Gallus domesticus

09 Jan

Egg.8.9.14

Gallus domesticus

Containing all eight essential amino acids in one tough oval package, the egg stands as one of God’s most perfect creations.  The United States produces about 75 billion eggs yearly so we are assured of never running out of this precious ingredient for writing our icons!  Using only the yolk for preparation of egg tempera, it’s interesting to know the yolk contains calcium, copper, iron, manganese, phosphorous, selenium and zinc.  For some fun look up each of the compositions contained in the yolk and discover how they interact with the pigments we use, you will make some interesting discoveries! (Hint: www.sewanee.edu)

If you have never prepared egg tempera, come to our guild meeting and we’ll show you how to do it!  Yolk mixed with a good Chardonnay (or any white wine) will last a week or ten days when refrigerated.  During our last workshop, we forgot to take the organic eggs out of the refrigerator at the Shrine of St. Anthony (organic eggs should be at room temperature) so Fr. Julio suggested we raid the henhouse for a nice specimen.  Upon arriving at the henhouse, an egg was taken just seconds after it was laid by the hen–talk about fresh!!  Susan Schaeffer filmed our little journey, then we returned to class and placed the very warm egg in Vladislav’s hands. We always say a little prayer of thanksgiving for the embryonic chick that gave its life for our contemplative prayers, so hail to the egg!

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