Cambrian: Slice of Life

Some change can be alarming, but some can be eggciting

Sometimes, change is good. For instance, the start of daylight saving time moves the sunlight to after work, when we can relax and enjoy it, rather than in the morning when we’re rushing to start our day.

Sometimes, change is bad. Daylight saving time means the alarm clock goes off while it’s still dark. Hate it, even days and weeks after the change.

Now, about those alarms …

At our bakery, we had three triple-timer alarms. Each one could concurrently track three separate projects. Sometimes, all nine alarms went off at the same time. “Kill the timers!!”

Is change always useful? The jury’s out. 

The other day, techie Son Sean suggested I set hourly alarms on my iPhone to remind me to get up from my desk and walk around. They automatically repeat the next day.

The first few alarm cycles worked flawlessly. I even 

remembered to silence the next alarm before going to an interview appointment, so the chimes wouldn’t disturb us. However, the conversation lasted longer than planned. 

I’d just turned into Highway 1 traffic when the next hourly alarm (in my purse, in the back seat) began to tweedle at me. “It’ll stop in a few seconds,” I thought, “just like the bakery timers.”

Ten minutes later when I got back to the office, that puppy was still chirping away. 

No, I didn’t take a sledgehammer to it. Yes, I was tempted. 

I do know some change is beneficial. Take hard-boiled eggs, for instance. (Yes, I went off track here, but stick with me.) 

Most of us hard boil eggs the way our ancestors did: Put the eggs in cold water in a pan. Bring water to a simmer. Cook until eggs are done. Plunge them into ice water.

Unfortunately, you have to peel the eggs. Tedious, isn’t it? Sometimes the egg winds up sleek, smooth and spherical. Most times it doesn’t, because chunks of egg pull away with the shell, and the peeled egg looks like a refugee from an explosion in a foam-rubber factory. 

Time to update: There is another way to hard-cook eggs, but note, I don’t call them hard-boiled. 

I discovered the concept by accident.

Since Husband Richard’s stroke, he’s been unable to eat eggs that have been fried in a sizzling pan, which produces the lacy, slightly crunchy edges that he can’t handle anymore. 

He was sulking.

So, I experimented with a modified steam-basted/poached egg recipe. I break eggs into a COLD, oiled pan, then turn the burner to medium low. I cook the eggs until the whites are about halfway set. I add about a half-cup of water and slam a lid on the pan.

The steam gently finishes the cooking process and keeps the eggy edges nice and soft. 

Bingo! “Froached eggs.” 

One morning, the phone rang as I’d begun froaching some eggs. I had to talk to the caller, so I turned off the stove.

After I hung up a few minutes later, the “over-easy” eggs I’d been preparing had turned into perfectly hard-cooked eggs. They just weren’t egg shaped.

Eureka! Now, we use them whole in a breakfast sandwich, or layered inside an Italian “polpettone” meat loaf, or wrapped in sausage, Scottish style. 

We use them chopped in egg, potato, tuna or chicken salad, sprinkled on a tossed salad or stirred into fried rice. 

Refrigerate the eggs and eat them later, as is, with a dollop of mayonnaise, aioli or guacamole. Reheat them later, if you wish (of course, you can do that with softer-cooked froached eggs, too).

Doggone it, I can’t substitute froached eggs for hard-boiled ones if I’m making deviled eggs. But I can make deviled-egg salad instead. (Insert smiley face here.)

How about “frambled eggs?” They’re the result of another experiment-by-accident.

I’d tried to fry too many eggs in one pan, and I realized they’d be petrified on the bottom before they cooked properly on top. I grabbed a rubber spatula and stirred the slightly fried eggs a bit. I waited, then stirred again. And again.

Bingo! “Frambled eggs,” with distinct streaks of whites and yolks, swirled together a bit. 

Now, we’re more apt to framble an egg than scramble it. 

Yup, some changes can be nice. Tasty, too.

But I’ll always hate “daylight saving” changes, whether “springing forward” or “falling back.” 

What time is it? It’s time for a nap.