Posts Tagged With: Poultry

154/365: National Egg Day

June 3rd is everything it’s cracked up to be, and that’s no yolk. It’s National Egg Day!

National Egg Day is one of the oldest food holidays in the world. It was first declared a holiday by Roman emperor Claudius Nero Germanicus during his reign between 41-54 A.D. A poultry plague devastated Europe at the turn of the century, and people were afraid to eat chicken and eggs. Claudius was convinced eggs were safe and challenged nobles in his realm to eat them in order to prove to the peasants they were harmless. Augustus Antonius took the emperor up on his offer, and ate a meal of boiled eggs before a large gathering. He did not keel over and die, and the Roman population once again embraced eggs and poultry. Claudius issued a royal proclamation declaring June 3rd as the Holy Roman Day of Eggs. The holiday was celebrated for 500 years but eventually faded from memory. In 1805 Napoleon captured historical Italian documents of the Roman Empire. Reading through them, he was intrigued by their fondness for eggs, and in turn declared June 3rd to be “Oeuf Journée Nationale,” or National Egg Day. It has remained popular ever since.

Tara suggested we make deviled eggs to celebrate, and I thought that was a great idea. They’re delicious, simple to make, and usually reserved for special occasions. I think both Napoleon and Claudius would be proud. Tara’s got a special recipe, and will take you through it step-by-step now.

I got the inspiration for this post from a previous blog entry written in 2008 that shows step by step instructions.  At the time, I had an online/blogger friend in Australia that had never seen or tried deviled eggs and I was convinced that she had to have some.  Since pictures are always fun, here we go again!

This time I started with a dozen eggs (+1 that was rolling around from our last carton) that I let boil for about 35 minutes.  They were cooled in cold water, peeled, and paper towel dried.  Each egg is cut lengthwise; the whites arranged on a plate, and the yolks mashed with a fork in a bowl.  I then laid out the  mayo, mustard, diced onion*, garlic, pepper, and Lawry’s seasoned salt.

Ingredients for deviled eggs.

Ingredients for deviled eggs.

Unfortunately, I can’t give exact measurements on ingredients.  It really depends on your taste and how many eggs you actually end up with.  I don’t know about you, but I always end up with at least one or two eggs that don’t peel right and end up in the trash.  Rough measurements are… two-three heaping tablespoons of mayo, squirt of mustard, ¼ finely diced small onion, 1-2 cloves minced garlic, and five or six shakes of pepper.


I blend the yolk mixture, taste, and add any of the above ingredients as needed, and then spoon the filling into the egg whites.  Did you catch that the seasoned salt WASN’T added to the filling?  Bonus points if you did!  A trick I learned from the same person I got this recipe from is to use Lawry’s to finish the eggs instead of paprika.  There’s something about the seasoned salt that brings all the flavors together.  Yum!

Spooning is fun.

Spooning is fun.

Cover the eggs and refrigerate for 2-3 hours (overnight is better).  This gives the ingredients time to meld and the flavors to blend.  Enjoy!

*I don’t always use dried minced onion, but when I was digging in the pantry for an onion, there was only one left and it was half rotted.  Minced onion makes a good substitute, just make sure you re-hydrate in warm water before adding to the yolk mixture.

Deviled egg

Categories: Poultry | Tags: , , , , , | 2 Comments

78/365: National Poultry Day

You’re a chicken if you don’t celebrate today’s food holiday, and you’d better duck or I’ll goose you, ya turkey! No need to cry fowl. In case you hadn’t guessed, March 19th is National Poultry Day.

And also, 5 Puns For The Price Of 1 Day.

Chicken is the most popular type of poultry, and accounts for 20% of the world’s protein. Descended from the Red Jungle Fowl, a small Southeast Asian pheasant, chickens (and ducks, geese, and pigeons) were first domesticated in China 3000 years ago. Surprisingly, they weren’t bred for their meat or eggs, but were used instead for cockfighting, a popular sport that spread throughout Asia and Europe. Little did they know how delicious those birds taste smothered in sweet ‘n sour sauce! Eventually, humans became too “civilized” to allow cockfighting to continue, and Colonel Harlan Sanders needed to go in a different direction to revive his fledgling Kentucky Fried Goat franchise, so a new use for poultry was discovered. Europe sent chickens to America and we gave them turkeys (by turkeys I mean large birds that are popular at Thanksgiving, not Ashton Kutcher films). Poultry became popular during World War II when other livestock were scarce, and new storage and distribution methods were developed. While chicken reigns supreme, turkey and duck are also popular, and there is even a trendy meal involving all three: the infamous turducken. Popularized, of course, by John Madden.

Had we thought of this sooner, we would have looked for a turducken. What better way to celebrate National Poultry Day, right? The possibilities were nearly endless already. There are hundreds of chicken and turkey recipes out there. Finally, we decided on chicken tacos, just because it had been awhile since we’d had Mexican food. What can I say? They were muy bien!


Categories: Poultry | Tags: , , , , , , | 5 Comments

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