Breakfast for dinner and gas on the range

After executing breakfast for dinner, I’m reminded that if I ever had to teach someone to cook, why I’d use eggs as an early lesson: they’re easy. Also reminded that a tamogoyaki pan has been on my wish list for quite a few years now, and that making eggs are one of the few times that I prefer non-stick cookware.

Pretty much if you can avoid putting egg shells in then pan: you can scramble or fry eggs. Quality may vary wildly between how fluffy and rubber like they turn out, but by and large they’re idiot proof. About the time they’ve started coagulating you probably hit temperature enough for them to be relatively safe to eat, and a new cook is more likely to overcook eggs and have to scrub the pan than they are to generate food poisoning from overly runny eggs. Making eggs are pretty tolerant of being cooked quickly at high heat or slower at low heat, and coagulate rapidly enough that it’s a good lesson in “Hey kiddo, don’t walk off while you’re cooking!” Plus if you add enough cheese, you’ll probably have something edible unless you chip a tooth 😅

Having spent a life around electric ranges, I’m beginning to understand why my mother and most folks I’ve known prefer gas stoves. At first it felt like relearning how to boil and simmer all over but I greatly appreciated the speed savings for making pasta, my first home cooked meal here. The rapid heat control is rather nice for making eggs, especially if you tend to favor the hot and fast approach to scrambling. Making me happy that my first eggs cooked on gas came out both nice and quickly. Plus, compared to the stoves my mother described (or worse, learned to cook on back in the ’50s), any gas range made in this millennium is an auto igniting electric. So even a schmuck like me can use one, lol.