Eggs and Potatoes

Avgá ke Patátes

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About

In remote Cycladic outposts where travellers arrive in summer, the proprietor of the kapheneíon (bar) is prepared to produce, often reluctantly, a severely restricted bill of fare during these halcyon days.

Its main cornerstone is Avgá ke patátes, which is basically a pan of chips over which is poured at the last moment a diluted and often limited ration of raw beaten egg. But you might also meet a plate of beans, varied occasionally by boiled goat and spaghetti or, in calm weather with fried octopus, like rubber rings, or fried anchovies; and sometimes on feast days an unexpected superb fish soup.

Through a long winter during which the proprietor relinquished all culinary pretensions and limited himself to dispensing ouzo and ráki like medicine and supplying mouldy bread, one was left to make what one could of a few staples and something more of eggs and potatoes, transforming the humdrum into a sumptuous dish.



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