By Patrick F. Cannon
No sooner had last week’s Cannonnade hit the streets (metaphorically) than I got a call from my daughter Beth calling me to account for failing to mention the annual egg toss in my article about the Donnelly family reunion.
“What in God’s name is an egg toss?” you might reasonably ask. Well, I can tell you that it’s the annual capstone to the reunion. Run for many years by the Eggsalted High Rooster, my cousin Bill Sutman, it consists of couples standing across from each other in a large empty parking lot and tossing a raw egg back and forth until one of them drops the egg. After each toss, the survivors take a step back until the gap is egg-defying. This year, it started with about 30 couples. The last couple standing then must toss the egg one more time to claim the Golden Egg trophy. I may have neglected to mention the event last week because I dropped the egg on the first toss.
Last Saturday, I had breakfast at a new place with Beth and her husband Boyd. I ordered the house hash topped with poached eggs. There are various methods of poaching eggs. The classic is to drop the eggs in simmering water, laced with a tiny bit of vinegar, scooping them out when done to your satisfaction. Purists will strain some of the watery part of the white out before dropping in the water, but that may be too fussy for you. Poached eggs are a feature of fancy dishes like Eggs Benedict and Eggs Florentine. I prefer them just plopped on a piece of buttered toast.
There are a bewildering number of ways to cook eggs. Sunnyside up is when you simply break an egg into a frying pan (with some butter, one hopes) and wait until it seems cooked enough. The “sunny” describes the round yellow yolk. Over easy is when you get the willies from even the suggestion that the egg white may be runny, so the egg is turned over to cook the other side a bit. Over medium is when you’re gripped by fright and want to make doubly sure.
If you’re French and prissy, you can make shirred eggs, which are baked. Coddled eggs are cooked in a container submerged partly in a water bath. Then, of course, there are boiled eggs, where you submerge the whole egg in boiling water until soft or hard boiled. When we were kids, we were often given soft-boiled eggs, served in an egg cup. You lopped the top off and scooped the egg out with a spoon. Everyone has their own method of boiling eggs, which you can find on the internet. A hard-boiled egg goes well with some salt and cold beer. Then, of course, there are the omelets and frittatas, but I can see you’re getting bored.
Eggs have had an up and down reputation. At one point, they were said to be killers, because they were high in something that zoomed your cholesterol. Sales plummeted. Later, other experts (who are these people?) said, “wait a minute!” they’re high in protein and other nutrients and a couple a day would keep the doctor away (or at least not lurking at your door). A few months ago, egg prices spiked because of the bird flu or some other dread plague. Since I live alone and only eat eggs a couple of times a week, the increase didn’t break my bank. Anyway, the prices seem to be falling.
One way to beat price spikes is to keep chickens. This has become fashionable in liberal circles, along with planting corn in your front yard. Although I now live a block west in an adjacent community, I lived in Oak Park for 40 odd years. The birthplace of Ernest Hemingway and home for 20 years of Frank Lloyd Wright has been fondly called “the Socialist Republic of Oak Park.” It was an early adopter of backyard chickens, mostly in south Oak Park, which is largely inhabited by the bearded Birkenstock crowd.
Imagine my surprise when a friend who lives in a tonier (richer) area of the legendary village reported that his next-door neighbors had added chickens to their backyard landscaping. He said you get used to the gentle cackling, and they don’t have a crowing rooster in the brood. Besides, he gets an occasional egg or two.
Here’s a couple of eggstras. I think it doesn’t matter what comes first, the chicken or the egg. I also wonder who the first human was who broke an egg and decided to take a chance on eating it. He or she should be in the same culinary hall of fame as the human who took a chance on the oyster. Here’s egg in your beer!
Copyright 2025, Patrick F. Cannon