Son John $ was able to put on shoes and drive his car a week after the gout attack started. Before he left, he was preparing breakfast for himself and offered to boil extra eggs for the family. All of us love egg dishes, but I dread peeling them. After he made his breakfast sandwich, he said the peeling was a snap. He offered to demonstrate with one of the extras. It wasn’t bad, so I joined him, and we soon had them all shelled. Wait. We don’t shell eggs, do we? We peel them. If anything should be shelled, it’s an egg.
John and I have our favorites. He opts for egg salad, and I adore deviled eggs. I asked David, “Would you prefer your eggs deviled or saladed?”
Being careful of my feelings, he gently asked, “Would you mind if I had mine plain?”
That’s how we came to have six eggs three different ways. David’s was easiest, and John’s ranked next. It was good the cook opted for the fussiest.
I’m curious. Would anyone join me in shelling eggs?
Mehrling Muse 
Six eggs, three different ways. That is just an interesting statement in itself when you read it. I love all three kinds you all had.
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We are thrilled that the medical community has lifted the ban on eggs. We are probably within guidelines now, but we used to eat them and do our best to avoid the guilt. I’m glad you and we share a love of eggs.
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I’m curious as to what caused $ gout attack, my son gets them too and they are debilitating. He thinks it was due to some pork he ate, I blame his drinking, could be something else entirely. We love eggs as well and I also have a quick method for shelling. I place one it a covered glass and shack a few times. Remove the egg and the shell comes right off!
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Son $ spent days looking at all the things he should and should not eat according to Dr. Internet. To hear him tell it, nothing was good for him. The doctor promised quick relief with an anti-inflammatory medication, and within 24 hours he could walk again. Another day, and he could put on a shoe. I presume he will eat carefully for a week or so.
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love this post! I love eggs too, hard-boiled, devilled, in salads, over-medium I no longer like “dip-toast eggs” as we have always called them with runny yokes, love fried eggs on toast in sandwich. The way I peel eggs is to use a teaspoon…crack the egg, insert the spoon so it snuggles the hard boiled egg, then.. IF the egg cooperates, the shell will lift off easily. (real fresh eggs tend not to work well for peeling in my method…when I demonstrated for my great-grands recently the spoon was useless.)
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I want cooperative eggs! Mine are usually quite stubborn. I’m glad we share a love of eggs, though.
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yesterday son cooked eggs. We put them in water and heat them to boiling hard then turn of the heat and wait at least 20 minutes then run cold water into the pot. How do you do it? I ate one of course, after cracking it and picking an opening then using my spoon trick. Worked like a charm. That isn’t guaranteed though.
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I have an egg timer, the kind you put in the water with the eggs. When the timer thingy turns dark, the eggs should be ready. I’ve never had it fail. Peeling/shelling now, that’s a different unsuccess story.
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egg peeling/shelling is some art form!
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Egg shelling is an art form, you say? That explains why my eggs look like albino acne — pits and holes everywhere.
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if they’re super fresh they always do that, older ones are easier to peel.
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I love scrambled eggs, or, failing that, adorning bread, thus creating French toast… with maple syrup, mmmm!! BTW, I meant to say before that $ has my full sympathy for his gout attack. I remember that my dad used to get that and what a painful drag it was! I hope it/he gets better soon! (BTW to Kim Smyth, my dad never drank. I know it’s caused by a buildup of uric acid, but what causes THAT??)
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Yes! French toast! That’s a favorite breakfast for me, but then I have about 20 favorites. I could eat breakfast foods three times a day.
$ spent a lot of his time here looking at gout-related things on the internet. He could probably tell us what causes the uric acid to wreak havoc. I’m blissfully ignorant.
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ME TOO, I could eat nothing but breakfast food and be soooo happy! The first step toward prevention is knowing the cause, I would think. Hopefully now he has the know-how to avoid it in future…
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Could it be beef ? Or excess physical activity ?
My husband is a teetotaler( totally) and we don’t eat beef but occasionally he gets an attack on his right big toe which he is sure is gout( though we have no Caucasian blood in us). We have known gout like a disease that affected English men fond of their port or whiskeys but that was not the case for my husband. It turned out it was his hypertension medications. So he is very careful about their use now and the suffering makes him very aware.
