So, I think I might be onto something with this egg business.
How do I gauge that? One of my most devoted blog buddies just sent me a link to a great piece that appeared earlier this week, dissecting various ways to deal with post-Easter egg overload. Thank you No Sluggo Dave for this link. If he's my thermometer, I think this egg experiment might be pretty hot. If not, heck, I gave it a shot.
Yesterday, I made meatloaf and struggled with the number of eggs to crack. Should it be one or two or even three? I went with one, but will do two next time. I know egg plus ground meat plus bread crumbs is the basic formula for meatballs and meatloaf. Because I rarely use recipes, I sometimes forget what I've done in the past. So what? I like a moving target. I think the end result is almost always better as it evolves over time.
This version including a fistful of fresh herbs from my dinky plot: two kinds of oregano, thyme, a little rosemary. Wish I had Italian parsley growing out there. I'll plant some this season. I add a small can of tomato sauce, juice it with some habanero pepper sauce. Homemade bread crumbs. Salt and pepper and ketchup on top. Organic ketchup, if that makes it seem slightly less kitschy.
I like the idea of baking hard-cooked eggs into a meatloaf. I think it would look really cool. Next time, maybe.
Just thinking about the unlikely pairing of hamburger and eggs suddenly gives me a craving for loco moco, the egg-topped burger from Hawaii. Or the special request I make at Shultzy's for an egg on top of my sausage sandwich. Wouldn't it be sad if you didn't like eggs? Because you would never know how good those dishes taste.