by Oliver Herford
Alas! my child, where is the Pen
That can do justice to the Hen?
Like Royalty, she goes her way,
Laying foundations every day,
Though not for Public Buildings, yet
For Custard, Cake and Omelette.
Or if too old for such a use
They have their fling at some abuse.
No wonder, Child, we prize the Hen,
Whose Egg is Mightier than the Pen.
º º º
To celebrate Easter, I give you an old German recipe from my family for Eggs in Dill Sauce. This is comfort food - a farm and home dish - simple, straightforward and filling. Best made with the freshest, free-range eggs with their golden yolks like suns in the sauce.
Eier und Dill Tunke
(Eggs in Dill Sauce)
8-10 extra large eggs
1/2 c. butter
1/2 c. white flour
2 c. milk, heated to scalding
1 c. chicken broth, heated
1 t. salt
1/4 c. chopped fresh dill (do not use dried)
Freshly ground white pepper
Bring the eggs to a boil in heavily-salted water. Boil 4 minutes, then remove from heat and let stand in their water.
In stockpot, melt butter over medium heat, then add flour & salt and whisk, cooking for about two minutes. Slowly add hot milk and broth, whisking constantly. Bring to a gentle boil for one minute, then remove from heat and add fresh chopped dill and a generous amount of white pepper.
Peel eggs and quarter. Add eggs to the sauce and stir gently to combine.
Serve over boiled potatoes.