I know what you’re thinking.
“Jess, you don’t eat eggs.”
That’s what my mom told me, too.
Correction: I do eat eggs, I just haven’t in a long while.
Many of you probably know that I don’t label myself and just sort of…eat what I want. I don’t think food should have”boundaries,” anyways. Do I disagree with the dairy industry? Well, yes. So I limit it. I don’t crave it. When I crave it, I’ll find a local farm, and I’ll have it. No big deal.
But I really don’t have anything against eggs. Well, I don’t have anything against farm fresh eggs from cage-free hens. I picked these eggs up at the very farm they were laid.
I could walk over to the hens and thank them for letting me eat their babies. (Does this make me a sadist?) They’d probably have run away though because – imagine this – they had room to. Which, in my mind, makes it a-ok.
But when I phased out of dairy, I sort of phased out of eggs, too. I didn’t miss them for a while, as I was never a huge egg-eater. I’d go through random phases of eating them and not. So I just kinda let it go. I might have a random hankering here or there, but didn’t see any point in getting a whole carton of eggs.
But darn, when I made those bagels the other day – I was struck with the hugest craving for eggs!
I just imagined crispy fried egg with creamy hummus on my lovely sesame seed studded bagel.
So last night, I finally remembered (well, maybe not “remembered,” it was more of a “finally am not too lazy to get out of the car and actually have cash on me!” moment) to stop at the farm on my way home and pick some up! For lunch today, I was pretty excited to be eating fried eggs again.
Odd factoid about me that some of you may even remember: I hate drippy eggs. It absolutely freaks. me. out. Don’t get me wrong; I’m cool with the yolk and all. But that thing better be killed.
Yes; I’m that girl. The one who wants her eggs crispy and golden on the outside. Growing up, eating out was a nightmare. I’d always be served half-raw omelets and barely cooked “fried” eggs. It’s quite simple, folks: just burn it, would you?!
See that little golden edge there? Oooh, yeah, baby, that’s what I’m lookin’ for.
So, just to boggle your minds, I had to do something with these eggs. No, not a hummus-bagel egg sandwich.
Any guesses? It starts with BBQ and ends with PB&J.
Yes. A BBQ egg PB&J bagelwich.
Sort of. Unfortunately I’m still out of BBQ seasoning so Cajun seasoning had to be used, but damn.
It. was. fabulous.
And I guess I never realized how similar in texture eggs are to tofu.
Moving on, I baked. I mean, I have a dozen eggs now. You didn’t think you’d see them once and they’d be gone, did you? This will probably be the week of eggs. And then I’ll either be so sick of them I won’t have them for another month, or just be so obsessed that you’ll think you’re reading “The Blog of the Egg.”
Thinking back, I can’t really remember baking much with eggs. I’d usually go the flax egg route for whatever reason. I mean, it works and all; but I don’t think I gave eggs enough credit. Eggs definitely give a little more structure (and beauty) to baked goods!
Someone asked me once (hey, Daniel!) if I ever plan out these little recipes I do for pancakes, waffles, muffins, etc.
The answer is not really. I try finding recipes, and get so confused and overwhelmed that half the time I’ll shut all the books, close out of all the blogs, and high-tail it to my kitchen. Many times I’ll jot down a recipe I’ve made in the past just so I have a starting point for how much liquid and how much dry, but that’s about it. I throw things in the bowl. I hope for the best. The worst that could happen is it’s not very flavorful. The solution? Nut butter. NBD. Nail it next time. It’s the nature of the game – you win some, you lose some!
That said, I’m pretty happy with these cornmeal muffins. If you care, the recipe guideline:
1/2 c. oats
1/2 c. finely-ground cornmeal
3/4 c. oat flour (I think? Honestly, it could have been whole wheat pastry flour.)
heavy dash of cinnamon
~1 T. baking powder
pinch of salt
2 T. stevia baking blend
2 T. sucanat
3/4 c. almond milk
splash of vanilla extract
about 1/4 of a banana, mashed
about 1/4-1/2 c. frozen blueberries
mixed wet, mixed dry, combined, baked for 20m @ 375
They were good enough to deserve an “official post,” but I already have three recipes drafted for you guys and I really don’t feel like adding to that pile. Especially since I didn’t really measure the baking powder, cinnamon, vanilla, blueberries or banana.
And I even made soda bread!
In case you couldn’t tell, it was a miserable day today
We went from 90s and humid (think: air conditioners, iced coffee and lots of sweat) to 55 and WINDY and cold. (think: why did I put my space heater away did I really just drag out my space heater, hot cocoa and lots of chills.)
I even had to resort to hot cocoa.
In a snowman mug.
…with a slice of my soda bread.
I guess technically it’s probably not soda bread, but since I was loosely following a recipe for date & walnut soda bread, that’s what it will be called.
1 c. whole wheat pastry flour
1/2 c. bread flour
1/2 c. + 2 T. oat flour
1/2 t. baking soda
generous pinch of salt
2 T. brown sugar
1/2 c. almond milk + 1 T. apple cider vinegar, mixed to create “buttermilk”
1 T. olive oil
mix dry/mix wet/slowly mix together
30 minutes @ 425*
It was my first soda bread experience and I loved it.
Eggs: Love ‘em or leave ‘em? If love ‘em – how do you like them cooked?Have you ever had soda bread before?