About eggs- I am not an egg person but recently have started eating eggs like a man on a mission. The mission is keeping protein deficiency at bay. So I sometimes do eat 2 eggs three times a day- as I am not fond of eggs, the type does not matter to me- it all tastes awful. I do- sunny side up( bull’s eye in our parlance), scrambled eggs and a type of roast egg with a lot of spices and sort of deep friend on a skillet.
Susie
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it just occurred to me that green peas are “shelled.”
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We always shelled butterbeans and pecans, too. Maybe we shelled all nuts. What about peanuts? Do we shell them? Well, I don’t. I take them out of a jar.
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I like eggs too. I have access to someone who raises chickens so they are organic, free range pets. I like them most any way. My Mom often made picked red beet eggs. Yum especially with horseradish!
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Now that is something I’ve never had — pickled red beet eggs. I like pickled beets, so I would probably like the eggs. Do you ever make them?
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You take hard boiled eggs and mix them with picked beets. Let them sit for at least a day or two in the fridge. The color and flavor soaks into the white part of the egg. They also make great deviled eggs because it colors the white. It doesn’t color the yellow part unless you let them set longer. It may be a German thing because they are very popular here and you can buy the eggs at most farmers markets.
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Love eggs! I have my own free range hens so the eggs are really fresh and usually hard to shell or peel. My sister in law told me to put them in a jar and shake a couple times so the shell breaks. They do peel a lot easier that way! I love deviled eggs but have never made them….perhaps I should try.
Glad to hear your son is feeling better. I hear gout is very painful!
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I have a deviled egg alternative. Rather than fussing with taking the yolks out and mashing them, I chop the eggs and add the ingredients I would have used to make the filling. It tastes the same to me, although it isn’t guest-pretty.
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Now that sounds like something I could do! When it is for me I really don’t care what it looks like.
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Anne,
Gout is painful and it seems to affect men more than women- I am not sure why ?
And it was known to be a 19th century English disease to us people from the East.
I am glad $ is better and is able to drive himself again.
Susie
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I think my dad had gout a few times. I don’t remember what he did for it, and for that matter, I didn’t ask $ about foods to avoid.
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I love them soft boiled. I usually put a little salt on the water so the eggs won’t crack while boiling.
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I’ve read about the salt trick. I prick a tiny hole in the shell before boiling, and mine hardly ever crack. The theory behind it is that eggs should be stored with the large end up so that the little bit of air inside will be at the top. You prick the top, and tiny bubbles come out of the hole as the water gets hot. I didn’t realize how silly it sounded until I wrote that out. Maybe next time I’ll try salt.
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Salt is very effective and you need to add it on your meals when you are eating hard-boiled egg. Thanks Anne for this tip too.
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I am sure your 6-egg breakfast was worth all the shelling. Note: I hate shelling too. I also hate cutting up veggies for salads.Let’s eat out! 😁
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You have the best idea yet, Dor! Eating out is far better than chopping veggies. I have to admit to one shortcut. John adores tossed salads with about 100 different ingredients. I choose the same six every time. If he says he is hungry for salad, he knows he will be filling his own salad bowl to suit himself. I will share a bit of my onion and some slices of tomato, but he can choose, wash, and cut up everything else he wants. This was one of the most liberating things that ever happened to me. Thankfully, he has never complained.
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I love deviled eggs too. Half the family also loves pickled eggs, while the other half despises them. The recipe came from my mother-in-law who grew up in Pennsylvania Dutch country. They are amazing! I guess you can see what group I belong to in the pickled egg department. There are a few in the family who love the vinegar so much, they take out the yolk, fill the egg with vinegar and down it all. I don’t go that far.
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Pickled eggs must be something you either loathe or adore. I’m sure I would like them. I’m with you. I wouldn’t go for vinegar and egg white.
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Makes sense to me. We are all different, with our own taste and constitution, and yet we often sit down to the same food. Different forms of cooking change the energy of food.
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Normally we are not picky eaters, but we have distinct preferences for eggs.
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