Mmm...Eggs

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I've suffered from a deepening obsession with Denmark in general and Copenhagen in particular for months. More recently, Passover reminded me that hard boiled eggs are a delicious snack. And now, The New York Times brings it all together:

Everything is red inside bordello-like Bo-Bi Bar (Klareboderne 14; 45-33-12-55-43): the faded Baroque-style wallpaper, the threadbare curtains, the smoke-soaked lampshades — and especially the swollen, grinning faces of the numerous regulars. Few bars in Copenhagen draw such a diverse crowd, which on a recent night included 20-something cool kids, 30-something intellectuals and some thin ageless barflies with names like Ole and Jonas. Founded in 1917, this city-center institution remains resolutely old school. Cellphones may not be used inside, digital cameras can be used only with permission, and the marquee attraction on the three-item food menu is hard-boiled eggs. (“They’re a good food when you’re drunk,” says the bartender Nanna Sarauw. “They get people straight.”)

These days, though, I assume that buying a beer at a bar in Copenhagen is prohibitively expensive for those of us holding U.S. currency.

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Matthew Yglesias is a former writer and editor at The Atlantic.

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