad. Season with salt
and pepper. Scatter on shallots. Dig in.
Inspired by "Eggs" by Michel Roux.