To start off this complete exposition on the egg, Prudence declared: "Eggs — Ahhh, glorious eggs!" Holding up an egg for all to see, she said, "This is a truly amazing food. And it’s an even more amazing ingredient of many, many foods. The Egg is rich in nutrition, deep in religious significance, compact, cheap, beautiful, strong, full of life, and an essential foodstuff all around the world."

 

Prudence shared the symbolism of the egg as the symbol of birth and rebirth, an apparently lifeless object out of which comes life. Because of this, it is a symbol of Christ’s Resurrection and is seen most often at Easter. Legend has it that St. Mary Magdalen went to Rome and met with the Emperor Tiberius to tell him about the Resurrection of Jesus. She held out an egg to him as a symbol of this, and he scoffed, saying that a man could no more rise from the dead than that egg that she held could turn scarlet. The egg turned deep red in her hands, and this is the origin of Easter eggs, and the reason why Mary Magdalen is often portrayed holding a scarlet egg."

 

Prudence then delved into the facts – exoteric and esoteric – about eggs. She discussed that every part of the egg is edible. Eggs are considered a good source of protein and choline. Because of this, the egg falls in the Meats category under the Food Guide Pyramid.

 

She noted that the shape of an egg is an ovate spheroid with one end larger than the other end. The egg has cylindrical symmetry along the long axis. Then she asked the participants: "Why are eggs egg-shaped?" When no one could think of an answer, she said that scientists have one very sensible theory: the ovoid shape gives an egg its incredible strength! Then she had everyone test the amazing strength of the egg with a simple experiment. Everyone removed any rings, and then slipped on a rubber glove. Each was wrapped their fingers around an egg and squeezed really hard while trying to apply equal pressure to all sides of the egg. Interestingly, no one was able to crack the egg. Why? Because the egg is shaped like a three-dimensional arch, or a dome, one of the strongest architectural designs in the world. When an object is placed on top of it, no single point in the dome supports the entire weight; instead, the object's heaviness is carried down along the curved walls to the dome's wide base. Prudence said that if any eggs broke, it was most likely because one of our fingers applied greater pressure to the shell than the others.

 

Prudence then explained that egg shell color is caused by pigment deposition during egg formation in the oviduct and can vary according to species and breed, from the more common white or brown to pink or speckled blue-green. In general, chicken breeds with white ear lobes lay white eggs, whereas chickens with red ear lobes lay brown eggs.

 

Prudence also explained that farmers may enhance yolk color with artificial pigments, or with natural supplements rich in lutein (petals are a popular choice), but, in most locations, this activity is forbidden.

 

Prudence then enriched us with the lore of eggs – and why they are such a rich spiritual symbol. A complete transcript of her report is available from WTI.

 

After this enlightening journey through eggness, Prudence took us into the kitchen to learn how to cook with eggs. But first she began with making something she called an "Elixir," and showed us how to put "C’hi" or Conscious Light into any food. She passed around copies of "The Reflection Formula," (a conscious Seeing of the divinity within the person the food is being prepared for) which several us reciting while holding our hands over the pot that allowed the green tea to steep. We all tasted the amazingly sweet liquid.

 

Next, Prudence had us taste a 15-year old pickled egg (she didn’t tell us how old it was before she had us taste it). It was delicious. She showed us how to preserve eggs by pickling them in raw apple cider vinegar.

 

Then she showed how to beat eggs to make a "Timlet" – named after the omelettes made by Timothy Hall who was the owner of the Trucker’s Daily Bread Café on N. Figueroa in the late 70s and early 80s. 

This was absolutely the best tasting omelet I’ve ever had.

 

With her amazing "bionic hand," as some of the participants called it, Prudence whipped those eggs into a frothy, golden, succulence that made out mouths water. We all got a taste of this beautiful mixture of eggs, onions, garlic, black olives, 3 grated cheeses, sour cream and avocado – you’ve got to try it to believe how luscious it is.

 

Then Prudence – quite ambitiously – began teaching us how to make a golden yellow cake, using only natural, fresh, wholesome ingredients (meaning NO refined sugar), that she had us top and fill with chocolate crème brulee. Incredibly, Prudence pulverized egg shells (washed, dried-in-the-oven eggshells that were blended into a powder) as one of the ingredients of the cake to show us that the WHOLE egg is edible. It made the cake a little gritty, like it had nuts in it, but otherwise, was quite delicious. We all took turns stirring the crème brulee over the double boilers on the stove and marveled at the thickening properties of all those 5 egg yolks she had us put in the mixture.

 

While we waited for the chocolate crème brulee to cool (we stuck the top half of the double broiler in the freezer to cool the mixture into a thick, creamy custard), we learned more about just how to work 

WITH eggs so as not to overcook, curdle, allow to separate, or flatten egg whites.

 

Finally, as the coup d’grace, we all got to taste our creation – a beautiful, double-layered golden cake filled and frosted with the smooth, delicious, chocolate crème brulee. It was an egg feast.

For WTI’s December Plenary, Prudence will be teaching how to use herbs and spices in foods, and will demonstrate how to make absolutely fresh, organic vegetable soup. Call Prudence at (323) 620-4721 for more details or check the web site at www.wtinc.info.

 

COOKING WITH THE SUN ON THE FOURTH OF JULY