“A blog for thought” – as we celebrate National Egg Day (10/10)
“I have had, in my time, memorable meals of scrambled eggs with fresh truffles, scrambled eggs with caviar and other glamorous things, but to me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.”
James Beard, 'On Food' (1974)
So eloquently stated by the one man in our industry who can make a scrambled egg sound like a symphony.
However, when I think about scrambled eggs, it reminds me of my days in boot camp when a stool was provided next to a stainless steel table and five cases of eggs laid waiting for cracking. That’s right folks, 150 dozen eggs, 1,800 shells to crack and the sting of 4:00am to keep me company. That was only the eggs that were used for scrambling or making omelets. There were another 3 cases (90 dozen) of eggs made to order. Oh, did I mention….this was an every day occurrence. Trust me, there were no truffles and no caviar within miles of that stainless steel table.
With all of that being said, whether you like them scrambled, staring at you, boiled or deviled, the incredible, edible egg will certainly hold a special place in our everyday culinary experience.
Dwight
Posts
I'm sad that I missed national egg day! I'll mark it on my calendar for next year!
ReplyDeleteOne of my favorite egg recipes was one I grew up with, and my mom called it Creamed Eggs and Biscuits. She would make a velvety cheese sauce and slice hard-cooked eggs into it, then pour it over biscuits. Not a low-fat food, but waaaay yummy!