I love gorging on eggs and that’s a grave understatement.
Like a small little child who remains crazy for a bar of ice- cream every day, day after day; I am as biased towards the humble eggs! When young; I would make egg cones out of boiled egg whites mashing the yolks with the rest of the fillings. Elders had dismissed saying I would eventually grow out of that.
If at all, the fondness has grown back on me.
I take great pride in washing all the eggs before shelfing those in both the fridges. Like mini crystal balls they sit perched on the egg tray. I hate the fridge companies who don’t provide enough trays or big enough pits to hold the eggs. How non egg- friendly their design ideas are. Right from the deal of buying some, to prepare and eat; I remain as excited as one could be! The store I buy my – oh so breakable shells from, knows me darn too well. Reasons
- I would buy 4 -5 boxes at one go..
- I would hand- pick each one of them checking their size and weight!
I carry a huge grudge against the people who mis- treat the poor egg.
They would whip some, throwing in some chopped onions and fry the mix- in name of preparing omelet; till it becomes brown like bread and chewy like leather. The best egg dishes are prepared with a lot of care and some extra time to not really over- cook but cook with breaks. That ways, you get perfect melt-in-your-mouth-consistency eggs and yet not runny.
That’s how I prepare my egg dishes!
No matter how I may cook those; I love the running yolks. So be it any dish, I have learnt to keep one yolk (if not all) separately, at one side of the pan so I take all pleasure at the last morsel of my meal. It maybe hardened only enough for me to slide the golden globe gently onto my spoon and then plop! The orange, morning sun like, never to be spilled, considered a crime if at all- yolk bursts open within the confines of my mouth. I almost squeal orgasmic bouts while eating those. On some occasions I keep noising throughout my eating time. If in company; I close my eyes to feel the ecstasy!
I couldn’t be thankful enough for Magpie Tales doing this theme. Only this morning I had thought about writing this about eggs.
The 1st thing I cooked without being observed was the fried eggs. They were better than how mom used to. Mom had kept screaming the recipe from the washroom while doing the laundry! Despite her several “don’t forget to”, I didn’t spice it up! She would use turmeric so it becomes a dead leather patty. She could never learn how it was to be cooked before folding. I sincerely apologize for treating these fragile gem stones as veggies that we love to kill frying high throwing in as many spices! On the contrary, my granny prepared perfect white omelet. Although I didn’t get the opportunity to learn directly from her; I prepare pearly white omelets unless the yolk is a glowing sun!
- The sunny side up with running yolks
- The poached eggs with running yolks
- Fried rice with eggs thrown in; atleast one running yolk saved at one side of the pan
- Boiled eggs with running yolks
- Sauteed onion rings with broccoli and eggs with running yolks
My Dear eggs, cheer up pearly ones! I am not at all bothered about your antecedents. I am not a prude. It doesn’t bother my skin whether it was eggs or the chickens that came first!
On a heavier note: We don’t get the double yolks too often here. That’s a rarity. Finding a right sized egg is a another big challenge. The brown shelled eggs make good omelets only. It’s the white shells with glowing orange yolks those are versatile. I even layer eggs while preparing. Fried, almost cooked, half cooked with running yolks on top! Anyone who thinks that yolk is calorie laden; please check the link. It’s a mega eye- opener about egg- nutrition.
***Submitted for Magpie Tales***
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