Every now and then, the little things I pass by as “ordinary” suddenly appear unique and amazing. Today, it’s the egg.
Take 60 seconds and really think about the egg! Who thought to take the egg from the chicken, crack it open and decide to eat it? According to Incredibleegg.org, Europe had domesticated hens back in 600 BC. There are some very interesting factoids on that site, you might want to check it out!
Who first decided the egg might be good by tossing the whole thing, shell and all, in boiling water to make a soft boiled egg?How did a fried egg sandwich become so popular at restaurants? Who decided to crack open the egg and pour it onto a flat skillet? How about the hard boiled egg? Used now in cobb salad, deviled eggs, egg salad, radiant Easter baskets and just for sheer enjoyment!Eggs are now even used in beauty treatments!
Enjoying the EGGstraordinary in the ordinary today! 🙂
Happy Tuesday! Life has been beyond what most people call “busy” for my family lately. Endless sports, pre-game dinners, a string of family birthdays, homecoming events, working part time (while job hunting), and daily happenings have left no room for my favorite activity: writing. 😦 I’ve missed posting about all the mind-boggling feelings that accompany my teens driving, first dates, and oh, the drama friendships… so much has occurred in the first month of the school year, my head is spinning and I want off the ride! Somehow sharing on this small blog space makes me feel better. I hope to post again sometime soon.
In the meantime, here is an early idea for a Halloween treat. I make a similar meringue for Christmas that my family devours in a day (although it’s a bit different and perhaps I’ll post it over the holidays), but this one is straight from Food Network, courtesy of Sandra Lee.
3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 cup semisweet chocolate chips
Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until frothy. Beat in the sugar; increase the mixer speed to high and beat until stiff peaks form, 5 to 6 minutes.
Transfer to a pastry bag fitted with a large round tip. Pipe 8 to 10 swirls on the prepared baking sheet. Bake until dry, 1 hour to 1 hour, 15 minutes. Transfer the baking sheet to a rack and let cool completely.
Put the chocolate chips in a microwave-safe bowl; microwave on 50 percent power until melted, about 1 minute, stirring halfway. Transfer the melted chocolate to a zip-top bag and snip a corner. Pipe the chocolate on the meringues to look like eyes.
Only makes 8-10, so double the recipe if you need more. Reviews for this recipe found HERE.