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Heartwings Love Notes 875 - Getting Them Eggzactly Right

Heartwings says, "Eggs are easy to cook yet often difficult to cook well."

Easter brings thoughts of eggs, coloring them, cooking them, eating them. As a child I disliked eggs intensely. They were always served in an egg cup with the top removed. I didn't care for the taste much. Still, whether I wanted to or not I had to eat them because I couldn't leave the table until I did. For some reason the egg spoons were silver which quickly tarnished from the yolks of eggs, and this somehow made the experience even worse. It was many years before I was able to eat eggs with pleasure.
To prepare dishes with eggs requires careful timing. For garlic fried eggs with parsley—our breakfast favorite, slice garlic into butter, break eggs over it, cut parsley over them, wait until they are just set, then turn off the stove and turn the eggs over to finish cooking lightly. Making stuffed or deviled eggs is challenging because of having to peel the eggs without devastating the whites. I seldom try. Separating raw yolks from whites, is now simple since I learned the trick of holding the yolk in my hand as the white slips through my fingers.

I have fond memories of sharing a simple lunch of warm hard boiled eggs peeled and mashed with a little mayonnaise, some salt and maybe some chopped parsley with my best friend as our little ones played together. How tasty the eggs were with some saltine crackers and a cup of tea. In those days I dyed my eggs with pellets of color from the supermarket. Some years ago I tried dying them with onion skins. They turned lovely purple and red colors.

This is an ancient way to do them: Save up your papery onion skins. Tie them around your eggs with string and simmer the eggs for 20 minutes. Very beautiful and fun. To make a tasty egg salad, mash yolks and whites together, add mayonnaise to taste and some of your favorite mustard. Add ground dried garlic, chopped parsley and curry powder if desired. Serve with crackers, toast, bread or just lettuce and a fork. Eggs are nutritious and inexpensive. Good for any meal. Great for after Easter leftover eggs.

May your eggs turn out to be extra delicious whenever you make them.

PS Have you a favorite egg recipe to share with me? I'd love to see it. Do drop me a note. Your emails make my day

I love to hear from readers and would be honored if you would comment and let me know any suggestions or thoughts. If a friend sent you this, you can sign up at my web site, www.heartwingslovenotes.com, where more love notes can be found in the archives.

Blessings and Best Regards,
Tasha Halpert
 

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