FRIDAY FOOD THING
Tim says: After running the recent “Shell-less Eggs” column several weeks ago, I received emails from Recipe du Jour old time subscribers requesting a rerun of my popular “Egg Poppers” article, which will help put all those hard-boiled eggs to good use.
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One of the neat things about having friends come to visit is the endless parade of great food. This is especially true when they cook it. So it was with my holiday guests. Pene was busy making deviled eggs; Grace was putting together a potato salad to die for. I was sampling endless crackers slathered in Maryland crab dip, made by these Marylanders from fresh crabmeat they brought with them.
“Hey, Tim. You ever had an egg popper?” asked my friend, John. I watched him cut a hard-boiled egg in half, lengthwise, carefully scooping out each half-yolk. Into the vacated egg white hollow he poured a quarter teaspoon or so of virgin olive oil, a shake of balsamic vinegar, a dash of salt, and a sprinkle of Cayenne pepper. Then he floated the corresponding half-yolk in the center of the egg and handed it to me. “Your first egg popper,” he said.
I plopped the whole thing in my mouth and chomped down. The sudden squish of olive oil and crisp balsamic vinegar was out of this world. Soon, I was adding a pinch of onion salt, a shake of oregano, some of this and some of that. I was having a great time.
“I can eat fifty eggs!” is what Paul Newman proclaimed in what I consider to be one of the greatest movies of all time, “Cool Hand Luke”.
Try as I might, I shook the bush, boss, but 50 eggs was way out of my league.
Popper Options: Customize your poppers. Consider adding chopped onions, chives, hot Asian mustard, Wasabi paste (green, hot, Asian horseradish used in Sushi sauces and elsewhere), soy sauce and/or parsley, anchovies, chopped shallots, sesame oil, Lea & Perrins Worcestershire Sauce, or whatever else you have at hand.