Lesson #4: Escoffier’s Toque

It is said that the folds of a toque blanche (chef’s hat) is indicative of how many different ways the chef can cook eggs.

If that is the case, then I deserve no less than ten folds.

I crack three eggs and whisk them with a fork:
they form into a yellow pool
and coagulate                                                                                                                                       on a hot
pan of melted butter.
I eat them in my underwear and singlet.

Omelettes should be eaten bra-less
On a Sunday
Or Monday morning —
Whichever you consider to be the beginning or the end of the week.

A crisp asparagus breaks the lining of an under-cooked yoke and makes it runny.

I cannot poach an egg without the aid of cling wrap;
it’s like using a condom, in a way.

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