Wisdom of a Soup Egg

Posted by Ceci on February 18, 2016 in General | 3 comments

My mom {sigh}.  I look back on my childhood and often wonder how my mom did it. Five kids separated by 20 years. Dad worked a lot, and just like the traditional families of the time, Mom took care of us – feeding us, getting us to school, taking care of homework and dishes and all those things that women did for their families back then. And she worked. But we never went a day without breakfast on the table, and it was usually some sort of egg dish. My favorite is the soup egg.

My mom’s luscious little sunny-side-up egg, cooked in a savory broth, just right to satisfy appetites young and old. I love them when they’re a little soft in the middle with a yolk that oozes just enough. Yum! Except that it often doesn’t come out that way because sunny side up is hard to do. Just right. Every time.

Sometimes they’re a little runny & messy around the edges. They could have a little too much spice in one spot. Or not enough. If they cook too long, they get a little stiff and rubbery. But no matter how they’re cooked, somehow soup eggs always end up delicious and satisfying and different every time. Kind of like life.

Our lives are constantly challenged by our spouses, our kids, the demands of work, family and our own expectations. And unlike my mom, breakfast would not be on the table everyday if it weren’t for my husband. Like the soup egg, each day is different. Some days, the sun shines and everything falls into place. Other days – well we’ve all been there – we can’t remember the last time we took a shower or where the keys are or what day it is.

But in the end, all our days make up a messy, frantic, overwrought, fabulous, beautiful life that’s soft in the middle, sometimes squishy, sometimes firm, but ultimately delicious and satisfying and ours to enjoy. You just have to love it and be willing to believe in it.

Now go eat a soup egg – it’s going to be a great day!

Make your own Soup Egg!

Ingredients

Eggs (as many as you want to eat)

Chicken broth, stock or any savory soupy goodness you have on hand – about 2-3 T per egg

Seasonings of your choice – I like seasoned salt, but feel free to use whatever you like; herbs or even a little cheese would be delicious

A frying pan and a little oil

Instructions

Heat a little oil in a frying pan over medium heat. Crack your eggs into the pan. Sprinkle whatever seasonings you like over the top of the eggs. When they start to turn white on the bottom, slowly pour the broth into the pan. Cover and let it cook for several minutes. The steaming broth should help cook the tops of the eggs while the heat of the pan cooks the bottom. Cook until they’re done to your liking. Gently scoop them out of the pan and enjoy! They’re delicious with some toast or hash browns to help you enjoy all the delectable juices!