This Morning's Encounter with the Kitchen Muse

8/26/22

Early today I took it slow, as that is what my body and soul demanded. I luxuriated in the permission - something I've been withholding ruthlessly from myself.

First was the makeshift latté made with some strong coffee and a countertop cream frother.

Then I cheered the girls as they took off for a big day at highschool complete with a band performance and football game tonight…  Instruments clunking out the door.

A few heartbeats later I was ready to make an omelette.

Butter in the pan, three eggs whisked, soaking up the space to create, I got hit with a wild idea. It was out of nowhere, so now I'm just attributing the inspiration to the Kitchen Muse.

Throw some rice vinegar in those eggs and whisk it up.

Huh... really?

My instincts have been a little off-center the last couple of days. So I wasn't sure I could trust this wild whimsy, yet it hooked me.

“Wait… won't it make them curdle or maybe cook-up tasting off?” I may have said this aloud.

But then I just did it.

I... whisked about a tablespoon of rice vinegar into my scrambled eggs and spread them into the slow bubbling low-heat pan, watching them pale up and present with a beautiful palette for an omelette like a full moon. I love that moment. Three slabs of salted tomato - 1,2,3 - then pepper. Then the Swiss snowfall.

I noticed that the eggs handled better. They were more maneuverable with my trusty bamboo spatula. And then I recalled that we know to put vinegar in egg-poaching water to help the eggs hold together. Interesting. Coincidence? I doubt it. This omelette was easy to work with.

Within a few moments it was ready to slide onto a plate and I took my seat, removing my glasses and leaning in.

I took my time... listened to the sounds of the fork breaking the glistening layers, the squidge, the release of steam, the string of melty Swiss. The aroma of the cracked black pepper.

I took a bite.

There was no noticeable hint of acid anywhere, but I could taste the eggs a little bit better and there was a flavor I can't quite put my finger on that was lovely. Maybe just a floral hint. Elevated. Sublime.

There wasn't one bite where you could have convinced me someone put vinegar in these eggs.

Which is why I'm going to keep doing it.

I enjoyed this experience every bit as much as I just convinced you I did, which is why I never took a picture. So there's a substitute image below of an eager, ripe and proud Tennessee tomato hoping for your approval.

🔥 My only advice, don't try this with a strong vinegar. I think seasoned rice vinegar was just the right fix. It's mild and a little salty and a little sweet.