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4.15.2005 ||> The sun also rises in my food
Before I left for the US, I had a conversation with a fellow volunteer about food. This wasn't unusual, as the topic of food was one of our favorite things to talk about, second only to bodily functions. This volunteer was wondering how she could ever go back to supermarket milk. We wondered how odd it would seem if she just bought a cow so she could have fresh milk everyday.
As for me, I hated pasteurizing my own milk. It was the quality of my eggs that kept me up at night. For the time I lived in Tashkent, I had the freshest eggs ever. There was one guy in the bazaar that I bought from whose eggs were so fresh that the yolks were a deep orange and the shells still had the occasional feather attached. It was as if he grabbed the egg from the chicken just as the egg came out, and then brought it to the bazaar. I only bought from him for my last nine months in the country.
For this reason, I haven't been interested in eggs since I came back. Looking at the insipid, pale yolks here, I have yearned for something more. But I have recently found someone who lives on a farm and who has way too many eggs. Yesterday I got my hands on two dozen farm eggs. I made baked potato with egg and the yolks stood out like miniature sunsets against the white flesh of the potato. It was beautiful.
Baked Potato Eggs -- prep time: 10 minutes; total time: 1 hour
Ingredients:
2 large baking potatoes
1 tablespoon butter or sour cream
1/4 cup grated Parmesan
4 small eggs
salt and pepper to taste
Heat oven to 400 degrees F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 40 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter and cheese. Salt, pepper and/or herb to taste. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set
Tip: The least messy way to cook this is to first poach the egg until the white is set and then put the egg in the hollow of the potato. Then bake for another 5 minutes to blend the flavors. Also, to cook the potatoes faster, put in the microwave for 5 or 10 minutes to make tender, rather than the oven. Then bake after the eggs have been put in.
Recipe adapted from Real Simple
0 snow blossoms
