Yesterday I listened
to “The Food Programme” (BBC Radio 4). It was essentially about the wonder of eggs.
Apparently they are once more a recommended food stuff, full of vitamins &
proteins.
I couldn’t help
thinking I’ve never been off eggs. To me they are an essential in the kitchen.
I may not use as many as I used to, but that is because I no longer bother to
make puddings.
It’s their sheer
versatility that always appealed to me. Even served straightforwardly as an egg
they taste & appear so different, depending on whether they’re fried,
boiled, poached, scrambled, coddled or as an omelette. But there are so many
other uses.
Even today I’ve just
used a couple. We’re having Pork Rissoles for dinner, using up some leftover roast
pork. One egg went into the rissoles mix to bind it all together; the other egg
was used to glue the breadcrumbs on.
When I think of
desserts I’m reminded of Bread & Butter Puddings, Rice Meringues (orange or
lemon), sponge puds of all descriptions, Apple Amber, Queen of Puddings,
Custard, Floating Islands... I also made cakes & scones for afters, also
using eggs.
Eggs give an extra
creaminess to mashed potatoes. They are essential for fabulous sauces such as
hollandaise & mayonnaise. Or for an egg sauce to accompany leftover ham in
savoury pancakes. Even pancakes themselves.
I suppose I have to
admit, too, they are relatively inexpensive. And so when money was tight we
lived on Savoury Soufflés, Floddies (a sort of small bacon fritter), rissoles, croquettes
& pancakes to use up leftovers, Curried Eggs, Eggs in Onion Sauce,
Tagliatelle alla Carbonara, quiches & flans, to name but a few.
No, we panic if there isn’t an egg in the house. It’s just such a
staple for snacks as well as meals. I can’t imagine not using at least a few
every week.
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