EGGS, AN EARLY STAPLE

Since we raised chickens and sold eggs from our dairy farm when I was growing up, these were always available to serve as a meal or with other dishes. The first meal I recalled preparing when Mother didn’t feel well one day was scrambled eggs and fried potatoes. My younger sister and brother watched me and would comment on how Mother did it.

I must have done okay for a 6-year old, because everyone seemed satisfied. Of course, there was plenty of bread and butter if they didn’t like my menu.

Eggs an Early Staple Food

Eggs have been a staple for humans since earliest times. The Egyptians used them and also understood the skill of artificially incubating hen and goose eggs so they could hatch without the mother keeping them warm.

It’s said eggs are the most universally used food in the world. They also are a rich source of vitamins and proteins. The cholesterol scare about eggs has subsided somewhat so people are eating more eggs than they did a few years ago.

Very Versatile

Although some cultures place taboos on egg eating, Americans readily serve them alone or combined with other foods throughout the day from breakfast to midnight snack. Eggs can be prepared in many different ways…as substitutes for meat in main dishes, in casseroles, desserts and other baking.

There are various methods for cooking eggs. We do need to be aware of the need for eating only cooked eggs due to the possibility of becoming ill from raw egg contamination.

EGGS & TATERS – Cut large baked potatoes lengthwise, scooping out part of the pulp. Place a poached egg in each half. Cover with a cheese sauce or grated cheese; broil until browned and bubbly.

OLD WIVES’ SOD – This is an old-time Irish dish. Beat 6 eggs well, adding 1-cup milk, dash of salt and pepper. Pour into buttered baking dish.

Break up dry corn bread or corn muffins into small pieces. Sprinkle over top of eggs for a crust. Drizzle with melted butter.

Bake at 375 degrees F. for 20 minutes, or until eggs are cooked, but not overcooked and watery.

(c) Mary Emma Allen

(Mary Emma Allen researches and writes about family history from her New Hampshire home.)