Sunday, April 13, 2014

The Delectable Egg

Beat me with a wet noodle! (make sure it’s an egg noodle:) I’m quite aware of the fact that April is not National Egg Month. That would be in May. I may just be in an eggy kinda mood because Easter is next Sunday. Whatever the reason, I have a few “egg” books I’d like to share with you today.
by Clarence Day author of Life with Father
First up, the inspiration for today’s post, Eggs by Linda Sonntag, published in 1980 by The Leprechaun Library.
Have you ever heard of The Egg Dance? “It’s a traditional Easter game in which eggs are laid on the ground and the goal is to dance among them, usually blindfolded, damaging as few as possible.” I hadn’t heard of it either until I found this in Ms. Sonntag’s book.

Pieter Aertsen, The Egg Dance courtesy of wiki
What a charming little book:) Although, I’m not to sure about this “Medical Advice.”
In marble walls as white as milk,

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.

The Delectable Egg and How To Cook It by M.E. Marshall is another treasure in my cooking library. It was published in 1968. From the introduction:
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.
Here’s an interesting recipe called New York Egg Chowder should you have any hard cooked eggs that are in need of a bit of dressing up:)
Here are two recipes that never go out of style: Eggs with Black Butter and Eggs Alexandre Dumas.
Did you know older hard boiled eggs are easier to peel than fresher ones? The reason is, older eggs have thinner shells so they cling less to the egg.
It may seem a bit odd to have more than a few cookbooks devoted to the amazing egg, but one can never have too many egg recipes I always say:) They’re just so versatile! Here’s a recipe for Ada Boni’s Sardinian-Style Hard Cooked Eggs from The Good Egg by Marie Simmons. (I wouldn’t want to have to choose just one book from those listed here but, if I did, this would be the book! It was published in the year 2000 and it is delightfully filled with not only lots of yummy recipes but quotes about eggs, poems about eggs and just plain fun with 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

Fresh-ground pepper

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
Thank you so much for visiting my tribute to eggs post today. I know I’m a bit late getting this post up but the weather was just so wonderful the last two days, I just had to go out and “play.” I may be rushing things a bit but I just had to take the cover off the fountain. Yipee! It made it through the Winter:) I also dug out those two chairs you see by the fountain. I bought them at a yard sale when I lived in Westhampton and have been promising myself for years that I would spruce them up and use them as planters. Well, this is the year! I haven’t decided on a color yet or how to go about it but, I will and when I do, I will definitely be sharing:) And yes, Mr. Turtle has come out of his shell too:) It’s going to be a GREAT season. I can just feel it in my bones:) I’ll be around to all your delicious blogs tomorrow. Enjoy the rest of your day. I’m pooped! Louise:)