Loaves and Dishes

Wendi Spraker

Eggs are pure magic. That is a fact. You read it here first. In case you don’t believe me, I have a few examples.

My very first knowledge of egg ability was when I was about four-years-old watching my mom make her powerfully delicious meatloaf. “Mom, why are you putting eggs in the meatloaf?” (With a look of incredulous disbelief on my face mixed with ‘ewe gross!’).

Mom responds, “Because the egg acts like a glue that holds the whole thing together, without the egg, the meatloaf would fall into pieces in the pan.”

My mouth gaped open. Indescribable surprise.

Since those days so long ago, I’ve noted many such quiet contributions of the ever humble egg. Eggs are a heavy lifter in the kitchen making dishes light, bright and just right. Don’t believe me? Here’s a short list of examples:

1. Eggs are the usual suspect in any number of egg dishes that I am sure you are familiar- scrambled, fried, shirred, Benedict, boiled, over easy, etc. 2. Eggs are used in a variety of dishes acting as “the glue” or binder that hold the other ingredients together. Ex. Meatloaf, meatballs and frittatas. 3. Eggs added to cakes give flavor, height and color. 4. Eggs add height and leavening to dishes such as soufflés when tiny bubbles in the egg white expand during cooking. 5. Eggs act as a thickener in recipes for custards, puddings and flans. 6. Eggs make emulsions blending together things that don’t really want to go together – thanks goodness because Hello Mayo! 7. Eggs form beautiful glazes on the tops of baked doughs. 8. Eggs provide the “glue” that holds breading together for things like fried chicken and chicken fried steak. 9. Boiled eggs in salad as a garnish. Enough said. Who knew the little egg could do so much?

I won’t even mention the many uses of eggs for nonfood applications such as Easter decorations, symbolism in the spring or the use of eggs as a projectile.

‘Nuff said on that subject.

Remember that eggs are magic? Try baking the recipe below and invite someone you don’t know that well to dinner. You might be amazed at the result.

One final surprise from the egg. Given enough time and the proper attention, a fertilized egg will turn into a chicken. That, my friend, is truly incredible! See. I told you that eggs are magic.

Below is one of my family’s favorite egg recipes. We ate it for dinner at least once per week when the kids were small. So easy.

Please come visit me on the website at www.loavesanddishes.net or drop me a line at wendi@loavesanddishes.net. I would love to hear about your favorite egg recipe!

Sausage Egg Bake: 1 lb. bulk ground sausage , browned. 1 ½ cups shredded cheddar cheese, 1 cup Biscuit mix (like biscuits) 1 ½ cup Whole milk. 6 eggs. 1 tsp sat ½ tsp pepper

Instructions: 1. Preheat the oven to 350. Prepare a 9×13 pan with nonstick spray. 2. Brown the sausage on the stove top over medium heat. 3. Spread the sausage over the bottom of the baking dish. 4. Sprinkle the cheese over the top. 5. In a medium bowl mix the biscuit mix, milk eggs, salt and pepper until well blended then pour over the meat and cheese. 6. Bake for 35-45 minutes and serve hot.


Wendi Spraker