Thursday, June 12, 2008

Let us make it a good egg!!

At home I enjoy a simple nourishing meal during weekday mornings. The weekends however the first meal of the day can be enjoyed at a slower pace and should provide you with energy well past noon. I am in favour of making it into a good egg, as an egg may be prepared in different ways, with different results. Here are a few.

Eggs Benedict - good enough for a pope

Eggs Benedict, as presented here by Paul Goyette from Chicago, is one of the best eggs I know. I never prepare this at home. They belong to my favourite US memories. The last time I enjoyed Eggs Benedict was at the Royal Sonesta Hotel in Boston. My dearest aunt Hanne also prepared it for me once or twice.

Eggs Benedict are poached, cracked into water with vinegar. I have never learned to make a proper poached egg, but you are supposed to create a swirl in the the hot water to collect the egg whites around the yolk. Poached eggs are white outside and the yellow interior is runny - yummie. Serve on an American muffin with boiled ham and hollandaise sauce. That is a helluvan egg!!!

A good summer egg

One of my favourite eggs are prepared on the summer mornings in our summer home. After a long and nourishing nights sleep you are in need of a decent egg. First I prepare the bacon in the oven, as when doing so you do not have to add additional fat and it gets much crispier than in a pan. Let the bacon dry on kitchen paper before placing the crisp slices on two slices of good bread - each!

Then fry four eggs, and do not dare to touch the yolk, too me a runny egg yolk is the best bit. Heat one can of baked beans and you are in for a helluvan egg!!

Pile the eggs on the crisp bacon and the beans on the side of the plate. Yummie!!!!!!

Or what about this egg?

Enjoyed at the restaurant at the Crown of Scandinavia as we entered Øresund. Not fried eggs, but scrambled, delicious when still moist, not completely dry. Often there is a tendency to overcook scrambled eggs. I love to add finely chopped chives to mine to add flavour. At the Crown of Scandinavia we were served bacon, lightly fried ham and mushrooms and beans. This is a breakfast for real champions.

An egg to please Gaia

Well you can even make an alternative, eco friendly bio dynamic egg.

These eggs are serious life style products. My friends Stian and Øyvind had decided to make a serious statement through buying these Demeter Eggs. For those of you that does not know what this brand stands for it is based on the agriculture method created by Rudolf Steiner in his "Agriculture Course" given in Koberwitz in 1924, and developed further in practice and research. The brand is marketed by 18 member organizations world wide. The Norwegian member organization is DEBIO, that certifies all organic produce in Norway.

Well we decided to make an organic, bio dynamic egg. What were we to add to these eggs, in order to attain the alternative profile of the breakfast?

The alternative company was the Provence sausages from Grøstad Gris, marketing it as meat from happy pigs. It is not equally alternative as the Demeter brand as the latter is packed with religious practices as well. The green Ø-label means that it is "økologisk", meaning certified as organic under the National certification of organic products in Norway.

Did it please the pallet as well as Gaia? It probably pleased Gaia more, as an egg is an egg - produced by a Rudolph Steiner chick or a caged one. I did not taste much difference.

The sausage was good for even a larger crowd as it had no milk or gluten, important for those with lactose intolerance or coeliac disease.

The sausage was pricey, but it tasted real meat. I really love homemade sausages, and this was well seasoned with herbs as a Provence sausage should be.

So this was certainly a good egg, and you could meet the new day with a good conscience as well - not bad, eh?

How do you enjoy your eggy moments?

Send a picture and a short description of your favourite eggs to Then we could compare notes and you could your story here on Enjoy Food & Travel.

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