Haiku tribute to the egg

Breakfast cookery continues to morph from scones, crepes, biscuits and soufflés into everything egg. Yes, the incredible edible egg.

yesterday's eggs benedict, sandwiched between potatoes

I remember a small book by that name on my mother’s kitchen book shelf in the late 1980s. If any hen knew the tortuous course of fame and disdain that her poor egg has undergone even just in my lifetime, I’m sure she’d think twice about surrendering her daily offering quite so easily.

But the debate has unfolded. Eggs are the epitome of perfect nutrition and are one of the most versatile tools in professional and home kitchens alike. News breakthrough: eggs are high in cholesterol and should be avoided at all costs. But the lecithin in eggs actually may help reduce unhealthy lipid levels in the body. And an entire market of ‘healthy’ egg substitutes has firmly established itself…

sunny side up

An entire blog site could- and probably is- devoted to this discussion, and I have absolutely no desire to go there. Suffice it to say that eggs, as most things, have a rightful place in a world tempered with moderation. Plenty of people like an egg, or a few, for breakfast. And I’ll be graded on preparing perfect eggs this afternoon… so here we go.

poached- intact but runny, warm yolk

I have six eggs from which to prepare four perfect ones to present to my instructor for a grade: one poached, a sunny side up, an over easy, and a one-egg French omelet. Perfect means many things today: runny but warm yolks- intact upon presentation of course, fully cooked whites with absolutely no color (browning) or bubbling, carefully triple folded omelet in a perfect French baguette shape, a poach that is visually appealing (is that possible?)…

French omelet- should have no browning 🙂

Pressure is on, so I’ve decided to lighten the mood with haiku tributes to the egg. Partly inspired by a fellow blogger- blissful adventurer, who has cleverly dubbed ‘Haiku Sundays’ in which he posts a haiku related to his love of Italy and food- and also motivated by my fascination with these Japanese-rooted verses since the fourth grade.

Mrs. Lang’s class at Clay Elementary to be exact. I was a dorky tween, but I loved the haiku from the moment she assigned us to write one: a basic verse, which doesn’t have to rhyme, containing a 5-7-5 syllable pattern. I’ve since learned it’s actually much more complex than that. But for today we’ll stay simple.

French Omelet

Classic French omelet

Trifold into cigar shape,

Barely moist inside

Sunny Side Up

No flipping this gem

Only set the white; demands

Patience and low heat

Poached

Hot water vortex;

Egg gently dropped in center

Liquid gold; firm white

Over Easy

Yolk near pan’s handle

Travels its unbroken course

With one quick wrist flip

Bring on graded egg cookery! Perhaps I’ll have more photos to add tonight… passes or failures- we’ll see 🙂

over easy

Addendum… little brown on my omelet from a slightly too hot pan, but overall an egg success. 91% I’ll take it 🙂

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5 thoughts on “Haiku tribute to the egg

  1. Hey Deb!
    I am doing a senior project and I am actually writting about the day I went to visit Escoffier, I was wondering if it was okay that I use your pictures from the “perfect egg” assessment?
    Thanks so much ,
    Catalina Carrion-Kozak (student of the day March 1st)

    • Absolutely, Catalina! That sounds like about as fun as a senior project can get 😉 You are welcome to use egg pics. Is graduation coming up soon for you then? Congrats on being done with that soon… and FUN to come 🙂 We have finals next week… can’t believe how quickly it has gone by.

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