I ate the first egg!

Our flock laid its very first egg and last night we celebrated by eating that sucker!

We ate it as part of — what else? — an Egg McHuzband, Jake’s leading contribution to the culinary world so far.

Because he’s that kind of guy, he let me have the Special Egg, while he ate two from Walmart.

To celebrate the consumption of our first egg, he felt compelled to whip up a THIRD batch of biscuits. We now have more biscuits in our refrigerator than condiments! The man has baked three separate batches in the last three days.

I’m of the opinion that we finally have a winner. Last night’s recipe came from Joy of Cooking. These biscuits were dense but flaky, soft on the inside with a sturdy structure on the outside. They had considerably more depth than the first version he made from the back of a bag of biscuit mix, and they were less cloying than the overwrought Cook’s Illustrated version.  I asked him, “SO?? Are you finally satisfied? Can we now bring your biscuit-making odyssey to a close?”

He thought as he chewed and said, “Yeah. But I think they need a little more milk so they’re a little less flaky.”  Gak. He’ll never be satisfied.

Find the recipe for Basic Rolled Biscuits here. Keep in mind that superior biscuits have less to do with the quality of ingredients and everything to do with your biscuit-making technique. The secret: Properly cutting in cold butter, which is what gives biscuits their crunchy edges and flaky structure, and not over mixing the dough.

The recipe for Egg McHuzand:

- Homemade biscuit, fresh from the oven, sliced in half

- Fried egg (preferably from an egg straight from the chicken’s oviduct, but I’m no snob!)

- Crispy-fried bacon

- A smear of creamy dill mustard

- Manchego, parmesan or cheddar cheese

You will be transported. I feel it.

Tagged as: basic rolled biscuits, Egg McHuzband, joy of cooking