September 17, 2015

The Most Enchanting Eggs

"Auntie Beth ducks her head as she eats the donuts, wiping the crumbs from her mouth. The two talk about a lot of things. They talk about baking; the old woman used to make all her own bread. They talk about kids. Beth says she never had any of her own. She was a spinster. 'Maybe my sister turned me off of all that,' she says. They talk about shame and life and the deep orange color of a good farm egg."
—The Enchanted, Rene Denfeld

I didn't particularly enjoy this book, but I liked the few parts about Auntie Beth. She really knows how to enjoy food. 

The first time I saw the "deep orange color" of an egg, it was on TV, more specifically, an episode of Nigella Bites. She cracked an egg open and I remember marveling at the rich color of that luscious yolk, and wondering what it could possibly taste like.

To this day, I don't know what it's like to eat a fresh farm egg (except maybe the one from Blue Hill?), but I imagine it must be heavenly. Until then, I make do with my normal store-bought eggs and cook them the best way I know how: with my little trusty stainless steel pot.

It's easy to make eggs that have a jelly-like yolk. If you squint at 'em you can pretend they're a the "deep orange color of a good farm egg." 

Take your eggs out from the fridge and leave at room temp for about an hour. If you don't have time, it's ok to skip this step. 

Bring a pot (I use a 2.5-qt. one) of water to a boil. Drop the eggs in carefully with a wooden spoon. Turn the heat down to medium and set your timer for 8 minutes.

When the timer goes off, drain the pot and fill with cold water. Drain again and fill with cold ice water. After the eggs have cooled slightly, peel and smash one over toast or eat with a simple sprinkling of salt and pepper. Or cut one in half and nestle it on top of a hearty bowl of ramen. Itadakimasu!