Chick Chow: Fried Falcon Eggs

So, it seems that our “friendly” rivals in Atlanta decided to egg the Saints’ team bus after the boys landed in that feral, rabies-infested, festering hole that they call ATL. Egging, really? That’s so 12-years old and hardly creative. Back in the day growing up in the enchanting Covington, Louisiana, kids knew how to vandalize and do it well. In their pre-teen years, they would  roll and egging houses (see, Atlanta, pre-teen years). Then, as time would pass, kids grew more sophisticated and moved onto forking houses on the night of the first frost (it’s harder to get the forks out). The piece de resistance was a bit more refined and my personal favorite, the shrimping of cars. A silent but deadly prank, the victim of a shrimped car would have to deal with the smell of rotten shrimp for months. Ah, the good old days. Not that I had anything to do with that. I was a sweet, innocent Catholic school girl from the country.

Yet, these overnight antics have given us in the metropolitan New Orleans are a little sumthin to chuckle about today in anticipation of game with our un-rivals. We look at these fans’ pranks as sweet and endearing, much like that little brother who knows that he’ll never be able to beat his bigger, more handsome, more popular, and overall better-at-anything-we-set-to-do brother. And, word has it from an informed source (a colleague whose wife travelled earlier today from New Orleans) that workers on this side may be planning something as well. Keep in mind, darling little bros—revenge is a dish best served cold and you can’t outdo us. We’re smarter, faster, and better than you.

For tonight’s delicacy, obviously I had to go with eggs—fried eggs at that. It’s simple, tasty, and a reminder that the Falcaints will be fried by the end of the night and yet again, the laughing stock of the NFL. Bwwwhahaha!

Fried Falcon Eggs



2-4 eggs

Salt and Pepper


Heat 2 teaspoons of butter in nonstick skillet over medium-high heat until hot.

Break eggs and Slip into pan. Reduce heat to low.

Cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. Flip the egg and cook second side to desired doneness. Sprinkle with salt and pepper.

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About Mother Hen

Melissa is a New Orleans-based archivist and author of "Historic Photos of New Orleans."

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