I’m an OCD Egg Eater.
It came to my attention this morning as I was enjoying this delicious meal of curry squash mash with over-easy eggs: I am an OCD-egg-eater.
When I was little, I was struggled with OCD. For example, when I was 6, it took me a full 10 minutes to make my bed in the morning because the sheets and blankets had to be pristinely smooth and symmetrical. My OCD has greatly improved over the years, and I am enthusiastic about my thriving recovery. But when it comes to eggs, I lapse back into my OCD tendencies.
I poke the yolk of the over-easy eggs and then I divvy up the egg white into equal-sized bites. Then I swirl each bite of egg white into an equal portion of the silky egg yolk. It’s just that I don’t want a piece of egg white getting cheated out of a portion of egg yolk, and vice versa.
Well, that is about all the commentary I have regarding this dish. For all my egg-allergy peeps, you could serve this curry butternut mash with meatballs or another type of protein. It makes a fast and frugal breakfast, lunch or dinner. And it is exceptionally tasty. Enjoy!
- 1 cup roasted butternut squash (or mashed sweet potato, if you want)
- 2 Tbs. butter, plus more for the eggs
- 1 tsp. curry powder (adjust to taste, as curry powders vary greatly)
- 1 tsp. apple cider vinegar
- 2 Tbs. coconut milk
- 4 eggs
- Salt and pepper
- In a skillet over medium heat, stir together the butternut squash, butter, curry, vinegar and coconut milk. Cook, stirring often, for about 5-7 minutes or until thickened and hot.
- In a separate skillet, melt another tablespoon or so of butter. Cook the eggs sunny-side up (or however you like your eggs). Serve the eggs with the squash mash and salt and pepper well.
Are you an OCD-egg-eater also? What is your favorite way to prepare eggs?
I’ve been big into poached eggs recently, though they have to be chopped after cooking if I want my kids to eat them. Poached eggs served in a bowl of bone broth, particularly. Also a big fan of shirred eggs (baked, in butter/ghee/coconut oil) but those are a bit fiddly and time consuming for every day breakfast.
Poached eggs are the best! But the technique takes some practice… I’m not an expert yet. Great idea about serving the poached eggs in bone broth!
I just, like a week ago, ran across a blog about perfect poached eggs. I think it was posted by the couple who wrote Gather, actually. Anyway, the technique described is to fill a skillet with water and add a little vinegar. Then put in canning jar rings. When the water comes to a low boil, drop one egg into each ring. This actually works astonishingly well. 🙂
Love poached eggs, but was always struggling with the technique until I discovered this in a blogpost by Sarah Wilson:
– Fill a shallow pan (a small frying pan that has a lid) with water. Bring to boil.
Add a dash of white or rice vinegar – it helps the egg whites to congeal. Don’t worry if you don’t have any.
One at a time, break the eggs into a teacup, then tip from cup into the water. Do a few eggs at a time if you like.
Turn off the heat immediately and cover tightly. Leave 3-4 minutes.
Remove with a slotted spoon.
It works beautifully every time!!! 🙂
Have you read Kissing Doorknobs? Its a fascinating book about a young girl with severe OCD. Its short, and very readable.
Awesome recipe. I love butternut squash, and other than soup, I tend to always go sweet with it when I make a mash/puree. I’ll have to try this next time I get a winter squash.
I love love love squash and eggs together BUT… my doctor just told me that I cannot EAT EGGS ANYMORE!!!!!! I am the saddest person in the world 🙁 But… At least I can enjoy looking at your delicious photo – LOL!
Hey Lauren, I do the same thing you do! Every piece of white has to have some yolk on it. I think that’s also because I don’t like the white by itself. I can’t understand why anyone would want to eat an omelet or any other egg dish made just with egg whites! The yolk is where most of the nutrients are.
That egg white omelet fad is driving me NUTS! White have no flavor and pitiful texture compared to yolks.
I am totally OCD over eggs and glad I’m not alone! I’ve also been obsessed with delicata squash mashed with coconut oil, topped with poached eggs on top and have had it 3 days in a row. Went through 3 eggs to get the “perfect” soft yolk as I’m learning to master poaching. I’m new to your blog but am loving it so far, thanks for all of the wonderful information about healing the gut.
Hi Lauren,
I’m OCD with eggs but only in that I HAVE to have them for breakfast & if I don’t my whole day just ‘lacks’…..I’ve recently committed to having my eggs in a different way every day but after having this it’s going to be a struggle to have something different tomorrow!!!
I’m so grateful for all the time & energy you put into sharing with us all – your site has helped me develop a beautiful & healthy relationship with food & my body. Much love & many thanks xxx
My OCD egg-eating was the opposite of yours. I would always eat around the yolk, devouring all of the whites, and saving and savoring the yolks as my desert, since it is, of course, the best and most nutritious part 🙂 While I was more consistent with my egg OCD-ness as a child, I still find myself doing it 🙂
Thanks for the recipe. I have eggs a lot, but I find that (despite some people recommending keeping starchy carbs and proteins apart for better digestion), without some sort of carbs like sweet potato or squash, the eggs tend to irritate my stomach and leave me feeling “unda-cahbed”, as the comical 30-bananas-a-day guy might say.