When I got a little older, on a canoe trip with my dad and sisters, I decided to give eggs another try—this time with lots of ketchup and pepper. The flavor of the condiments overpowered the texture, and I grew to like them. Eventually, I could just eat them scrambled with massive amounts of pepper. I still eat them that way.
The next stage of my life and my journey with eggs, is the egg and grape jelly sandwich, invented by my dad. Although I initially scoffed at this strange combination, I tried it. Soon I was eating this almost every morning, sometimes switching it up with blueberry jam. I scrambled the eggs with a little milk in a bowl, formed it into a little filet in the skillet, and fried it until it was a light brown. While I was frying the egg, I scrambled over (heh heh) to the toaster, tapping the bread down to make most effective use of my time (another thing I learned from my very practical dad). I love eating my food when it’s fresh from whatever hot appliance it comes from. Next came the smattering of the grape jelly on both sides of the toasted bread, and placing the egg fillet in the middle, in its very safe and delicious place.
Now, I cook eggs in some form every week, whether it’s in a cake or cookie batter, an omelette, on a toasted bagel with mozzarella cheese, or cooking scrambled eggs and rice for my Cuban. I use eggs constantly, and absolutely love them! Even if all we have in our fridge are a carton of milk, a tub of fake butter, and a crate of eggs I know we’ll be okay.