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Duke's Food Obsession

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Mom's Eggs

This “new” schedule of the River Journal has me all screwed up. Now that we are a once-a-month glossy cool new magazine, we have writing deadlines of the 15th of the month to be published the following month. So, in November, instead of writing about a fun Christmas meal idea, I wrote about, ummmm, ribs.  Now I am way too clever to make that mistake again, but I can’t write about New Year’s Eve, because by the time you read this, it will have passed. So I am forced to write about my least favorite of holidays, Valentine’s Day.  But, more on that later.

On to the title of this piece: Mom’s Eggs.  As I have written before, my mother, did not cook. Unless, of course, you consider her mixed green salad tossed with Wishbone Italian dressing, sickly-green canned asparagus, and ample amounts of perfume off of her wrist. Or, there were the chicken thighs she made, also tossed in Wishbone Italian Dressing, and baked.  Yum. (There was always Wishbone Italian around, and Squeeze Parkay.)

But one thing she did make, as did her mother before her, were wonderful soft-boiled eggs, scooped out of the shell into a coffee cup, topped with butter and crushed saltines. Sounds too simple and too basic for a food column, but the technique is key, and they are so good they merit a column. I am not sure how many good traits I am passing on to my sons, but one I am sure of, is, one by one,I am teaching them Betty’s Eggs.

Here’s how they are done:

Bring a pot of water to a boil. The pot must be about three times the amount of eggs you are using; you want the water to return to a boil quickly. We use three eggs per person, so it is a stock pot. When the water is boiling, lower the eggs in gently. Now, set your timer for four minutes. This is the perfect time for the eggs to cook to that yin-yang of still being soft, but allowing the whites to set beyond that gross, snot-like consistency. Now, while the eggs are cooking, put a mug(s) in the microwave for two minutes to warm up. Once the mugs are warm, add 1 tablespoon of butter per three eggs, four crumbled saltines and a twist or two of fresh black pepper and a pinch of salt. When the timer goes off, you have to act quickly:  cut through the shell and scoop the glorious egg goop into the mug. Eat quickly while still hot.

Now, you are probably saying, well Duke, that’s great, but what does this have to do with Valentine’s Day? Not much I’m afraid.

But, as I said before, I’m not a huge fan of the holiday as I think it’s one that is foisted on us by the floral and candy industries. And, I think, it’s unfairly aimed at the male of the species. Why is it our job to buy flowers and diamonds? Anyway, I was thinking about a meal for Valentines, and about romance.  

Betty’s Eggs to the rescue! Male or female can prepare these eggs, maybe top them with a spot of caviar (cheap is fine) and serve them to their loved one with an icy cold glass of Brut Champagne. This, while laying in bed at say ten o’clock in the evening while, umm, watching movies would make for a great Valentine’s Day, no matter how you feel about it.

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Author info

Duke Diercks Duke Diercks is the owner of Duke’s Cowboy Grill in Ponderay. Visit his blog at www.bbq-recipes-for-foodies.com

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