The second Friday of October each year is a very special day to celebrate one of the world’s most popular foods. In 1996, The International Egg Commission established this auspicious day in Vienna at a conference. Apparently, people across the globe celebrate this day by making various kinds of egg dishes. So, if it’s not too late, and you like eggs, make yourself some eggy goodness and celebrate! Though also filled with a bit of saturated fat, eggs are apparently touted to be one of nature’s highest quality protein sources so celebrate without regrets. One of my favorite childhood memories is being allowed to go with my grandmother to collect the eggs on her farm. It was like an Easter egg hunt in the middle of summer and the eggs themselves were absolutely delicious.
These days, we get eggs at the grocery, but they are from a local farm with free range hens, just like when I was a kid. I’ve mentioned before that as a kid, I really didn’t like the yolk to be runny. It was weird and grossed me out, so I would ask my mom to cook it solid in whatever form it came. I’m perfectly fine with all versions now, but have to admit that my favorite part about eggs is the role it plays in desserts that I love, from cookies to cakes. Snickerdoodles have always been my favorite cookie, probably because they have one more egg in the recipe than chocolate chip. Also that mysterious ingredient, cream of tarter, that I only learned as an adult was a byproduct of winemaking. This explains a lot.
This is what I’ve come to think of as Short Post Friday, since I’m usually drinking wine when I start typing and ready to end the week by relaxing. I hope all of you have a great week and wish you a fabulous weekend ahead!
About the Doodlewash
Sennelier L’Aquarelle: Indian Yellow, Carmine, Burnt Sienna, and Ultramarine Deep. Lamy Safari Al Star pen with Platinum Carbon sepia ink in a little red cloth hardbound l’aquarelle journal I found in a Paris shop.