Fried Eggs, Deviled Eggs, Scrambled Eggs & Rosemary's Yorkshire PuddingSunday, April 12, 2009
It was sometime around 8 years ago when I finally gave up trying to urge Rosemary to cook meals for us. All my constant nagging caused was ill feeling. I could not use the male argument that as the breadwinner she should cook for me. Her breadwinning was every much as important as mine. I am a freelancer so my monthly income has always been uncertain. Rosemary has always had a good and steady salary.
I knew something was up when we married 41 years ago and Rosemary had asserted, “I will never scrub floors for you.” I had plenty of advance preparation for this sort of treatment, from females, from my own mother. I may have been around 11 when I complained that she had broken my fried eggs. I told her, “I refuse to eat fried eggs that don’t have pristine yolks.” I remember pushing my plate away. My mother said, most calmly, “Hijo ya es hora de que sepas freir un huevo.” (Son it is time that you learn to fry your own egg.)
I learned to fry eggs. I don’t like to fry them in very hot grease. I want them to look poached. I scramble them without mixing the whites and the yolks too much. And I never overcook them. Unfortunately I like to eat them with catsup as we were forced into this culinary depravity back in the middle 50s at St. Ed’s where the frugal Brothers of the Holy Cross had purchased tons of Korean surplus powdered eggs. Catsup was the only way to make them edible. I learned to make mean cheese omelets and I can surprise many with my French shirred eggs. I use Gruyere cheese, cream and hot paprika. Summer in the garden is never complete with my deviled eggs. I make mayonnaise from scratch for them and I use a generous amount of Keen’s Dry Mustard. After all it is the hot mustard that makes a deviled egg a genuine deviled egg. But my specialty is the cheese soufflé. My secret is to always add an extra two or three egg whites into my mixture.
Rosemary is the expert who buys the groceries. She knows her prices and knows how to economize. She has a special talent for choosing ripe mangoes and sweet grapes. She is no Argentine but the meat she buys for me to cook is always the best.
We are looking forward to our Easter dinner. We have invited the Stewarts (Hilary, husband Bruce and our beloved granddaughters Lauren and Rebecca). I am cooking the roast beef ( a Rosemary bought sirloin tip). I partially brown it on the outside on the barbecue before I bring it in and finish it in the oven. But the most popular dinner item (especially with Hilary) is Rosemary’s Yorkshire pudding. When Rosemary is inclined to cook she cooks very well. It is Easter, after all, so I might also prepare a few of my deviled eggs!
Rosemary had the last word with eggs. She announced we were having a merengue for dessert. She uses whipped cream and strawberries.