Moving to a new city, in a new country brings about many changes. Moving to a new city, in a new country alone introduces an additional set of challenges which (eventually) teach you how to be independent, and also to really discover your true self. For me, it has been about learning what I can do in the kitchen – which, prior to travelling to NYC – was a mystical place where raw ingredients enter and emerge as aromatic delicious food. Yum!
What I wanted to write about today is on the topic of… eggs. My inspiration came from my successful (second) attempt at making an omelette and I want to talk about the versatility of the “underdeveloped embryo”.
The egg is neither a fruit nor a vegetable nor a dairy product (fact verified by the trusted Google). I remember that eggs were usually listed under the “Others” category alongside bread, fish, and cheese when playing the Android game Bistro Cook – a highly addictive game where the objective is to prepare the highest number of dishes per round while cooking them for the right amount of time.
Coming back to my original topic, the versatility of the egg, what I find most eggciting about eggs are the different ways to cook them which I’m sure that not many people are even aware of. When we think of cooking eggs what usually comes to mind is the classic ways of cooking them, such as scrambled, sunny side up, omelette, boiled and maybe poached. Have you heard of the 63 degree egg, or the deviled egg? Not many have. There are so many recipes on the Internet for different and creative ways of cooking eggs such as this video on “10 Creative Recipes Using Just An Egg”. Amazing stuff.
Have you ever wondered at how something which you can clearly differentiate into two distinct forms (translucent egg white and yellow yolk) can be prepared in such a way so as to be of a single color, also known as scrambled eggs inside their shell? Or how the contrast between the two is increased when boiled into white and pale yellow? Or the sheer eggcitement one feels when cracking eggs in order to bake delicious cakes and muffins? It’s quite fascinating to study the anatomy of the egg (check this website for a simple explanation), and did you know that chickens lay colorful eggs?
Since we are on the topic of eggs, I decided to delve in a bit into the etymology of the word, and how the word might have evolved over time. The first known use of the word “egg” was in the 14th century, and can be traced to a prehistoric Indo-European source related to the root word for “bird”: *awi-. The Old English term was oeg, which survived in Middle English as ey (plural eyren) and these coexisted with the Old Norse word egg until the latter displaced the other words. I guess the reason I mention this is that the etymology helps us to understand the historical context of how a certain idea or concept emerged in the past, in this case it could symbolise the influence of the Nordic countries at the time.
By the way, I really like eggs. They’re super simple to cook and simply scrumptious in whatever form you make them. If there are any more modes of preparation which I have omitted in my far-from-extensive list, please comment below and let me know what they are and if you have a favorite from the list.:)