"I suppose Miss Bartlett must come, since she boils eggs so well," said Cecil, who was in rather a happier frame of mind, thanks to the admirable cooking.
"I didn't mean the egg was WELL boiled," corrected Freddy, "because in point of fact she forgot to take it off, and as a matter of fact I don't care for eggs. I only meant how jolly kind she seemed."
—A Room With a View, E.M. Forster
What kind of person doesn't care for eggs? E.M. Forster, what a wild imagination you have. Just kidding. I actually have come across several individuals who are either repelled by or indifferent to eggs. I don't know which is worse — both are just plum awful.
As an egg afficionado, I'm not too picky about the way my eggs are cooked — but that doesn't mean I don't have favorites. One of my favorite ways to consume eggs is scrambled with tomatoes and scallions.Spray a saucepan with cooking spray and throw in a chopped, juicy tomato. Cook until it's bubbling in the pan, and swirl in an egg or two along with a sliced scallion. Season with salt and pepper and scramble until just barely runny. Serve on a bed of sliced romaine lettuce, for an atypical "egg salad."
Only connect the prose and the passion, and both will be exalted,
And human love will be seen at its height. —E.M. Forster
1 comment:
First of all, I ended up at your blog from your Salinger banana bread article at Daily Beast, and all I can say is that when I saw the title I thought...holy crap how did this never occur to me? What a great article. Then I get to your blog and you're writing about eggs with tomatoes and scallions, which I've never seen any Americans do but which is my Colombian boyfriend's standard (and delicious) breakfast. He sautes the onion very lightly, then adds the tomatoes until they break down a bit, and then finally the eggs...they're called huevos pericos or huevos con hogao...at any rate, fun writing, always great to find new (to me) blogs!
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