If you can see this message you're likely using an outdated browser to view this website. We highly recommend you update your browser to either Internet Explorer 7 from Microsoft or Firefox, which will enable you to enjoy safer web browsing and allow you to better view the contents of this website. Please contact us for any additional information.

Blue Eggs and Ham?

Here at Ballymaloe, we’ve had a few lessons about eggs. Darina recently mentioned blue eggs that come from the Araucana chicken and that people are willing to pay a lot for. She said they are a bit creamier, but it’s the blue shell that draws people.


Darina demoed a variety of eggs, including baked eggs

and a precious 6-minute soft-boiled egg (10 minutes for hard-boiled eggs). When she asked if anyone wanted it, I of course, shot my hand up. Yum!

Rory, who has written an essay on the soft-boiled egg (will send when I find it myself), also talked about the virtue of the soft-boiled egg. He said at a restaurant he once worked at, an entire course (I think 2nd out of 5) was nothing but a perfect soft-boiled egg served with soldiers (toasts cut in a particular rectangular strip shape). The soldiers were served with different herb butters and some with sea urchin!

Each of us also made our very own Irish breakfast, which we then ate. I was a little slow on this photo, having already dug into my breakfast. This Irish breakfast includes sausage, back rashers, streaky bacon, black pudding, white pudding, a baked mushroom cap, roasted tomato, and a fried egg. I got marked off because my egg had a little color (browning), whereas it’s supposed to have no color at all. There’s also an extra bowl of strawberry muesli — a very simple recipe of smashed strawberries added to oats that have softened after soaking in water for ten minutes or so.


My most successful dish this week had to do with another kind of bacon. I first boiled the bacon, then sliced it into thick pieces, then breaded and fried it.

It’s served with a delicious Irish whiskey sauce — basically a caramel sauce that you add whiskey to at the end. The point is not to cook the alcohol off, but just to pour it in! This sauce worked so well with the bacon, but I also kept a little dish of it to eat with an apple crumble dessert. It’s also poured into coffee sometimes. Pretty versatile sauce, eh? You can see it on the right, with a few sliced bananas in it.

One Response to “Blue Eggs and Ham?”

  1. Diane C. says:

    Those blue eggs are beautiful, aren’t they? I’m so glad that you volunteered to eat the soft-boiled egg – they look delicious.

Leave a Reply