|Rosemaled Egg Cup|
Which comes first, the chicken or the egg? Where do I start this post? From chicks to eggs to rosemaling? I'll start with "I love eggs".
|My 10 girls|
We had chickens for almost thirty years. When Heather married we got rid of our chickens, as she was my one child who loved chicken chores. I have missed the chickens. I miss fresh eggs. We are building a new coop closer to the house. I will be the one doing chicken chores. I currently have 10 chicks in my dining room. Every morning I sing my "Good morning, good morning ..." song to them and say, "Good morning girls". I want them to get to know me, get to know my voice.
|Danish boiled egg holders - egg top snipper|
Years ago a Danish friend gave me egg cups for soft boiled eggs and taught me how to prepare them and eat them. I love a 'sunny-side-up' egg with great toast, but I'm cutting down on my bread consumption, so have returned to regularly eating a soft boiled egg.
I have an egg piercer. I pierce the large end, cover the eggs with tap water, sprinkle in some salt, and bring to a gentle boil. In my Hearth & Home I tell you there is a science to cooking eggs. Call it the culinary alchemy of eggs. I always like to know the whys and know my ingredients. In heating eggs in shells, a race begins between the buildup of pressure within the egg and its release of air oozing out the end. If the air pocket is heated faster than the air can escape, the shell cracks. Some eggs have larger pores, some have harder shells, so not all crack. Thus the hole poke. I could go on and on with the science, like why the salt too ...
I also have an egg 'timer' that works for me, in that I know when the dark purple line is at the half-way mark to 'soft' I remove my egg and crimp off the top. If it looks a little underdone, I'll set the top back on and let it sit a bit, otherwise I eat it immediately, with some fresh ground sea salt and pepper, with my little spoon.
I looked in Sally Fallon's Nourishing Traditions book for a time - she suggests 3 1/2 minutes, but does not say whether the egg should be room temp or from the fridge. Since I don't have my own eggs yet, but buying pastured eggs (otherwise you should use organic), mine are coming from the fridge to soft-cook.
Monte's mom used to do Rosemaling like the egg cup I started the post with. Since she no longer can do it, I treasure the pieces we have of hers. I'll end this post with pictures of her rosemaling.
|Rosemal over Keeping Room couch|
|Rosemal over our bed|
|Rosemal hanging in our entry's stairway|
Posted at The Homestead Barn Hop, Little Farm in the Big City, Simple Lives Thursday, Food Renegade, Frugally Sustainable, Real Food Wednesday,