On this blog at least, the chicken came first. Now it’s the egg’s turn. I’m working on being an eggspert. I’m not just raising chickens, I’m seriously studying them–their habits, their dispositions, their pecking order. I spend quality time with them on a daily basis when weather permits. They’re so fascinating! Plus, watching them calms me down when I’m frazzled or on a tear. My four girls and Mr. Roo really have filled a hole in my existence. (Mr. Roo was a surprise, and the husband has written about him here.)
I’m collecting about 20 eggs a week. And what beauties they are! both inside and out. In various shades of tan and brown, they look like all-natural Easter eggs, and the yolks are deep orange. In fact, all my baked goods have taken on a rich golden hue because of the dark color of the yolks. I hope to someday squeeze a couple of cookbooks into my writing schedule, and one of them will most certainly be an egg cookbook. In the meantime, The Breakfast Book by Marion Cunningham is one of the best egg/breakfast/brunch resources ever. Not to mention she’s my kitchen idol. (Yup. Sorry Julia.)
When I get camera savvy, I will post a picture of my eggs, and one of my chickies taking a community dirt bath. (They scratch hollows in soft dirt, then waller and squirm down and throw dirt with their beaks onto their backs and each other. Who knew?)
Some egg recipes for now:
Butter Crumb Eggs
(adapted from Ms. Cunningham’s book):
You’ll need:
- Eggs
- flour
- milk
- dry bread crumbs
- oil/butter
- gravy (optional)
- jam (optional)
Poach two eggs for every person, according to their preference. Pat dry, gently!, with paper towels. In a fry pan, over medium heat, heat a few tablespoons of butter or oil (butter combined with olive oil won’t brown as badly as plain butter). Roll the poached eggs in 1) flour then 2) egg/milk batter then 3) dry bread crumbs. Fry until golden, turning once. I serve these with ham and gravy or jam. They are sinfully, sinfully scrumptious.
Best Scrambled Eggs (Or, “Stovetop Custard”):
You’ll need:
- Eggs
- Heavy Cream
- Butter
- Sea Salt
- Nutmeg
- Pepper Grinder
- Parsley (optional)
In a bowl, whisk together 6 eggs and 1/2 c. heavy cream. Melt 1 T. butter over medium heat in a small sauce pan (yes, a sauce pan). Add eggs; sprinkle with 1/2 t. sea salt and 1/4 t. nutmeg. Let sit for about a minute, then gently scrape the bottom with a spatula, folding the eggs over. Continue cooking and folding until almost done but still wet on top. (Do not let the sauce pan get too hot!) Remove from heat, gently stir in 1 T. cream. Turn into a warm bowl, and top with a grind of pepper and parsley (optional).
Possible fold-ins (just before removing from heat): grated cheddar, green chiles, chopped tomatoes, green onions, crushed tortilla chips–(all of these together make great migas!) or chopped fresh herbs.
Eggs truly are one of the wonders of nature. How can a hen produce five–five!–a week? And with no complaining, to boot! How do the shells form inside their little tummies that hard, that fast?
Come spring, I’m going to hijack two eggs and let them hatch. Cockadoodledoo, I love you. : )
Excelsior.
