Chicken and Egg - Janice Cole [22]
A surprising thing about keeping chickens is how quickly you start acting and sounding like a new parent. Conversation topics dwindle and focus solely on your little darlings and their latest antics. For a while, friends may feign interest and amusement, but soon you’ve become a new-parent bore.
I was certainly delighted to talk chickens for quite awhile, but, finally the topic started to bore even me. Just when I was happy to leave the subject alone, my keep-me-out-of-the-chicken-business spouse discovered the conversational value of chickens. He would eagerly ask new acquaintances, “Did you know my wife raises chickens in our backyard?” Everyone but the new captive would drift away as quickly as possible. We’d never been social butterflies, but now we were in danger of not being invited anywhere.
Poached Eggs over Walnut-Crusted Cheese and Whole-Grain Toast
Looking for an energy boost to start the day? Try these tender eggs over melting cheese, crunchy walnuts, and hearty artisan bread. Grab the freshest eggs for poaching; you’ll notice they keep their shape better and the whites stay tight, with fewer flyaway strands.
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To make the Walnut-Crusted Cheese: Preheat the oven to 375°F. Line a small baking sheet with foil. Beat the egg white until frothy and transfer to a wide, shallow bowl. Put the walnuts in another shallow bowl. Cut the cheese crosswise into four pieces. Press each piece into a thin round about 3 inches in diameter and ¼ inch thick. Dip the cheese rounds into the egg white, then coat with the walnuts, pressing lightly to adhere. Place on the baking sheet. Refrigerate for at least 15 minutes or until ready to bake. Bake the cheese rounds for 4 to 5 minutes or until soft and melty.
Crack each egg into its own small cup. Fill a medium nonstick skillet with water, cover, and bring to a gentle boil over high heat. Remove from the heat and gently slide the eggs into the water. Cover and let sit for 3 minutes or until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain briefly on paper towels (while still in the spoon).
Place a warm cheese round on each slice of toast, top with a poached egg, and sprinkle with salt, pepper, and chives before serving.
SERVES 4
WALNUT-CRUSTED CHEESE
1 egg white
½ cup finely chopped walnuts
One 4-ounce log cold fresh goat cheese
4 eggs
4 slices artisan whole-grain bread, toasted and buttered
Kosher salt
Freshly ground pepper
2 tablespoons thinly sliced fresh chives
HOW CAN YOU HAVE EGGS WITHOUT A ROOSTER?
The answer involves a sex education review. When a woman ovulates, she passes an egg each month, whether a man is present or not. Chickens do the same thing, except a hen passes an egg every twenty-five hours instead of once a month. (Can you imagine?) If you just want eggs, you don’t need a rooster. If, however, you want baby chicks, then a rooster is necessary.
Does a hen need a rooster? Does a woman need a man? The answer is no.
Strawberry Soufflé Omelet with Maple-Caramelized Almonds
This delicate, airy, open-faced omelet topped with fresh strawberries and caramelized nuts makes a spectacular springtime presentation. It’s a cross between a soufflé and an omelet. The egg whites and yolks are beaten separately, making the omelet rise like a soufflé in the oven. It will rise even higher if you use the freshest eggs available.
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To make the almonds: Line a small baking sheet with parchment paper. Melt the butter in a medium nonstick skillet over medium heat. Add the almonds and cook, stirring occasionally, for 3 minutes or until the almonds are just starting to lightly brown. Add the maple syrup and cook, stirring constantly, for 30 seconds to 1 minute, or until the mixture is thickened and the almonds are glazed. Spread out over the parchment and cool. Break into bite-size pieces.
To make the omelet: Preheat the oven to 400°F. Beat the egg whites in a large bowl with an electric mixer at medium speed until frothy. Add the sugar, increase the speed to medium-high, and beat until