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Friday, January 8, 2010


Crack it, cold and sweating, into the hot pan. Pierce the yolk and watch it gush over the white. Salt and pepper. It begins to sizzle. Brown and crisp edges recoil from the pan. Flip, and the smell of frying egg swishes past. Caught between browned top and searing heat below, the last of the raw liquid cooks, clicking and snapping with change. Too eager to wait for it to cool, tear pieces of egg straight from the spatula, taste the fat on your tongue, swallow the protein, feel your own eggs confer, chatter, comprehend. OK, yes, this is life coming in, animal life; we must make life too. Intricate signals are triggered. The body is ready. Eggs line up and go, go, go.

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