If you think that scrambled eggs are merely attempted omelette gone wrong, then hurriedly chopped up with a frying slice...well, you HAVEN'T had scrambled eggs then my friend!
Scrambling eggs is an art. The perfect scrambled eggs are smooth, creamy and melt in your mouth. Sprinkle sea salt or little pearls of roe on top and you've got a gourmet dish.
The trick to making perfect scrambled eggs is a very very very low, miniscule fire. Many cooks (especially and UNFORTUNATELY many line cooks in diners, hotels and cafes!) MISTAKENLY think that scrambled eggs are to be cooked hurriedly....resulting in hard yellow blobs that are often...well...chewy! Yeeeeucccch!
Perfect scrambled eggs are softly simmered and lovingly coaxed into thickening with a wooden spoon. Be patient. It may seem like a long time....but the eggs WILL start to thicken. :)
Well, today, I decided to have a slice of buttered wholemeal toast as well.
It's funny, but spreading butter on bread always reminds me of Mama (my Mum's mother). Mama died in 1992....just one day after I sat for my last A-level exam paper. (I'll always remember that). She was the only grandma I ever really knew growing up, because Mama Mary (my Dad's mum), passed away when I was 3 years old.
Even though it's been 14 years since she died, my memories of Mama are still so vivid. The way she would hug me, how she has a special way of taking a breath of you when she kissed you on your cheek.... how she'd eat her curry with black soya sauce (a habit I picked up and something everyone else thinks is strange!). Here's a lovely old photograph of Mama and Kong Kong when they were newlyweds.
Well butter reminds me so much of Mama. Because all those years ago, it was very unfashionable, and thought of as unhealthy, to eat butter. So in our home, we had only margerine. Whereas, in Mama's place, she ALWAYS had butter with her bread (French loaf was her favourite...and mine too). I still remember how it was kept....in this blue butter dish with a cover...and I thought it was so original and special because we didn't use a butter dish at home. Margerine comes in a white plastic tub!!
Now thinking back, I remember eating butter on Roti Francis at Mama's place was such a treat.... and thinking how much yummier it tasted than margerine. I think for the ENTIRE year of school in Primary One, I had jam and margerine sandwiches (brought from home) for recess.
Funny how we have memories we didn't even know we had.
THE MOLE
Got an email from Victric yesterday about his latest short film, The Mole. You can view it here:
http://www.digitalfilmfiesta.com/Video_TheMole.htm
I must say that my jaw dropped when I saw it! It's SO GOOD! Very whimsical, quirky yet sad. Think Tim Burton, Melancholy Oyster Boy, Edward Scissorhands....
It was so good that I called Wee Keong immediately raving about it, screaming that he should watch it right away....hehehhehhe... :)
I so admire people who have the tenacity and vision to make good films. Yeah everyone out there wants to call themselves a short filmmaker. But they can't even write a decent story or hire actors who can actually act. It really takes A LOT of work and effort and planning to make a decent film. So 3 cheers for Vic's new film!
