The Perfect Food

Sarah

The ordinary egg has been called the perfect food. You probably get appeals from World Vision, Heifer Project or others asking you to provide an animal to a needy family in Africa, Asia or South America who wants to live without depending on ongoing assistance. If I respond, I choose to send chickens or maybe a chicken and a goat. I feel like a family that has eggs to eat and to perhaps sell will make it.

Eggs are so versatile. Do you prefer your egg fried, poached, soft or hard boiled, scrambled or perhaps in an omelet or frittata? I like them all!

Eggs cook quickly and should be cooked gently. I found this suggested method for preparing hard-cooked eggs:

Place eggs in a single layer on bottom of saucepan. Cover the eggs with at least 1 inch of cold water.

Quickly heat eggs to almost boiling and remove from heat. Let eggs stand, covered for 15 to 17 minutes.

Immediately run cold water over eggs or place in a bowl and pour ice water over them to avoid that gray-green discoloration of the yolks.

Cool 20 minutes, then gently peel.

When we were growing up, our mother occasionally served cheese soufflé. I don’t have her recipe, but this one from Necessities and Temptations is probably pretty close.

Cheddar Cheese Soufflé

1/4 c butter                                                          1/2 lb sharp Cheddar, grated

1/4 c flour.                                                           4 eggs, separated

1 c milk                                                                 Paprika

1/2 t salt                                                               Dash cayenne pepper

1. Preheat oven to 375 degrees.

2. Melt butter and blend in flour. Gradually add milk and cook over low heat until thick, stirring constantly. Add salt, cayenne and cheese.stir until cheese melts. Remove from heat.

3. Beat egg yolks until thick and lemon colored. Slowly add cheese mixture to yolks, stirring constantly. Cool.

4. Beat egg whites until stiff and fold into cheese mixture. Pour into a buttered 1 1/2 quart soufflé dish. Sprinkle with paprika. Bake 25 min. Serves 4.

Just a couple of tips: to keep soufflé light and fluffy, add 1/4 t cream of tartar to egg whites while beating. Do not open oven door while baking. Soufflé is done when golden brown and aromatic. It must be served immediately.

I don’t think I can eat an entire soufflé, and I doubt it’s something that can be reheated. Just have to wait for a special occasion!

 

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