Egge Satterday

Each year for a while, the inimitable Fr. Hunwicke has been explaining the details about Saturday before Ash Wednesday as Egge Saturday, the Festum Ovorum at Oxford.  The discussion of musk and grapes, etc., is … engaging.  Yolks not for yokels.

This is not to be confused with the Curate’s Egg.

Moreover, while reading in Card. Pell’s prison diary [US HERE – UK HERE], I was reinforced in the urgency of praying for my personal enemies but also for enemies of the Church, who are inside the gates.

Luke 6:27-28 “Love your enemies, do good to those who hate you,  bless those who curse you, pray for those who abuse you.”

Dear enemies, I am still praying for you.

BONUS:  All yolks aside, QUAERITUR: Why do the French eat only one egg at a time?

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. Zephyrinus says:

    Dear Fr. Z.

    Reference your astute question: “Why do the French eat only one egg at a time?”

    Answer: “Because one egg is an “Oeuf”.

    Thank You, dear Reverend Fr. for your continued erudition and Catholic Teaching.

    in Domino

  2. Sportsfan says:

    Every time I try to make a eggselent pun my wife gives me ‘the look’ and says, “That’s enough!”

    I’m such an oaf.

  3. The French only eat one egg at a time because one is un œuf!

    These preparatory customs in advance of liturgical days and seasons are so fascinating! I think reincorporating them would do wonders for the life of the Church and our identity as Catholics.

  4. Charles E Flynn says:

    If you are planning on eating and fasting your way through Lent, this new book may be of interest:

    The Lenten Cookbook, by David Geisser (recipes) and Scott Hahn (essays).

    The publisher’s description begins:

    From breads to stews to omelets and desserts, award-winning chef and former Vatican Swiss Guard David Geisser returns with 75 new international recipes that were specially conceived for the penitential season of Lent. From delicious soups and salads to zesty curries and classic Lenten staples, Chef Geisser offers here a uniquely Catholic way of celebrating the Lenten season in your home each year.

    Much more than a cookbook, this first-ever guidebook for mealtimes in Lent features essays from acclaimed biblical scholar Scott Hahn, who reflects on the history of fasting and its integral role in our personal spiritual growth. Hahn guides you on how to practice a holy Lent that will enable you to return your focus to Christ, and how to carry the unique and extraordinary joys of Lent forward into the rest of the year. You’ll also learn of forgotten Catholic traditions and timeless customs, such as St. Martin’s Lent, Ember Days, and Rogation Days and how you can apply these time-honored periods of grace to your spiritual life today.

  5. jaykay says:

    Zephyrinus and TheLanguageMan: enough already :) Now I can’t stop thinking of the French soldier on the battlements (John Cleese). “Go away, Monsieur Arthur King and your ridiculous k-niggits. Your mother was a hamster and your father smelled of elderberries”.

  6. Simon_GNR says:

    One of my late father’s favourite lines was “What’s the best way to serve an egg?”….”With another.”

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