Spell it with food.
That was the mission for those who chose to accept this year’s Eating Your Words Challenge. I chose, as you may have guessed from the picture above, to spell it with eggs. Bizarrely, I have Yellow Tail wines to thank for the eggy inspiration and you may very well end up with reason to thank them too.
You see, the folks who distribute Yellow Tail here contacted me with an offer of an Easter hamper for a Spud reader, containing several bottles of Yellow Tail shiraz, along with lots of Lindt Chilli Chocolate (worth a try with the spicy shiraz), a Lindt Easter Egg and some Easter bunnies (the chocolate kind).
They proposed that a little reader competition to win said goodies might involve ideas for eggs, it being an Easter hamper ‘n’ all. The suggestion was enough to get my creative yolks flowing and very soon, I found myself carving out edible eggy words. So I got to complete my mission and one of you readers gets a winey, chocolatey hamper. I’d call that a win-win situation.
So leave a comment below if you want to be in with a shout for the hamper and, to borrow a slogan from a rather well-known brand of chocolate gooey egg, you can tell me how you like to eat yours (your eggs, I mean).
I’ll leave this open until next Tuesday March 30th at 6pm (GMT), which will hopefully allow enough time for the winner to get their delivery in time for Easter. I’ll select the winner as randomly as I can and, yes, you will need an address somewhere in the Republic of Ireland at which to receive the goods.
Update 31/3/10: And the winner of the winey chocolatey hamper is… Yvonne Carty, who says that she likes her eggs scrambled with some chili and served with smoked salmon. Wouldn’t say no to some of that myself! Congratulations Yvonne & Happy Easter.
Now, though, it seems only fair that I show you how I like to eat mine. In fact, let me spell it out for you.
The idea is simple: cut shapes out of a plain omelette, refill with reserved egg whites et voilà – white and yellow have swapped their usual places. You can, of course, adjust the amounts here to suit the size of pan you want to use. You’re aiming to make a thick-ish omelette, which is easier to work with when it comes to cutting and refilling.
- 6 medium eggs
- 0.25 tsp fine salt
- oil for frying
You’ll also need:
- A shallow, preferably non-stick frying pan – mine was about 24cm diameter – and a plate that is slightly wider than the pan onto which you can slide the omelette.
- Cutters for whatever shapes you want to cut out. A small sharp knife is also useful for those occasions where the cutter does not cut right the way through.
- Separate 2 of the eggs and keep the whites aside.
- In a medium-sized bowl, whisk the 2 egg yolks and remaining 4 eggs. Add the salt and whisk again. You can add other herbs or spices here as the mood takes you.
- Place your pan over a medium heat. When hot, add 1-2 tsp of olive oil (or another vegetable oil if you prefer).
- Pour in the beaten egg and swirl it around to coat the pan. Cook over a medium heat for around 5 minutes or until it is has just about set right through. Note that I didn’t turn the omelette in the pan as I wanted to keep everything nicely yellow on one side.
- Slide the omelette off the pan and onto your plate. Using your cutters, carefully cut out the desired shapes, employing a small sharp knife if necessary to complete the separation. Remove the shapes and set them aside.
- Place your pan back over a medium heat, adding a little more oil if it needs it. Slide the omelette back onto the pan and carefully pour the reserved egg whites into the spaces left by the shapes you have cut out. Depending on the size of the spaces and thickness of the omelette, you may not need all of the whites. Cover with a lid and cook for another minute or two, just until the whites have set.
- Serve up and enjoy!
- The shapes used are up to you, of course, and you can add whatever herbs or spices you like to the eggs before cooking.
- Plain omelette for 2-3