The Egg and I

Let's get into the egg Donnybrook.

Before all shell broke loose with the salmonella recall, I experienced a moment of great wonder at Culinary College. Above you see the willing hand of my baking friend Candace, who on a rather ordinary day cracked open an egg and discovered TWINS! See the double yoke? Have you ever seen that before?

I've cracked a lot of eggs in my time but never come across this phenom from the natural world, but Chef assures me that he has and it does happen. At school we spend a lot of time learning about eggs - their components, their behavior, how whites and yolks have different functions in cake batter - and how to use that to your advantage. Egg shells are porous, did you know that? Their contents can evaporate moisture; they can also absorb odors.

Do you think the students have been told to stop making hollandaise or mayonnaise because of the egg scare? Goodness no. We're still at it with the whip and the drip of butter or oil, depending on the recipe. Still learning how to poach eggs in swirling, vinegar-charged water. Still painting egg wash on croissants. Our school teaches proper care of eggs but with some recipes, you have to use raw eggs. As Chef says, "You're a culinarian. Take your life in your hands. Live dangerously. That's what we do."

Long live the incredible egg.

Jeanne lives in the state where the egg scare is coming from. Let's see if we can get her to weigh in on the mood there . . .