Seasonal Spotlight on Eggs
Local eggs in nature's hues
Why do we celebrate eggs in the spring? Well, the longer daylight hours mean egg production is up (this holds true especially if you let nature run its course and allow the chickens a dormant egg laying period in the winter, when they naturally “power down”). Eggs are also a symbol of life and fertility, as the springtime festivals of Easter and Passover remind us. And finally, from a culinary and nutrition standpoint, eggs are magnificent paired with anything green shooting up out of the ground, from spinach to asparagus, where they up the protein content of a meal, give us much-needed vitamin D and other nutrients (including iron, omega 3-fatty acids, and a host of B-vitamins in a nutrient-rich yolk), and make us feel satiated and content.
On the first day of spring, I taught a seasonal spotlight class on eggs, showing people how to make one of my favorites spring dishes (thanks to Barbara Kingsolver's Animal, Vegetable, Miracle), “Eggs in a Nest,” along with homemade mayonnaise, homemade hollaindaise sauce, and custard pie (recipes coming to the website soon!). In addition to talking about the basics of cooking with eggs (see below), we had Eric Larkin, former intern at Blue Heron Farm, talk to us about egg production from an organic farmer’s standpoint, and explain the differences between different types of chicken feed, coop constructions and access to the outdoors, breeds of hens, and more. (You can also find this information in a condensed form on our egg brochure, available by the eggs in the Perishables cooler and on our website.)
At the end of class, a participant named Steve Yurasits, an Old North End resident and member of the Co-op (who gave permission to quote him), said to me, “This was such a great class. I never eat food like this, but I feel so healthy. This is the first cooking class I’ve been to. I don’t like the idea of going to a class taught by chefs, because everything has to be done a certain way, but this class was easy and approachable. I’m going to make this recipe at home, on Easter morning, and surprise my family.”
If you feel similarly about taking a cooking class, I can tell you that our classes are hands-on affairs, with lots of information-sharing, and we always end up eating a great meal and taking home recipes. The next seasonal spotlight class is on April 24 (posted on our classes calendar), and will be about using local baby greens just coming into season.
Egg How-To's:
Hard-Boiled Eggs
Prick the tip of an egg with a pin to keep the shell from cracking due to trapped air. Fill a pot with enough water to cover eggs by about an inch. Bring the water to a boil, and lower the eggs into the water with a spoon or tongs. Simmer the eggs to your desired doneness, about 8-10 minutes, or according to your preference. Remove eggs from water and immediately run under cold water. Why start the eggs in water that's already boiling? It helps keep the shells from sticking to the eggs -- which is what makes them difficult to peel.
Soft-Boiled Eggs
The procedure for cooking a soft-boiled egg is essentially the same as for a hard-boiled egg, but reduce boiling time to about 4 minutes.
Scrambled Eggs
Use 1 Tbs. of water, milk, or cream for each beaten egg (water results in a light and fluffy scramble, while cream makes them deliciously rich). Don’t overbeat the eggs, but only beat them gently with a fork to get a marbled white and yellow effect. When scrambling, "low and slow" is the way to go (you could even use a double boiler, to reduce contact with heat). Gently stir the eggs continuously while they’re cooking so they don’t overcook.
Poached Eggs
Use the freshest eggs with firm yolks and whites, cold from the fridge, so yolks and whites hold their shape. Put 1 Tbs. of vinegar (any kind) in the pot with the boiling water to help congeal the surface of the egg more quickly. This really works! Crack egg onto a ladle or directly into the pot. Don’t worry if egg initially spreads out in the water. Set a timer for three minutes for medium yolks, and less or more for runnier or more solid centers. Remove with a slotted spoon.