When they won’t drip off the fork, they’re ready!
Years ago, my wife was ill and – as is sometimes the case with sick people – was rejecting food. Too spicy! Too bland! Too crunchy! Too much like – food!
I have a strong feeding instinct and it was being balked. Then, as in a dream, I saw it – a savory egg custard. What sickie would not love such a thing!!?
But – a traditional egg custard would not have the texture I felt she wanted and I felt it needed a little updating.
I soon found myself in the kitchen making what we now call gentle eggs. Our son asked me what I was making that took so much stirring and I said something like “Oh, I’m stirring them a lot, but I’m stirring very gently!” to which he responded, “So – these are “gentle eggs”, then?”.
