Pieter Aertsen, The Egg Dance courtesy of wiki
Lined with skin as soft as silk;
Within a fountain crystal clear,
A golden apple doth appear
No doors there are to this stronghold
Yet thieves break in and steal the gold.
Like a woman who needs a dab of makeup to accent her best features, the egg needs and deserves more attention than it gets. Cooked in one of four ways to which most cooks limit themselves, served with a dash of salt and pepper, an egg resembles the pretty woman who ignores the aid of lipstick, rouge and powder: basically attractive, but uninterestingly pale. Accent features and heads turn to admire her.Wouldn’t this dish be delightful for brunch? It’s called Eggs Boulanger or Bakers’ Eggs.
Ada Boni’s Sardinian Styled Hard-Cooked Eggs
This dish of hard-cooked eggs simmered in olive oil and vinegar and seasoned with fresh herbs epitomizes simple yet sophisticated Italian cooking. I found this recipe in an out-of-print cookbook by Ada Boni called Italian Regional Cooking. Although I have increased the amount of bread crumbs and added rosemary, the concept is all hers.~Marie Simmons
1/4 cup extra-virgin olive oil
4 tsp. red wine vinegar
1/4 tsp. kosher salt
6 large hard-cooked eggs, peeled and halved lengthwise
2 tbsp. finely chopped fresh flat-leaf parsley
1/2 tsp. minced fresh rosemary
1/2 tsp. minced fresh thyme
1 garlic clove, minced
1/3 cup fresh soft breadcrumbs
1. Combine the oil, vinegar and salt in a large skillet. Add the eggs and cook over low heat, carefully turning the eggs once or twice until the vinegar has evaporated, leaving just a film of oil in the pan. Transfer the eggs, cut side up, to a heated serving dish. Cover with foil to keep warm.
2. Add the parsley, rosemary, thyme and garlic to the skillet and cook over low heat, stirring, for 1 minute. Add the bread crumbs and cook, stirring until golden, about 3 minutes more. Add the black pepper.
3. Carefully spoon the breadcrumb mixture over the eggs. Serve warm or at room temperature.
There are over 200 recipes in The Good Egg and one was more interesting than the other. However, I must admit, I’m an egg lover from way back when! Ham, Egg, and Cheese on a buttered roll please from any deli on Long Island, would be just fine with me!
A Dainty Way for Preparing Eggs:
Take as many eggs as you wish to cook; separate whites from yolks, leaving yolks whole, beat whites very stiff and arrange in the form of little nests on a greased platter (or individual dishes), place one yolk in each nest, put into hot oven and brown. Serve immediately and season on table. Mrs. Chester Brown, Lake Charles, La.
The Pilgrim Cook Book compiled by the ladies of Pilgrim Congregational Church, Lansing, Michigan. 1895