on cooking eggs

I think there are nearly as many ways to cook eggs as there are people and many of us have lots of memories tied up with how parents and grandparents cooked eggs for us.   

I remember my grandmother cooking scrambled eggs flat and round like a record.  They were her son’s favorite eggs when he was small.  When her son was young, he had trouble pronouncing his R’s so she always called them “weccud eggs”  remembering the way he pronounced “record eggs” years earlier.  

My mother in law makes her mother’s version of scrambled eggs, with lots of milk and lots of stirring over low heat while cooking.   They come out fluffy and light.  My sister has perfected her children’s favorite “cheesy eggs” which are scrambled with grated cheddar and sometimes hidden vegetables.  My mother makes pretty amazing scrambled egg sandwiches especially in the summer with fresh sliced tomato and mayonnaise.

I don’t  have a signature egg dish for my children yet.  I am a little haphazard  — sometimes scrambling, with or without milk or cheese, sometimes lower heat and patience, sometimes a race to get it on the plate immediately.  I have tried “weccud eggs” but I don’t seem to be able to get them as wide and flat as I remember my grandmother’s.  When I get around to it, I want to learn poaching the way my father remembers the cook doing at his favorite and long since closed diner (no poacher, just a large pot of boiling water with a little vinegar and a slotted spoon) and those middle eastern style baked eggs on pita.

We used to keep hens on our  farm and I did learn one secret to hard boiling fresh eggs.  Fresh eggs are much better than older store bought eggs, but when you hard boil them the peel sticks to the egg white and the shell comes off in hundreds of tiny pieces.  Here is the trick:  steam them in a double boiler for a full 20 minutes. Then if you remember, get them into cold water to stop the cooking and cool them faster.   The peel slides right off, just like store bought (old) eggs even if you skip the cooling step.  

So, my precious few blog readers, do you have a signature egg dish? One you might even be remembered by (or want to be)? Or any tricks of the trade, egg memories of your own? Leave a comment, I would love to know.

3 Comments:

  1. For a long time, my daughter liked only hard-boiled eggs…I’m so happy that she now likes the “scram-boiled” ones too!

  2. I too, learned that the freshest eggs aren’t best for hard-boiling. If they’re even a week old, they’re okay. This isn’t an issue for store bought eggs from factory farms where “fresh” eggs can literally be months old. According to Backyard Poultry Magazine, to hard boil an egg, start with room-temperature eggs. Place them in cool water and heat. When they reach a simmer (not a rolling boil), remove from heat and let them sit covered for 12 minutes. Next, drain water, keeping eggs in pot. Now the fun part: shake, shake, shake the eggs in the dry pot to crack the shells. Remove and peel under cool water. Works like a charm.

  3. Debby Sugarman

    I loooooooooove eggs!

    My thing these days is to do omlettes with tons of fillings. My favorite fillings are kalamata olives, swiss chard, mushrooms, and feta. But there’s not much I won’t try in an omlette. One of the best things in life is to wake up and have someone make a yummy omlette for you. So I try to do that for Ross or if we have guests (or if I’m a guest somewhere).

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