Dipping Eggs

April 29, 2003
by Brenda Wood

Luke 14:34-35a – What good is salt that has lost its saltiness? Flavorless salt is good for nothing — not even for fertilizer. It is worthless and must be thrown out. (TLB)

Nothing tastes as good as a freshly laid, 2-3 minute, soft-cooked egg. Our family calls them "dipping eggs". These beauties take well to a sliver of toast or an English muffin.

We are really spoiled! Because we live near a chicken farm, these newly-laid eggs are always available to us.

When we get a new flat of eggs, I hard-cook the few that are left from the week before. Their taste is not as sharp. They don't have the same "dipping egg" quality that they once had. I disguise their poor flavour with a robe of mayonnaise and a curtain of bread.

Revelation 2:3-4 – You have persevered and have endured hardships for my name, and have not grown weary. Yet I hold this against you: You have forsaken your first love. (NIV)

We Christians get past the "dipping egg" stage too. We lose our first love, our exotic taste for the God we first knew. We play the role; we act the part; but our first love is hidden behind robes of church work and curtains of pretense.

Prayer: O God, who has ordained us to be so much more than we are now, call us again to Yourself! Renew in us that clean heart we once had. Scrape off the worldly glue that binds us, and draw us afresh to Yourself! We beg You! In Jesus' name. Amen.

About the author:

Brenda Wood <brenda.w@nextcom.ca>
Sandycove Acres, Innisfil, Ontario, Canada

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