Grated egg


The previous article about grating cheese reminded me of this. Somebody mentioned to me the other day that they’d grated an egg and it worked beautifully with a salad. They waxed lyrical about it, explaining that they couldn’t understand why nobody had thought about it before. I was utterly confused as to precisely how this could happen. Surely the egg would be too soft, no matter how hard-boiled it was? Wouldn’t it just gunge up the grater? The confusion was resolved when it eventually tuned out that when they said ‘egg’ they meant to say ‘cheese’. I then pointed out that this often happens already in Italian restaurants, using parmesan, and that many people sprinkle grated cheese on their on salads. There was some silence afterward…

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