There we are, standing together by the stove, watching an egg fry. It’s inside a metal ring placed on the flat base of the frying pan.
Some air has got under the egg and it expands, making the egg bubble up from underneath; it heaves and shivers, swells and shrinks, then swells some more, creating its own rhythm, bom -di-di- bom -di-di- bom… The runny white spills over the edge of the ring and trickles down into the pan in runnels, where it solidifies.
Like an active volcano, I think. And look at those patterns made as the egg cooks. You can see through the clear part of the uncooked white to the cooked bits underneath…that’s neat…
I look at my husband, wondering how to express the fascination of taking time to watch such an ordinary, everyday thing.
“Interesting, isn’t it,” he says, “how the different proteins cook at different rates. The
coagulation denaturation time is governed by -“