Mystery Eggs!


Egg Week is fun!

So, Niki –  whatcha gonna do with all them hard-boiled eggs?

Hint: I did NOT shake all these eggs in the name of science.

That is three dozen hard-boiled eggs, for those of you not interested in counting.  Currently they are sitting in my fridgerator, but  I promise you that these eggs are destined for greatness.

Until tomorrow when that destiny is fulfilled, I hope you enjoy my iPhoto-ing attempt to apply an iPhone-Instamatic-like filter to my egg photo.  In the absence of an iPhone and also the absence of an actual Instamatic camera, I had to make due.




In the spirit of egg week, Lauren Burr* sent me this link, about how if you shake up your egg in a lady’s stocking before you boil it, it will come out scrambled when you peel it.

Of this egg preparation Lauren Burr says, “This seems gross and awesome all at once.”

I suppose I see where LB is coming from – gross, because why you be wanting to peel a hard-boiled egg and find a scrambled one inside?  Seems unnatural.  Awesome, because you just shake an egg all up in a lady’s stocking and it completely changes the laws of egg-cooking nature.

While I empathize with the gross/awesome thing, my stance on the hard-boiled-scrambled egg is thus: this seems more unnecessary than anything else.

For one, I think it is a lot easier to fork-whip an egg than to shake-weight-style jostle it.  It also takes significantly less time to scramble eggs in a frying pan than to hard-boil them, so if you want scrambled eggs as your end-product, why not just scramble them I say?  Much less work.  Also also, every TV chef I have ever seen cook eggs insists that you must season your eggs BEFORE you cook them.  Salting your scrambled eggs after they’re cooked is egg-sacrilege (sacrilegg?) apparently.  So if your eggs are trapped inside their shells before you boil them, well…you cannot season them and you are therefore screwed.

Meanwhile, obviously the pre-seasoning rule does not apply to hard-boiled eggs, which are the world’s most perfect vehicle for lightly sprinkled salt.  And perhaps this is personal preference only, but the interplay between a separate yolk and white in a hard-boiled egg is the highlight of the hard-boiled egg experience.  Man, do I love a hard-boiled egg – oh that I had the words to properly pay them the homage they so richly deserve.

Of course, going back to LB:


However unnecessary this is, it is pretty much equal parts gross and awesome in the end.


*Hear, hear, Lauren, getting into the spirit of egg week and all!  I appreciate you.

Incredible, also edible.


Well, I think we can agree: yoga week was a huge success!  I mean this of course both yoga-doing-wise and blog-writing-wise.  I mean, I did yoga that one time and posted about it twice (once to complain about it). Yurp…I am on a roll.

You know what else I’d like to have on a roll?

Egg salad!

Welcome to Egg Week!!!

True Story about me and eggs: when I was a child, I did not like them.  Sure, I ate your deviled eggs at the cookouts  (they will get their own post during Egg Week) but for the most part if I was served eggs as a youth I was all, “blergh.”

Now I love them.   I am no Julia Roberts as Maggie Carpenter in Runaway Bride all confused about how she likes her eggs, and indeed, whether she even likes them at all.

Nope, I love them hard-boiled with a bit of salt. I love them fried with a runny yolk.  I love them scrambled with hot sauce.  I love them…hmm…other ways I am sure- those last three are the main ways I eat eggs.

So get ready for some cutting edge egg-themed writing in the next couple days.  And now we try the poll feature of this website!!!