Golden-Flecked Eggs

 

The morning we arrived in Brussels some two years ago in August, the train station was empty. It was early and we had to wait until the apartment we rented was ready so we opted for a light breakfast of eggs and toast at the station’s cafe. Still basking in the calm of the sentiments we experienced at our last destination, the ancient city of Bruges, we were excited about all that waited for us in Brussels. It would be our last stop before heading home. While we finished our meal something unsettling happened—the train station began to fill with armed police in full riot gear. Soon after, large groups of people emerged from trains and the street to assemble for what would become a massive protest march that happened to be moving along the same route we were taking to walk to our apartment. I admit I was frightened. There was a lot of rhetoric I didn’t understand being shouted through megaphones. With families watching from balconies and rooftops, the march continued as we finally entered the safety of our apartment. The group stopped. Speeches were made. Then, there was a sudden silence. Everyone—protesters, police, onlookers—dispersed, and the afternoon developed into a lazy city Sunday.

Brussels—the center of the European Union—is probably the most international city I’ve ever visited. People from all over the world work side by side there. While a seemingly angry protest greeted our stay, I was impressed by its peaceful nature. There was no violence. People listened to each other and no one was hurt. I found myself looking back on that summer morning two years ago while I tried to comprehend the news about the terrorist attack there yesterday. Brussels, Paris, New York, Boston. Whenever and wherever terrorism strikes—it all seems so senseless to me. My heart is heavy and filled with sadness when I think about lives lost and people injured for no reason. I hope we can move more toward peace.

Easter and Passover are about to be celebrated. Both holidays are filled with sentiments of hope and renewal. Both include eggs—a symbol of life—as part of the holiday rituals. These Golden-Flecked Eggs are my version of adding a touch of flavor and beauty to the traditions. Fresh eggs are gently boiled to make them firm before being lightly cracked and immersed in a cool bath colored with golden turmeric. After soaking overnight, they are peeled, revealing eggs with a marbleized look. Served on their own, or with a light salad of spring greens alongside, these eggs are as beautiful as they are delicious.

Happy holidays. I wish you peace.

I look forward to seeing you in my kitchen, gathering flavors, soon.


Dena


Golden-Flecked Eggs

Yield: Four Servings

Ingredients:

For the eggs:

  • 8 eggs
  • 3 cups water
  • 2 bay leaves
  • 5 tablespoons turmeric
  • Sea salt
  • Olive oil

For garnish (optional)

  • 2 cups spring greens or herbs
  • 1 small orange, peeld and cut into wedges
  • Juice of a lemon
  • Olive oil
  • Sea salt
  • Freshly ground black pepper

Instructions:

  1. Cook the eggs in boiling water for six minutes, drain and refresh in iced water. Using a spoon, tap the eggs to “crack” the shells.
  2. Bring the water to a boil, add the bay leaf and turmeric, and leave overnight in the refrigerator.
  3. Peel the eggs, season with sea salt and olive oil.
  4. Serve the eggs on their own or with garnish of greens, orange peel, lemon juice, olive oil, sea salt and freshly ground black pepper tossed together.
  5. Enjoy.

Notes:

  1. This recipe is closely adapted from Egg by Lyndsay and Patrick Mikanowski.
  2. Turmeric acts as a stain. If possible, where washable gloves when peeling the eggs and rinse any surfaces that are touched by the turmeric immediately
©Golden-Flecked Eggs by Dena T Bray