CULINARY CHRONICLES
By Yasmin Rahul Bakshi
When I walk down memory lane or what my mother mentions about my childhood, it was only the “eggs” that could lure me.
As a well behaved, disciplined child, I would refuse anything that was offered to me with a polite “No thank you”. Nothing tempted – no candies, no chocolates, no ice-creams!
Yet, when I was offered an egg, nothing could withhold me. As years passed by, the art of stealing developed.
No one around the kitchen at any hour – pick up two eggs, break them in a hot pan and devour to contentment.
During the boarding school days in Mussoorie, rationed one egg a day was nothing less than famishing. A small hollow, adequate enough for a hand to penetrate in was a saviour in the larder where the egg crates were stored. Once in three days loot was fair enough to survive for the gang members.
Each year, my alma mater’s Founder’s Day was scheduled on 1 October – not a day up or down ever! Nothing less than a gala celebration with discipline of the military. Flawless march past with the drum cadence, timed and counted footsteps to walk for receiving the awards, field events and an exhibition showcasing the creative works of the pupils.
Preparations commenced a month prior in full swing with zero scope of errors. One morning, I had been working since half past six with no time to spend on breakfast. The hunger pangs did not understand the urgency!
A senior asked me to go along for a bite but I could not because the target had to be met. So, this kind soul, on the way back sneaked out a portion of breakfast for me in his trouser pocket. Bringing out any food from the dining hall wasn’t less than a Herculean task.
Sunny side up egg and butter tucked in between two pan toasted bread slices, wrapped in his handkerchief. The half dried yolk flowing out from the edges. But! Who cared about hygiene and appearance at that age. Relished each morsel to the core. The best I ever ate, contenting the hunger and soul!
Eggs in any form were always enjoyed.
Ingredients:
- Hard boiled eggs – 3
- Mayonnaise – 2 Tbsp
- Chives – 1 Tbsp (chopped)
- Parsley – 1 Tbsp (chopped)
- Salt – according to taste
- Black pepper powder – ¼ tsp
- Mustard powder – ¼ tsp
Method:
- Peel the eggs and slice each into two pieces.
- Scoop out the yolks.
- Blend the mayonnaise, chives and parsley to make a fine paste.
- In a bowl, mash the yolks and mix in the salt, black pepper, mustard and the blend of mayonnaise with chives and parsley.
- Fill this in the boiled hollowed egg whites either by using a spoon or with a piping bag.
- Serve either as a side dish or as an appetiser.
(Yasmin Rahul Bakshi is an accomplished senior consultant Chef and a food historian. A widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories.)
