Hi Everyone,
This is part 3 of the 5-part series on Tastes Like Home August Holidays. We quenched our thirst with pineapple drink in part one, and last week, in part 2, we brought backyard cooking indoors by roasting breadfruit on the stovetop. This week, we’re frying eggs.
The story of these fried eggs is one where the student has become the teacher. My best friend forever (BFF) was home in Barbados for the summer months. Each morning she would light up the kitchen with the aroma of her breakfast cooking away on the stove – two fried eggs, occasionally accompanied with bacon or ham. I never paid much attention to my pal’s cooking until one morning when I saw a mound of tenderly fried eggs – soft curds of white and yellow mixed together intermittently dotted with bits of scallion. The eggs were piled onto a slice of bread, some of it spilling on to the plate. The other slice of bread lay waiting to form a sandwich. “Oh my gosh Sue! Those are some good-looking eggs!” I exclaimed. “Where did you learn to cook eggs like that?” I asked. She gave me a look that said that I should know the answer. But I didn’t. Really. Sue said, “You taught me how fry eggs like this.” I was genuinely surprised because I know that I could not recall the last day I cooked such fine-looking eggs. I said, “Please teach me how to cook my eggs like this Sue.”
She explained: “I put a little oil in the pan, and put it on low heat; I then crack the eggs into the cold pan and when the whites start to cook, I stir it [the eggs]. I do what you told me and
