Monday, March 5, 2012
Eggs were starting to pile up in the refrigerator, supply exceeding demand, especially the Silkie eggs. I abhor waste and began to think about what I could do with this overabundance before I had to throw them out. It's best to use older eggs for hard boiling as they're much easier to peel. Aha! Pickled eggs would do the trick. The recipe I found called for six hard-boiled eggs. Six? Pshaw, not worth the time and effort. I boiled eighty-six. Granted, these were the Silkie eggs, half the size of regular eggs, the equivalent of only forty-three of the others. That doesn't sound reasonable even to me, but I was in the grip. I really must learn to curtail my enthusiasm. For statistical purposes, it takes exactly two-thirds of a four-hour NASCAR race to peel eighty-six mini-eggs. Twenty eggs fit into one wide-mouth quart jar. Two jars are pickling in a beet-juice brine for the pink color, and two have Thai chili vinegar (I made a gallon of that some time ago, again in the throes of madness). Now, instead of one bucket of eggs, I have four quart jars taking up space in the refrigerator. Anyone doing the math would realize I had six eggs left over. I made deviled egg salad, spread that on crackers, and ate it for dinner. Then I went out to put the critters to bed. And picked up another dozen eggs.