Idiosyncracy

Lib said this morning when I asked what would you like for breakfast, "Bacon and eggs". This was like music to my ears. I just love bacon and eggs for breakfast.

Most mornings I have two eggs for breakfast, fried slowly and served with something else, often leftovers from the previous night, or maybe a lamb chop or two, or a sausage, or corn and tomatoes, and always onions, love onions, and they are so good for the ticker.

Digressing, for those readers who know me well and read this blog to keep up with the family progress, Lib has finished her radiotherapy. She's fit and well and confident, as she heads into the next phase, tablet hormone treatment.

But the thing is, I use egg rings, I like them nice and tidy. But, it is art. I strive to have perfect eggs. You must well grease the rings, they need to to be well heated, low heat, before cracking and dropping the eggs into the rings. This in itself is a skillfull thing. Drop the white in slowly so it congeals around the base of the ring, therefore not leaking out as happens if it is dropped too quickly. Then, drop the yolk. I try to get the yolk exactly in the middle, so ideally there is a perfect circle with the yolk, a perfect circle in itself, in the middle. I add cayenne pepper to the yolk, an artistic flair and healthy additive. The egg rings have to be removed at just the rught time, before the whole is too cooked, and the artform becomes damaged. Also if left too long the egg white sticks to the ring and is difficult to remove.

This ritual I follow nearly daily when I have my eggs for breakfast. Truth is, maybe once in a hundred I get it right on. Usually the yolk is slightly off centre, the ring leaks a little, and sticks too much. It really can be so frustratingly defiant of all my precise attention.

Never mind, the eggs are alwas enjoyed greatly.