Tuesday, November 23, 2010
The Silkie sisters, Puff and Zelda, are laying! Everyday! We have not had this many fresh eggs since our days on El Rancho, with Gracie, Luna, and Rosie. And we have never had so many tiny eggs. Puff and Zelda make petite oeuf.
These are the most endearing huevecitos ever, and even after an entire month of gathering these tiny eggs, they still charm me. I love seeing them in the nest box, picking them up. I love the pale, warm color, like cream in my chai. I still remember the first time I cracked one open and made Alex a fried egg on toast for breakfast... it cracked me up! I am a sucker for anomaly humor, for seeing something out of scale, out of place, unexpected. That tiny, over-easy egg looked hilariously adorable sitting on the big slice of toast.
I have a question for you fresh egg farmers: Do you ever find yourself not eating the eggs from your chicas? Do they ever accumulate, in spite of how delicious and good they are? Do you think this line of questioning is a bit nutso?
I did read one blog, where the farmer admitted she had a hard time eating the eggs produced by her own hens, and while she could not explain "why," I understood what she meant. Maybe I get too enamored of them, seeing their pretty forms, amassing my collection. I some times do consciously think: Save them for something special.
I am still learning. I still need to remind myself that special is now. Too often things are wasted, or neglected from me preserving them for the right occasion, the best time. And so I renew my pledge to use it or lose it! And I bring out the good dishes for any occasion, and suddenly any occasion feels special. No more hoarding the glitter, withholding the good stuff... now is the time to play, and celebrate, and sparkle! And use up all the pretty petite oeuf! <-----That is what I am still learning.
One more question: How do you know when an egg has gone bad?
I place the egg in a bowl of water. A fresh egg stays at the bottom. An egg that is old has absorbed air through its porous shell, and will not stay at the bottom of a bowl of water. A bad egg sort of rises, or bobs up... proving it has been around too long.
Apparently older eggs, still fresh, but not the freshest, make the best boiled eggs. I think it has to do with the absorption of air, which makes the boiled egg easier to crack, and to separate the shell from the egg. Does anyone know which egg whites are best to whip in to foamy meringue? Warm or cold, extra fresh, or less fresh? I bet there is a difference.
For hencakes, three, fresh, huevecitos are just right. Gracias. Amen.