28 April 2009

All the World's an Egg

So simple, yet so perfect in its infinite forms. Eggs have represented so much throughout history, as a luxury, as a staple, as a microcosmic image of the world around us. Life is contained within a single egg.

Over the weekend, Turner and I ate a lot of Chinese food. Much of it oily and salty. For all their cuisine's fame, the Chinese rarely serve food that actually tastes only of that food. There is a sauce for everything. A few times, we have had people over for dinner and served a simple steamed vegetable, like green beans, and they are amazed at how sweet they are. Usually, beans are stir-fried in oil and garlic and sauce. And hence taste like oil and garlic and sauce.

For our first meal back home, we wanted something familiar. I did not have much in the refrigerator but a bag of eggs, so I thought that omelets would be heaven. I bought some spinach and an onion, which were subsequently softened in some olive oil to use as filling along with some mozzarella cheese (the only kind we had on hand).

When people asks who cooks in our household, I always say that I do but Turner makes the coffee. He also makes a killer omelet. It's one of the dishes I always leave up to him.

He whisks two eggs and two tablespoons of water together, adds some salt and pepper, and pours it into a lightly oiled, preheated frying pan. This much I can muster. It's the actually "omeletting" that evades me. As far as I can tell, he scrapes the outside in to the center until it starts to set, then when it's almost done he adds the fillings and flips one side over the other.
We had fresh bread with jam and butter on the side. Unfortunately, I don't have any pictures of the finished product because I wolfed mine down in a couple minutes.

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