The mighty egg

By Staff
Suzanne Langcuster
There is no way we could cook without the wonderful egg.
Many delicious recipes require one egg or more. Cakes,candies, pies, desserts, souffles, casseroles and salads are made with eggs. The wonderful meringues for pies and divine divinity are made with egg whites.
One of our favorite family recipes was divinity candy with a cherry on top. Be sure to add chopped walnuts. Even though you may be one of those people who can't eat the whole egg, they are easily divided, so you may use the white or the yolk that you need.
Below is a recipe for Divinity. I hope you enjoy it like we did:
Divinity Candy
2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites, at room temperature
Dash of salt
1 t. vanilla
1/2 c. walnuts, chopped (optional)
Mix, sugar, syrup and water together. Do not stir after mixing. Cook to crack stage when dropped into cold water. Beat egg whites and salt until egg whites stand in peaks. Add syrup mixture slowly. Beating constantly, add vanilla and beat until thick. Add walnuts and drop batter from teaspoon onto wax paper.
A summer picnic is not complete without deviled eggs. They set off the meal and the children especially enjoy them. They are soft, easy to eat and filling. They were also delicious with holiday meals or a Sunday dinner. Below is a tasty recipe f or deviled eggs.
Best Deviled Eggs
6 hard-boiled eggs
1/4c. mayonnaise
2 T. chopped onion
1 T. chopped green pepper
1 t. prepared mustard
1/8 t. salt
Dash of pepper
Dash of paprika
Slice eggs lengthwise in half and carefully remove yolks. Mash yolks with mayonnaise and remaining ingredients and stir well. Stuff eggs whites with mixture and garnish with paprika. Could be a party food.
Eggs are a good source of protein and handy to scramble up a quick meal, no pun intended. Just add some hot biscuits, grits and a little saw mill gravy with a homemade jelly or sorghum syrup on the side. A meal fit for a king.
Suzanne Langcuster is a food columnist for the Franklin County Times.