Foodie Tuesday: If the Bunny is Coming, Maybe We Should have Some Eggs

Whether you’re on board with the celebration of Easter or not, you probably know that around this time of year lots of people think thoughts in a bunny-related vein. Rabbits have long been popular as symbols of fertility, spring and renewal in a wide range of human cultures and groups. If a cute little long-eared, hopping critter should happen to appear at your door in the near future, why not assume it’s a friendly visitation from the harbinger of true spring, whatever the form, and welcome the visit with great hospitality.

In addition to the bunny business, there’s the widespread recognition of the symbolism of eggs to express similar ideas. So whether or not you’re planning to celebrate a visit from the Easter Bunny with Easter Eggs, a rabbit’s presence could very happily be marked by a feast of eggs. Brunch, or otherwise.

I love eggs in so many, many preparations, but I am surely not alone in forgetting, that along with all of those familiar favorites, the egg represents not only a great symbolic entity but also an astoundingly versatile ingredient, capable of being prepared and enjoyed in innumerable ways. Go ahead and celebrate your spring rabbit revels with a great Benedict or soufflé or custard or omelette or eggnog, if you like; I will continue to delight in eating and drinking all of those and many more lifelong loves.photo

But I might also fiddle around with those tasty little packages of refreshing nourishment in some less expected ways. Like, perhaps, a simple anytime meal of fried eggs on mashed potatoes, with a drizzle of rich gravy (my little trick for making it with meat juices is yummy for this, but I’d leave out the wine when making it for eggs; cream or yogurt would be nicer here; add sausage or leave it plain, as you wish) and a nice scattering of crispy potato crumbs made by pan-frying instant potato flakes in butter. Or enjoy the eggs as an accent in the meal, making Mexican-inspired deviled eggs—my own version of Huevos Diablos, if you will—a very simple item to prepare by mashing the yolks of hard boiled eggs with spicy salsa and crema to taste. Guacamole, by the way, makes the perfect egg-stabilizing perch on the plate, as well as a fitting accompaniment. Mmm, eggs. Hop on over and eat some.photo

Foodie Tuesday: Egg on My Face

I have no particular secrets from you kind people out there in Bloglandia, so it can come as no surprise (especially to those who have seen any of my previous food posts) not only that I am an unreconstructed carnivore but also a generally unrepentant eater of all things–okay, nearly all things–that might be considered decadent if one is of the sort that equates dining habits with morality. I like eating. I like eating lots of different things, and in what even I will readily admit are too large quantities. It’s not good for my health, to be sure, and possibly not best for my soul, but there it is. I love food.photoOne of the things I would be most reluctant to give up eating or cooking with is of course that stupendous universal donor among ingredients, the humbly perfect egg. If I must be limited in my access and opportunities and omnivorous mania, I would proudly and gladly be wearing a nice schmutz of egg on my chops any day. Besides, with my coloring I am very ill-suited to wearing any other form of yellow, so why not embrace the ephemeral form of dressing up in some eggy yellow goodness that can at least be licked off my lips and make my innards very happy if its look doesn’t suit my exterior. I love what the egg can do for a sauce, a custard, a souffle. For baked goods; for dishes where it serves as binder, thickener, garnish.photoMaybe most of all, I love eggs when they star in the show. Their honest simplicity and smooth, creamy deliciousness deserve to be featured and recognized as the wonder that is borne in that beautiful capsule of the egg’s origin. So today I give you one of my very favorite meals, which despite my fondness for all sorts of marvelous mealtime miracles is a supremely simple omelette with grated sharp cheddar cheese melting in the middle, accompanied by some nice crispy bacon with a little drizzle of pure maple syrup, and a fresh, crisp, fabulous apple. I don’t usually mess with eggs much when I cook them, and a nice little cheese omelette like this deserves to be treated respectfully, so the only ingredient in the omelette besides the eggs, lightly beaten, and the cheese is just a nice big splash of melted butter to make the eggs easy to loosen from the pan and fold over when sufficiently set–but just barely set, really. Still light and creamy through the middle.photoI’d go on, but I’d kind of rather dash over to the kitchen and grab an egg or two . . .