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Thoughts About Eggs

01-09-2006 - 04:40 PM

I like eating eggs. Eggs are good, easy, inexpensive and low-maintenance. They rarely go bad. Here are just some of the many ways I enjoy eggs:

Egg salad sandwich
Fried egg sandwich, with caramelized onion slices & mayonnaise
Omelet, with any variety of add-ins like ham, mushrooms
Scrambled, accompanied with a toasted English muffin and jam
Scrambled, with onions and peppers, in a tortilla topped with cheese and salsa
Hard-boiled, added to tuna salad
Deviled
Poached on whole-wheat toast
Quiche, of many varieties
Frittata
Egg drop soup

One food item I have never sampled is pickled eggs. They must be viewed as a delicacy, because a jar of them costs over $6.00! Even though I enjoy pickled herring and pickled cucumbers and pickled vegetables of nearly all kinds, pickled eggs aren’t appealing to me. It seems like they would be too slimy on the outside. I don’t know anyone who eats them. Even worse is the fact that the grocery store displays them next to the jars of pickled pigs feet, and pickled turkey gizzards, which I would never eat. For me, this marketing strategy does not add to their appeal.

My mother used to make a couple of tasty supper dishes involving eggs: Creamed chipped beef (with chopped hard-boiled eggs in the sauce) on toast, and wieners and scrambled eggs, which was basically cut up wieners browned in butter in a skillet, and then beaten eggs added to the mixture.

I learned a lot about eggs from my Mom. She grew up in the 1930’s and 40’s on a dairy farm in east central Minnesota. Although cows were their livelihood, the family raised a moderate amount of chickens for food for their own family and to sell the surplus eggs. Theirs was a big family, and with the addition of “hired men” and frequent unexpected “drop-ins” for meals, a big bowl of scrambled eggs was often used as a last-minute “filler” when my Grandma discovered she would have more bodies seated at the table than she had initially projected. On the farm, the noontime meal was called “dinner” (versus the term lunch, which was never used) and the evening meal was called “supper.” Either meal was subject to an addition of scrambled eggs, if warranted by the circumstances…even though eggs of one preparation or another were served at nearly every breakfast. And despite the fact that my Mom consumed “hundred of pounds of eggs” during her childhood, she never tired of eating them prepared their various ways, and even now at age 80 eggs are among her favorite foods.

When I was in Australia for a couple weeks in 1995, I noted that the eggs I was served had much darker-colored yolks than the ones here where I live in the Midwest USA. I’m accustomed to yolks of a light orange hue. To my palate, the eggs in Australia tasted the same; they just looked different. I postulated it was due to the hens there eating different feed.

Also, I was surprised to learn that people in Australia sometimes add a friend egg to the top of a hamburger! I had never heard of that.

One of the dozens of “on the stick” food items sold at the Minnesota State Fair are “Scotch Eggs” which are hard-boiled eggs coated in ground pork sausage, and then deep-fried…a sure-fire recipe for a coronary!

I haven’t tried one yet.

I like to add a lot of chopped, hard-boiled egg to my potato salad, and I enjoy eating spinach salad with crisp bacon bits, sliced, hard-boiled eggs, sliced purple onion, and vinagrette.

Sometimes, one those rare occasions I feel like being nice to my husband, I will prepare a homemade “Egg McMuffin” for him for lunch, which is basically a scrambled egg, slice of Canadian bacon, and slice of American cheese on a toasted English muffin. I assemble the sandwich, wrapped it in foil, and bake for a few minutes to melt the cheese. He really likes the way I make them.

I think my all-time favorite ways to eat eggs are:

Eggs Benedict - A poached egg atop a toasted English muffin and Canadian bacon, with an egg-yolk sauce (Hollandaise) on top…what could be eggier?

Egg FooYoung - an oval-shaped “Chinese scrambled egg puffy pancake” of sorts

When I was in my 20’s, media reports claimed that eggs were “bad for you.” Many doctors recommended limiting egg intake to one or two per week. I’m happy that I was young enough back then to not “give a hoot” about such warnings. I continued to indulge in three-egg omelets and egg salad sandwiches whenever my little heart desired. In recent years, I have read newspaper articles saying that the “tide has turned” regarding eggs, and that now research indicates that a two-per-week-limit is not necessary to maintain good health.

On cold, winter nights I like to make rice pudding, which uses cooked rice, eggs, milk, sugar, almond extract and raisins. I think it’s one of the Top Ten Ultimate Comfort Foods! I believe the temperature where I live is low enough and the snow is deep enough for this to be on my docket for tonight.

carolinez said at 01-09-2006 - 08:06 PM
Carmen, one of my favorite sandwiches is egg salad, I love fried eggs and toast by themselves. I also like rice pudding,bread pudding is my favorite.I cannot imagine you ever not being nice to your husband, you seem very nice from what I have seen. You have made me very hungry, I have to go hunt for something to eat. Hugs, Carol

MoonMab said at 01-09-2006 - 08:32 PM

Mmm, I like eggs too! Frittas are a challenge, but they're delicious! And I am still trying my hand at egg-drop soup. When I am feeling "fancy", I like to scramble an egg in olive oil and mix parsley in it. I let the egg bubble up around the edges for a minute, like I'm about to make an omelet, right before I add the dried parsley, and then I scramble them.

YUM!

(I have an older sister, who has hated eggs since she was an infant. Amazing!)

jmberg said at 01-10-2006 - 07:46 AM
Carmen, Ymm, Eggs Benedict. Would you believe the best ones I have ever had were in Guatemala? Yep. My FIL was an egg "expert". Back when they were saying eggs were bad, he would always say that eggs were getting a bum rap. Turns out he was more than likely right. Jane

mjd2491 said at 01-13-2006 - 09:04 PM

OK -- I thought I was the only one who "extended" tuna salad with hard-boiled egg. It was one of my mother's tricks (because tuna was pricier than eggs, of course).

Here's another favorite of mine: spray muffin tins with cooking spray. Take partially-cooked pieces of bacon (maybe half-cooked) and line the tins. Crack an egg inside each piece of bacon (or pour in scrambled egg mixture). Bake at 350 degrees for about 20 min. or until cooked to your preference. To die for!!!

Can you tell I love eggs, too? To this day, when I'm upset I am likely to either make a) peanut butter toast or b) scrambled eggs. Who knows why???

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