Grand-chickens!

In fact every time I visited, they came running towards me.  I could see their prehistoric ancestors in the speed and stride of their footwork.  They were expecting a treat.  And they were never disappointed. 

And they were so interesting to watch and think about!  How did they know it was sundown? How did they learn where to sleep in their house, and where to lay their eggs, in the “room” next door?  Why could I waste so much time watching them?  And was it really “wasting” time? 

Is there something special about chickens? 

Why is it, for example, that a high-powered executive, arriving home after an exhausting London job, just stands among his chickens at the end of the day, and is restored?

Or that the owner of birds – ducks, geese, turkeys, moorhens, and many more varieties, only gives names to his 127 chickens?

Through the whole wonderful, feathered family of dinosaur-birds, is there something special about chickens? 

The boiled egg incident. 

Let’s see,  The last time this blog offered you an egg recipe was ten years ago. Now is the perfect opportunity for another one.  I took a couple of freshly-laid eggs back home to create a new dish.  “Lovely!”, I thought, “A freshly boiled egg is the theme, with easy additions around it.”

Those of you in the know, at this point, will be saying, ”No don’t do it, Judy, you’ll be sorry.”  You knew what would happen. I didn’t.

The eggs chuckle-boiled with no problem.  All was well.  Until I started taking the shell off.  It came off in miniscule flecks, sticking to the skin underneath which also didn’t come off.  After a lot of effort, I was left with a sorry looking egg looking like the craters on the moon.  Terrible!

Why?

Because, I learn, the egg white (albumen) is sticky,  It has a high protein content. When cooked, these proteins coagulate and bond tightly to the inner shell membrane, especially in fresh eggs.  As an egg ages, moisture evaporates through the pores of the shell.  The inside shrinks, helping the membrane to loosen and separate, making peeling much easier. 

Hints from the internet: Use older eggs, (a farmer suggests a week old).  Use a steamer. Transfer into icy water immediately after cooking.  When peeling, crack the widened end of the egg first.  Gently roll the egg to loosen before trying to shell the egg. 

There you have it!  (And so do I.)

Eggs-stravaganza

Ponce up a simple boiled egg into full-blown supper.  Take flight into your own imagination from some of the suggestions below. Then write in the “Comments” section.

Ingredients: any or all of these:

Boiled (hardcooked) eggs

Butter and olive oil,.

Onions (sliced) or spring onions (chopped) and/or snipped chives.

Celery – shaved of strings and chopped.

Frozen peas

Sliced water chestnuts, coarsely chopped

Steamed asparagus, cut into half-inch pieces

Cooked shrimp/prawns

Sliced pimiento stuffed green olives.

Dill weed, salt, paprika, pepper, and a bit of mustard if you wish. 

Cream

Method

Saute the onions and celery in butter and oil, very gently, until happily transluscent.

Add frozen peas and water chestnuts.  Cook a few minutes until peas are thawed.

Then add the asparagus, shrimp, olives, dill weed and parsley. 

Add seasonings, and pour cream to cover.

Cook, until bubbles form around the edges of the pan.

Peel the eggs, cut in quarters, then eighths.  Stir gently into the casserole.  Ensure that whole casserole is piping hot.

Serve over rice, potatoes, noodles, couscous…..you choose.

Credits:  Gabe Calogero, Joseph Rickwood, Joy Rickwood, drawing by Joseph Papin in Richer by India, by Myra Scovel (Harper and Row).