[April] Eggs

The Egg and You

Traditional rites of spring have long revolved around the egg. There is even an old Latin proverb, “Omne vivum ex ovo” which means “All life comes from an egg.”

The Romans weren’t alone in celebrating the egg. Eggs have long been held as an emblem of new life, and as time passed, became associated with the miracle of rebirth that took place at Easter. Around the globe, from ancient India to Polynesia, Iran, Greece, Phonecia, Latvia, Estonia, Finland, Central America and the west coast of South America, there are stories of the whole universe being created from an egg.

The evolution of the egg into an Easter symbol makes sense because the ancient Egyptians, Persians and Romans all used eggs in their spring festivals. The Easter egg tradition may also have come about because of the role of the egg in some end of Lent celebrations. In Medieval Europe, eating eggs was forbidden during the Lenten season. Then, during Easter, the consumption of eggs resumed. The result is that eggs have become a mainstay of Easter meals and a prized gift for children and servants.

At the Passover Seder, a hard-boiled egg dipped in salt water symbolizes both new life and the Passover sacrifice offered at the Temple in Jerusalem. The ancient Persians painted eggs for Nowrooz, their New Year celebration which falls on the Spring Equinox. This tradition has continued since ancient times.

It is a Greek Orthodox tradition to present red colored eggs to friends as part of giving an Easter greeting. Red represents the blood of Christ and his resurrection.

Easter eggs made from real hard boiled eggs are often dyed, painted and otherwise decorated, sometimes quite elaborately. A batik-like Ukranian decorating process known as pysanka produces intricate, brilliantly-colored eggs.

Then there are the purely decorative eggs. A 27-foot (9 m) sculpture of a pysanka stands in Vegreville, Alberta. And the celebrated Fabergé workshops created exquisite jeweled Easter eggs for the Russian Imperial Court.

Equally egg-ceptional, are the numerous candy versions, including solid chocolate, hollow chocolate, malted milk with candy coating, delicate creations of spun sugar (sometimes with a hollowed out section that depicts a spring scene), and pastry versions. Deep-fried chocolate Easter eggs are sold around Easter time in Scottish fish and chips shops. The idea was invented in a northeastern Scottish take-away restaurant as a sequel to the extremely popular deep-fried Mars Bar!

For those who prefer more traditional eggs, and want to enjoy some family fun, here is a surefire way to hard boil and color Easter eggs:

Hard Boiling

INGREDIENTS

• eggs
• boiling water
• vinegar
• liquid food colors (green, yellow, red, blue*)

METHOD

Hard Boiling
1. Place eggs in saucepan. Cover with cold water.
2. Cover pot and bring to a boil. Turn back heat but maintain a low boil.
3. Allow eggs to simmer for 11 minutes. Remove from heat and drain eggs. Rinse with cool water.

Coloring Eggs
Traditional New England brown eggs mute the colors a bit, but still look great. White eggs give more vivid colors.
1. Add 1 teaspoon vinegar to 1/2 cup boiling water. Add at least 20 drops of the desired color. Colors can also be mixed to make other colors. (Yellow and red equals orange; red and blue make purple, and so on.)
2. Dip hard boiled eggs in the colored water. The longer the eggs stay in the water, the deeper the color.
3. Remove egg and set aside to dry. Store in the refrigerator.

Other Effects

• Dip your egg in one color. Let it dry, then put masking tape around the egg. Dip the egg into another color. Remove the tape and you’ll have a two- or multiple-toned egg.
• Draw on the egg with a white crayon or soft white candle. The dye will not stick to the waxed areas.

Other Egg Favorites

Soft Boiled Eggs
1. Submerge eggs in boiling water for exactly three minutes.
2. Remove eggs from the water.
3. Break the shell delicately with a spoon, scoop the soft inside into a bowl or over warm toast.

Poached Eggs
Poached eggs are wonderful on toast or an English muffin—with a dash of salt and with or without Hollandaise.
1. Fill a saucepan about half way. Turn the temperature to medium and heat until the water just starts to quiver. Do not let the water simmer or boil.
2. Crack the eggs directly into the pan. Using a spoon, carefully scoop water over the eggs, making sure to keep the egg intact. Do not crowd the eggs.
3. Watch the eggs carefully. For softer eggs with runny yolks, remove from the water with a slotted spoon once the eggs have set up and the albumen is white. Cook longer for firmer eggs.
* For a shortcut, place a lid on the pan. This will help the eggs cook faster, but check them every 30 seconds so you don’t overcook them.

Egg-straordinairy Egg Facts

• Humans have been domesticating chickens since 3200 B.C.There are more than 200 species of domestic chickens world-wide. In the United States, most laying hens are Single-Comb White Leghorns.
• At only 70 calories, the egg is considered one of nature’s “perfect” foods.
• The egg has the highest quality protein of any food. It helps promote muscle strength and maintenance, is a great source of energy, and aids in weight loss by helping you feel full longer.
• Eggs are a vital source of vitamins and minerals, including choline, which is an essential nutrient for brain function, and lutein and zeaxanthin, both of which promote eye health.

Sources
•    Wikipedia
•    www.theholidayspot.com
•    www.holidays.net—article “Easter on the Net”
•    www.about.com “Easter Egg History” by Peggy Trowbridge Fillippone