Can something be both a wonder and wonderful? Consider the egg.
Here’s a question for you. How many eggs do you think this country produces each year? Think big. No, bigger. Bigger still…
You’re not even close. So, I’ll tell you.
75 billion, yes billion! That translates to 241 eggs per year for every man, woman and child in the country. That’s just the amount of eggs that are produced in the U.S. alone. China is the worlds largest egg producer and their hens lay about four times more eggs than ours. That’s a ton of eggs. Actually, 62.1 billion metric tons worldwide! I think it’s fair to say everyone LOVES eggs.
What in the world is going on here? Why the egg obsession? For one thing, I don’t think there is anything the egg can’t do, it’s versatile. Think about it. It’s equally as comfortable as an ingredient as it is being the star of a dish. You can cook it in more ways than we have space to list. And, most importantly, they taste delicious.
Jennifer Trainer Thompson has penned an homage to the humble edible orb. The Fresh Egg Cookbook, takes you from “chicken to kitchen”. Contained in the pages is a treasure trove of information on all things egg related. Jennifer raises her own hens. Not all of us can do that. The information on what to look for and how to buy the best eggs is super helpful. You’ll really appreciate it the next time you find yourself at the local farmers market.
The recipes? Yes, there are recipes, lots of them. One hundred and one to be exact. These pages are loaded with great food and great photos.
I figured at this point you might be ready for a dish. Here’s one you may not have come across before, Pickled Eggs.
Here’s How To Do It.
12 hard boiled eggs
3 cups malt vinegar
1 cup water
1 small dried chile, split open
20 black peppercorns
2 cinnamon sticks, 4 inch
2 bay leaves
Peel the hard boiled eggs and pack them into a sterilized jar with an airtight lid. Leave an inch at the top for the liquid. Heat the vinegar, water, chile, peppercorns, cinnamon and bay leaves in a saucepan until the liquid begins to boil. Reduce heat and simmer for 10 minutes. Remove pan from heat and allow to cool at room temperature.
Strain the liquid and pour it over the eggs in the jar. Cover them completely by one inch. Seal the jar and store in the refrigerator for 2 weeks before eating.
Makes 12 eggs
Recipe excerpted from The Fresh Egg Cookbook (c) by Jennifer Trainer Thompson, used with permission from Storey Publishing.
The Bottom Line: Everybody loves eggs. And, Jennifer has put together a great collection of eggcellent (sorry) facts, tips and dishes. These recipes can be easily executed by home cooks of all experience levels. It’s hard not to love Jennifer’s genuine enthusiasm for a topic which she knows so well.
It’s a great excuse to break a few shells. Come on, let’s get scrambling!
Author: Jennifer Trainer Thompson
Paperback: 192 pages
Publisher: Storey Publishing
If you’re looking for some more egg recipes we can certainly help. Check out some of these titles.