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Sappy eggs

We visited a maple sugarhouse. The sweet miasma penetrated our winter jackets and we inhaled it for several days. 

It was the first time I’d seen a reverse osmosis machine in use — it removes a percentage of the water before the sap is sent to the wood-fired evaporator to be reduced further into syrup.

I posted a photo on Facebook and my cousin Zack reponded, recalling the winter of 1967-68 when he worked in our Uncle Cyril’s sugar camp in the Eastern Townships of Quebec.

Zack said he loved to poach eggs in the second vat, where the liquid was not yet fully turned to syrup.

That rang a bell with my wife, Donna, whose French-Canadian relatives had the same tradition. She found a recipe in a French-Canadian cookbook, offering this variation: Stir the eggs in a bowl then drop spoonfuls into the bubbling sap.

Intrigued, one morning I dribbled a little Grade A Very Dark syrup (one of the new categories in the revised New England maple syrup standards) in the frypan as I made my three-egg omelet.

Mmm. Sweet. But it didn’t quite go with my scallions and Vermont extra sharp cheddar cheese.

u u u

I’ve of course become aware, thanks to the new research of old research by researchers at Northwestern University’s Feinberg School of Medicine that eggs have too much cholesterol and you shouldn’t eat too many of them.

I’ll cling to my egg omelets, but will ease off on the maple syrup. 

Syrup makers always won top prizes at country fairs with their Grade A Light, from the first run. I’m told by maker-friends that the first run tastes the sweetest, but the later, darker syrup has more maple flavor.

Zack said he prefers the darker for that reason; also it is thicker and clings to his pancakes. He said he uses a pint a week in his coffee. He has eight 1-gallon cans in his pantry.

A friend who grew up in New Hampshire said the rule of thumb was (before they changed the grade names) Grade C was for baking, Grade B was for eating (she also found it had a richer maple flavor) and Grade A you sold to the tourists for top dollar.

Good luck finding any Grade A Light. One tree-tapper said it’s become harder, due to environmental changes, to obtain any light syrup. It’s all darker.

But it’s all sweet.

 

The writer as a teen in late spring kept a jug of maple sap in the refrigerator as a refreshing drink. But that was only if his father had tapped a tree that year.

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