Thinking about…

Cooking eggs.

How do you like your eggs, fried or boiled?

Apparently, the answer is geo-cultural. According to the Co-op as reported in the London Evening Standard,

A Co-op study of just more than 2,000 people found that Liverpudlians prefer poached eggs, fried tops the list in Cardiff, Edinburgh loves an omelette, Glaswegians like a hardboiled egg while Belfast opts for soft boiled.

Londoners, like me, like theirs scrambled, like I do.

Old Woman Cooking Eggs by Diego Velázquez

My mum, who I’d observe at the cooker in order to learn, would make scrambled eggs by boiling them in a little milk and butter, in a milk pan, stirring all the time. And it did take time, waiting for the mixture to “catch” on the pan and continuously lifting it away. This method was adapted to the microwave oven when they became available though stirring would need to be intermittent.

This is how I made scrambled eggs for a long time until I read a story how a British actor once had scrambled eggs cooked by Jack Nicholson. He cooked beaten eggs in a hot frying pan with a little melted butter. It takes seconds, and they taste better.

Much, much later, I cottoned on that there’s little to gain by beating the eggs beforehand. Simply beat them in the pan while cooking. (I think I got this idea from an Asian cookery source – but I could be wrong.)

Fast food isn’t all bad.

The Co-op on Eggs

More thoughts…

I think maybe sometimes nothing is better for lunch than a soft boiled egg sarnie. Soft yolks but not too runny, between buttered, crusty white bread slices, liberally seasoned with salt and black pepper before closing…

When my Gran was living alone, I would visit her every Tuesday, after college, and she enjoyed feeding me, as I think all Gran’s do. One favourite was egg and chips, with a slice of bread. Simple but Gran had a way to make it taste memorable. I know she only ever had white pepper which gives a different bite to the more fruity black. Her “chips” were round slices of spud shallowed fried in a frying pan. Soft, runny yolks, liberally peppered. Exquisite. I can taste them now…

Poaching is a tricky business but done properly, they look good on a kipper or any poached, smoked fish. Brown bread and butter on the side…

Omelette with homemade baked chips is my go-to quick dinner for one, usually if I’m heading out and it’s too early for the others to eat. It’s automatic but joyful. Two cheeses grated in the omelette, three parts Cheddar and one part Parmesan. I’ll have a generous dash of HP sauce all over this, and the customary slice of bread…

There used to be a transport cafe near where I first worked. A small, round, motherly woman did both the cooking and the serving there; she really looked after you. She did a wonderful cheese omelette and chips, always eaten with brown sauce. And a mug of good tea. Her superb apple pie or crumble served in a pool of custard to follow…

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