Nicolas Roses / Nicolas Roses/ABACA
Speaking to France Inter on the morning of this Thursday, March 21, the novelist opened up about his unreserved love for protein foods.
Boiled, stewed, stewed or fried. No matter how you cook them, Amelie Nothome loves eggs. So much so that he praised it on France Inter’s morning show on Thursday March 21. “I have an unremarkable passion for eggs,” exclaimed the Belgian novelist on the occasion of her carte blanche. For more than 2 and a half minutes, the writer told in detail how he likes to eat his favorite food.
9-10 eggs per day
“I have such a passion for eggs that they never disgust me, I can eat them completely without hunger,” said the author. Psychopomp: (Albin Michel, 2023). However, Amelie Nothome knows the limits of overeating. “I was about 25 years old, I decided that I would only eat eggs,” he recalled in the program. For a week I ate almost only eggs, that was 9-10 eggs a day.” A few days later, red spots appeared on his face, warning of excessive ingestion.
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And for good reason, if the food is nutritious, it is still recommended to limit yourself to “one or two eggs a day,” Maela Le Borgne, dietitian and nutritionist, taught us in a previous article.
Gastronomic moment
Amelie Nothomb loves eggs and her fans know it. So much so that during signing sessions he is regularly offered fresh eggs straight from their chickens. “It’s a lot of fun, I like to do my book signings with some egg cartons, some egg dishes,” she said.
At a recent meeting organized by the novelist in Chalons-sur-Saëns, a reader brought him 6 fresh eggs from Bresse, which he described as “the best in the world.” As soon as he gets home, Amelie Nothomb “swallows” him. “Do you know how to swallow an egg?” he asks morning hosts Lea Salame and Nicola Demoran. Here’s how to do it. poke a small hole in the top of the egg with a nail, place it above your mouth, poke another hole in the other side of the egg, then “breathe like crazy”… “You have to. mix everything in your mouth,” adds the fine gastronome, which he describes as “a very, very fine gastronomic moment [sa] life”.
Source: Le Figaro
