Today’s Lesson: Eggs

I like eggs. That works out well because, as I am on record as saying, the eggs are different here. Different from those to which I am used—generally larger by grade, the shells are harder, and the yolks are a deeper rich color and super creamy; the end result—better eggs; and the runny yolks are the best!

Take this morning for example. Gwaz flipped my two latest victims and dropped the bread in the toaster. Using the subtlety cultivated over forty years of marriage I suggested that the accumulated time spent on the second side would result in a less than exemplary runny yolk (as I prefer). She said something about her nearly fifty years experience with frying eggs, and I believe I responded by offering a fresh (and under-appreciated) perspective.

 

Her stare and raised spatula were the best indicators that she was not receiving the full benefit of my educative experience. I think that was when I said something like, “I would prefer the white a little runny rather than the yellow too hard.” (I was reminded then of an important principle that every teacher eventually realizes: some students are not ready to learn when the lesson is being delivered.)

When I suggested that the toast had, in fact, been left longer than I prefer—resulting in darkish edges—the eggs and the bread hit the table just slightly after the plate did. Sensing rather intuitively that more intensive measures were required, I said, “OK let’s summarize. What have you learned as a result of today’s lesson?”

She said after a moment's hesitation, “Jay’s an ass!”