Chicken and Egg - Janice Cole [95]
I’d signed up so quickly that when I actually took time to think about it, I couldn’t envision doing the deed. Perhaps I could simply watch. That would accomplish my goal, and I wouldn’t have to do the killing myself. Someone else would still be doing the deed that I couldn’t bring myself to do, but taking the life of an animal simply out of a hunger for knowledge, not food, seemed wrong. I kept playing out the scene in my mind. I felt guilty killing bugs in the house; how could I kill a chicken? I wasn’t sure I had my grandmother’s strength.
As the date of the class came closer, I was given a reprieve. They were holding it on a day I had to be out of town for business. My emotions were mixed. I was glad to postpone having to make the final decision, but sorry I wasn’t forced to make that decision. Sometimes strength rises with adversity. I was left with thoughts and feelings that hadn’t been resolved. I told the organizers I’d be interested the next time they offered the class.
I know I’m typical of most people. We’re happier not looking behind the curtain to see the reality backstage. Imagining the process of dressing a chicken did resolve one issue for me: I couldn’t slaughter my girls any more than I could slaughter my cats. They’re my pets. I’m still open on the question of whether I could kill another chicken. The issue won’t disappear, and I know that sometime in the future I will have the opportunity to test my own strength of character. In the meantime, a big thank-you to all the farmers and small meat producers who daily do what I have a hard time even thinking about.
Lemon-Sizzled Eggs
These fried eggs offer contrasting taste sensations with their crispy brown bottoms, tender whites, and velvety yellow yolks, accented with lemon. I was introduced to this technique of cooking eggs in olive oil while I was traveling in Greece. The Greeks seemed truly appalled when I mentioned that most Americans cook eggs in butter. Don’t be put off by the amount of oil in this recipe; splurge a bit, as it really makes this dish.
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Crack each egg into its own small cup. Heat a medium nonstick skillet over high heat (see Note). Add the oil and swirl to coat the bottom of the pan. When the oil is hot, immediately add the eggs, sprinkle with salt and pepper, and cook over high heat for 1 to 1 ½ minutes, or until the whites are almost set, reducing the heat if necessary to avoid burning them. The eggs will bubble up, and the edges will begin to brown.
Pour the lemon juice over the eggs and immediately cover. Cook for an additional minute or until the whites are firm and the yolks are still soft. Scatter the green onion over the eggs before serving.
NOTE
This recipe can be easily multiplied to serve 4 or 6. Use a large nonstick skillet.
SERVES 2
4 eggs
¼ cup extra-virgin olive oil
¼ teaspoon coarse sea salt
1⁄8 teaspoon freshly ground pepper
1 tablespoon fresh lemon juice
1 tablespoon plus 1 teaspoon finely sliced green onion (green part only)
SMART CHICKS
Research has shown that chickens are quite intelligent. Their neuron organization is highly structured. They have the capacity for self-control as well as the ability to anticipate the future based on past experiences. That’s more intelligence than many teenagers I know—in fact, more than some adults, too. This ability may increase their chances of survival, but it also means they may be capable of such human emotions as worry and stress. Researchers are hoping their