Eggs

Cooking eggs is a simplistic dish. All you need is milk, eggs, salt, and pepper. I grab a large frying pan and spread some margarine butter on it. I turn the stove on level number 7, to begin, which is a medium-high temperature. Then, I lift up the pan and swirl it around, with a simple rotation of my wrist, so that the butter has melted on every part of the pan. I let the pan sit for a couple of minutes, while I crack three extra-large eggs into my bowl, and start the scrambling process. I add about half-a-cup of skim milk into the bowl of eggs, which gives the end result a fluffiness as opposed to a dry/bland look and taste. All my ingredients are in the bowl, and I am ready to start scrambling the combination of greatness. I use a fork to scramble, which is a skill set that I have mastered, over the years, from watching my mom. I pick up the bowl and tilt it at a 10 degree angle and swirl my fork, mixing the yoke around and making it taste good. Before I pour the scrambled eggs and milk into the frying pan, I add some salt and pepper to it, for seasoning purposes. Now I am ready to pour it into the pan and commence the cooking stage of the dish.

As I let to eggs cook for a little bit, I take out two slices of Honey Wheat bread. I plop the two sliced into the toaster, which I have set to cook for 4 minutes to give it the light brown crisp, but I don't start the toasting immediately. The eggs are bubbling, so I take out the red spatula and flip them constantly. I begin to toast the bread because both things should be done at the same time, which will be perfect timing to start the eating of them. The deciding of whether or not the eggs are done is a personal decision and how you like them. I do not like my eggs to be burnt but rather moist and fluffy. I flip the eggs for about three minutes or so, and then I turn the stove off and dump the eggs onto my plate. As my eggs are being poured onto the plate, the toaster dings, and the toast shoot out. It is cooked to perfection because it has a light brown tint to it, while not being burnt or under toasted. I spread the butter onto both slices of toast, and position them on the outskirts of the plate, to surround the eggs.

It's a shame to see this beautiful dish be devoured.

- Gunnar Waldt '11