Olszewska Heberle, Marianna - Polish Cooking, Revised by Olszewska Heberle Marianna

Author:Olszewska Heberle, Marianna [Olszewska Heberle, Marianna]
Language: eng
Format: epub
Publisher: Penguin Group US
Published: 2010-03-31T04:00:00+00:00

Eggs

Although most Polish cooks rate the chicken before the egg on their popularity list, eggs nonetheless are close behind. They’re indispensable for baking and play major and minor roles in appetizers, soups, salads, vegetables, and many other dishes. Indeed, you’ll find eggs within every chapter of this book. Naturally, they also provide the ingredients from which light, nourishing main dishes are prepared.

Although the eggs Poles use in cooking are neither uniform in size, color, or even shape, one trait is characteristic of all. The eggs are deliciously fresh, gathered by children who go through the barn chasing hens off their nests, some of which are built high in lofts. On many occasions, in order to come up with the freshest egg, my youngest brother would hide near a nesting hen and patiently wait for the moment of truth.

The egg dish most often prepared in Poland is scrambled eggs cooked with chunks of smoked pork loin. It’s to be eaten at breakfast with fresh rolls or bread spread with hard white butter.

But there are also omelets made with pieces of kielbasa, ham, mushrooms, peas, spinach, and even herring. Like elsewhere, in Poland eggs are fried, soft-boiled, poached, and baked in little ramekins with cream and minced ham.

Eggs play an important role in traditional Easter celebrations in the Polish household. Eggs are colored fancily with the same beeswax-and-dye system made popular by the Ukrainians, or plainly, using onion skin, beet juice, and wild-root dyes. Every Easter godparents bring children baskets filled with candy, presents, and colored eggs. The children make a contest of cracking colored egg against colored egg until only one—the winning egg—is left unscathed.

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