Eggs, huevos, eier, vajicko, oeufs

Any way you spell them, they’re good for you! The first two spellings are ones you’re familiar with, the third is in German and the fourth is in Czech, it should have a “–” over the ‘j’ and a “^” over the ‘c’ for the correct spelling; the fourth one is in French. For the one in Czech, I had to make a few phone calls and had a lot of help, my friends are still laughing at my attempts to pronounce it! (Of course, I sometimes laugh at their attempts to pronounce some Spanish names and words!)
There is no nutritional difference between white shelled eggs and their brown shelled counterparts. Also there is no difference between these and the light green-shelled eggs a friend gave me not long ago. I hadn’t even seen any of those since Jim was young and had a few of that particular breed of chicken. They all cook and taste the same. One is from light colored chickens, (think the White Leghorn or something like that breed of chicken), and brown eggs are usually frown brown or red chickens or some gray chickens.
As far as size, the major factor here is the age, size and breed of the hen. As a hen ages her eggs get a little larger and the weight and environment the hen lives in are also factors as to the size of the eggs. Eggs are graded according to weight. A dozen eggs graded “jumbo” would weigh about 30 ounces, with extra large weighing two or three ounces less and going down from there to small eggs weighing only 18 ounces per dozen.
Some recipes will call for three large eggs and that will be followed by, (in parentheses) a cup measurement such as (1/2 cup); this way, if you have only medium or small eggs on hand, (think yard eggs here), you are still able to follow the recipe and feel sure it will turn out correctly. This is unappetizing when you cut them for a garnish or try to make deviled eggs. The simplest way to make hard cooked eggs is to start with room temperature eggs, place them in a saucepan in a single layer and cover them completely with about one inch of water. Place the pot with the eggs on the stove, bring the water to a full rolling boil, remove the pan from the heat, cover and allow to stand for about 15 minutes. Drain the eggs and immediately cover with cold tap water; slosh them around in the pan to crack them and allow to cool completely. Drain, roll each egg in your hand, not too hard, just being sure they’re cracked all over and peel them under running water. They should be fine…sometimes it works beautifully and other times you just can’t figure why they won’t peel. Some say the eggs are too fresh, I’ve used fresh eggs, I’ve used older eggs, I can’t figure it out either!
Paula’s Cinnamon Pie
1 unbaked, 9-inch pie shell
1 stick butter
1½ cups sugar
6 eggs, separated
3 Tablespoons flour
4 tablespoons ground cinnamon
2 cups milk
Preheat oven to 350ºF Cream together the butter and sugar; add the egg yolks, flour, cinnamon and milk, pour into the unbaked pie shell, place in oven and bake 40 to 45 minutes or until set. Take pie out of oven, spread with meringue and bake 5 to 7 minutes or until golden brown.
6 egg whites
10 Tablespoons granulated sugar
Beat egg whites until foamy; add sugar 1 Tablespoon at a time, whipping until whites hold stiff peaks. Cover baked pie with meringue, being sure it meets crust edges and bake until golden brown.
Baked Spaghetti
2 pounds ground meat
1 large onion, chopped
1 large bell pepper, chopped
1 clove garlic, peeled and minced
2 cans crushed tomatoes (15 to 16-oz cans),
1 can mushroom stems and pieces
2 packages cut spaghetti, cooked and drained*
1 package sliced or shredded mozzarella cheese
Preheat oven to 350º F. Cook ground meat until lightly browned and no longer pink, stir in onion, pepper and garlic; cook and stir until onions and pepper are done. Add tomatoes, and cook until almost no liquid remains; add mushrooms and cooked spaghetti. Place in a large baking dish and top with the cheese. Bake in pre-heated oven for 20 to 30 minutes. *If cut spaghetti isn’t available, use regular spaghetti broken into small pieces.