Framing my egg choices

It’s not unusual for me to revist ttopics I talked about in previous posts, and it’s usually because something’s changed or I have new information. This post is about both. I actually had two cooking-related posts planned for last month, but only one made it onto the blog, and that one was without the relevant photos. I worked on the other one at the end of last month, and it was meant to be about revisiting my past—until I discovered something that meant I needed to start over, and that’s where this story truly begins.

In two different posts I talked about a breakfast meal Nigel called “Toasty Eggs”, which is basically a fried egg cooked inside a piece of bread with a round hole cut in the middle. It’s unhealthy, but also really nice, and I’m sure part of that is just because of the nostalgia. Both of the posts I mentioned the meal in were about memory.

In the first of the two posts, from October 2023, I talked about it in connection with my memories of Nigel and also form my childhood, and I talked about two things that struck me when I looked at the post last month. In that post, I mentioned how challenging I found making it because:

The hole in the bread had to be big enough to contain the egg, but not big enough to compromise the structural integrity of the bread frame—it was delicate work. Then, I had to flip it at exactly the right moment to cook the white on the other side without breaking the yolk, and then cooking it just long enough to cook the white without overcooking the yolk.

The second thing I noticed was that I mentioned the children’s cookbook we had in the house when I was growing up, which I later found a facsimilie edition of that cookbook, something I talked about back in January, and I even referred to my 2023 post and how the cookbook had comfirmed my memory of the book calling the dish “eggs in a frame”. However, neither in January nor since did I never actually read the recipe—until I was getting ready for the July post that didn’t happen, and it was all because I wanted a photo of the recipe page.

When I actually read the recipe (at right), I saw that it said to cook the bread one side and flip it over before putting the egg into the whole. When I made it in late July, I thought about doing exactly that because I thought it might make the bread stronger before I added the raw egg. When I saw that the recipe said to cook the bread on one side first, I also realised that it would make it unnecessary to flip the bread.

When I make ordinary fried eggs (or poached eggs, for that matter), I break the raw eggs into a ramekin first, both in case the yolk breaks and I need to switch to scrambled eggs, and to make it easier to pour the egg into the pan. For fried eggs, I then add a teaspoon or so of water to the frypan and put a lit over it. The point is to let the steam cook the top of the egg while the hot pan cooks the underside (I saw some TV chef advise that). The lid I use is see-through, and I can watch until the yolk and white is properly set, and over time I’ve worked out by watching it when I can turn off the heat and let the residual heat finish the last few seconds.

I did basically the same thing with the “eggs in a frame” in the photo up top, and it was far easier than it was at any other time in New Zealand: The bread was, indeed, stronger after frying one side first, and the final result was more like a fried egg in a frame, which was the intent. The thing is, though, I know that when I was a little kid I followed recipes precisely, and that means I probably cooked the bread on one side first (and that I probably used butter to fry it in…). And I simply forgot that detail in the decades between when I made it in the USA and when I started making it again in New Zealand. If Nigel minded my mucked-up method, he never said anything—but I know he’d prefer it done the “proper” way.

When I was researching the post in July and read that 2023 blog post, I realised something else: I spelled it “Toasty Egg” because in my mind it was toast-and-egg. While Nigel never wrote down the name (and never had any reason to, of course), I think he’d probably have spelled it “Toastie Egg” because a toasted sandwich (sometimes called “grilled” in the USA, though there are differences) is often called a “toastie” in New Zealand, as in “a cheese toastie” instead of the USA’s “grilled cheese”. In my mind, Nigel used a common NZ term for something with fried bread to name this meal, while I made the name from the two elements in it, not directly connected to any other dish. Nigel would sometimes tease me, joking that, “you Americans are a simple people,” and this is exactly the sort of thing he’d tease me about—and I now know that he wasn’t wrong (to paraphrase a common Kiwi saying).

Back in July, his post was going to be about me making a meal I made as a kid, then again decades later on for Nigel, and more recently for myself. I wanted to add the specific cookbook reference I mentioned in 2023, and that led me to a whole bunch of realisations, all of which I may never have connected together if it wasn’t for this blog. And that right there is why I still blog.

Eggs, cooked whatever way, are optional.