By: Christine Wisnewski
The focus of my life has turned to eggs lately. I was recently tasked with developing a five-hour class for a group of young men graduating from high school. My topic: eggs. Not all that exciting at first glance really. But eggs are a beginning of sorts, and an appropriate place to start for a group of young men who might be looking at having to feed themselves, likely on a budget, for the very first time. Eggs are a beautiful, healthful and relatively inexpensive blank slate, fitting into many meals and all kinds of cuisines.
My own young son is also just starting in the kitchen. He too, started with eggs: first scrambled, then fried, then soft-boiled and omelets. He has slowly but surely mastered them all, and has developed confidence, independence and a creative flair. It is exciting to watch! It can be a little bittersweet too, the first time a child says. “I got it, mom. I can do it.” But that is the goal of parenting, right?
Eggs are the perfect foil to encourage young children in the kitchen. They are like magic in that they can assume multiple forms and a myriad of culinary functions. It is cool that an egg-based custard can be either a quiche or vanilla ice cream depending on what else is in the mix. Eggs can be the lift to a soufflé, and the glue for breading. So much can be done with one simple ingredient.
The only downside to teaching children to cook with eggs is the obsessive pursuit of the perfect, unbroken yolk. But, with some guidance, and the promise that an appreciative mom or dad will eat their mistakes, children can be on their way to a lifetime of culinary exploration and independence and not to have to look to a cereal bowl or a take-out menu for sustenance.
Recipe: Simple Eggs, All Dressed Up
Ingredients:
1 slice bread, toasted (seeded whole grain wheat or rye are good)
1 egg – fried, poached, or scrambled
½ ripe avocado (optional), coarsely mashed
½ lemon juiced
coarse salt & freshly ground black pepper
Sriracha, to taste (optional)
¼ cup alfalfa or broccoli sprouts (optional)
chopped chives or other soft herbs (optional)
Directions:
1. Spread toasted bread with mashed avocado, sprinkle with salt, pepper and lemon juice.
2. Top with the fried, poached or scrambled egg. (Intact yolk optional!)
3. Top with Sriracha if using, sprouts, and/or herbs.
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Christine Wisnewski is an Instructor at Culinaria Cooking School. She has a passion for healthy, flavorful cooking and especially loves to share her unique cooking style with children and teens. Christine teaches cooking classes for adults, parents and “tweens” as well as our summer camp.
