Serious Eats - seriouseats.com

You're going to want to remove all of the fat from the outside of it. There's also a bit of a silver skin that is nice, but not necessary, to remove.

Salt + Pepper and a rub of oil and then grill over a hot flame until medium. They're not a flat shape, so unless you butterfly it, part of it will be med-rare and part will be med-well.

Serve sliced, maybe with some crusty bread, a little salad and/or a sauce (gribiche or béarnaise).

You could also marinate it in any number of things.

That preparation of the egg, wrapping it in plastic wrap and poaching it, was invented by Juan Marie Arzak and is generally referred to as an "Arzak Egg."

smoked salmon on a bagel? Grilled? Raw? There's so many ways...

kraft

crisp.

freeze dried

You guys are some kind of turkey racists!!!

This is my contest entry.