Culinary School: Notes on Flipping an Egg March 17, 2010

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(Or How to Fake Confidence)

If I’m gonna’ stand here in checkered pants that look like my grandpa’s couch cushions, I’m sure as hell going to cook this fried egg right. I’m gonna’ sizzle it on it’s back in some clarified butter and then I’m gonna’ take the whole thing and flip it into the air and catch it on the other side.

It’s gonna’ be amazing, it’s gonna’ stop the show, its got my name on it. This egg spells Courtney Tsitouris.

Or at least that’s what I want to be thinking. In reality, I’m standing hunched over the range doing circular motions with the sauté pan, trying to convince myself to make the move. The egg whites are set and it’s time. We’re not allowed to use a spatula but didn’t Julia Child say that it’s all about confidence?

Just flip it.
Do it.
Man up.
Flip the egg before it overcooks!

Bam! I jerk my wrist and heave the pan upward. I watch the egg drift in slow motion — my eyes narrowing in on the fragile, yolk center.

“Please don’t let it crack, please don’t let it crack.”

And then I see that darling, whirling disk of protein turn over midway through its flight and slide into the pan again. Lord have mercy. I did it.

I want to throw my arms up in victory and run around the room like I’ve just scored a touchdown. I briefly debate doing some kind of obnoxious Iggy Shuffle. Instead, I slide the egg on a paper plate and back away from the stove, thankful that I survived another day.

As it turns out, cooking an over easy fried egg provides a lovely little life lesson. Have no fear. Tell yourself you can do it. Do it. And then say you knew it all along.

{ 11 comments… read them below or add one }

Barb March 17, 2010 at 8:33 am

Congrats! Today the egg…tomorrow pizza dough! I’ll be waiting…


ken March 17, 2010 at 8:35 am

Great post, I remember the egg day in Cooking 1 it seemed so stressful. Who knew flipping an egg would mean so much but it does! Good job!!!


5chw4r7z March 17, 2010 at 8:35 am

Fake it until you make it.
Thats what I always say.


Sophia March 17, 2010 at 8:53 am

Ha! Love the way you write. Made me laugh out loud. Congrats! Culinary school is not for sissies, is it? :)

I tend to use the same motto 5chw4r7z does in certain situations, but that’s easier sometimes than others. Look forward to the next blog entry.


Carla March 17, 2010 at 9:15 am

Loving your culinary school posts! More, please!


Courtney March 18, 2010 at 5:34 am

Thanks, I’m really lovin’ writing them! It feels a little self important, but I guess that’s what a blog is sometimes. I would have loved to see inside the school when I was still pondering the decision to sign up, so that’s what I’m trying to do.


Meghan (Mahoney) Orr March 17, 2010 at 1:50 pm

COURTNEY!! You are awesome!! I’m not a regular on your blog, but Lauren has raved to me about it and it showed up in my newsfeed on facebook today. I just read that egg post and it is hilarious!! You have so many gifts. You’re a great writer, a great cook, and a great artist (your blog design is perfect!). I hope to check out this blog more often!!

Are you still staying strong with no cell phone?? You are my hero.

:) meghan


Courtney March 18, 2010 at 5:30 am

Meghan, you and Lauren are always so handy with the compliments. Thank you! I’ve got my eye on an iphone but I’m so fickle, I’ll probably just buy it and forget about it. You are MY hero.


Jill March 17, 2010 at 7:21 pm

Damn straight, girl. Cooking an egg gets you many places. I love how you called the egg a whirling disc of protein. I was just thinking today how eggs are probably one of my favorite foods of all time – so versatile, easy and tasty they are! Oh, and I can’t picture you whipping out your camera during class. So ballsy! ;)


Courtney March 18, 2010 at 5:32 am

I left my pride with the pants.


Mandira March 18, 2010 at 8:55 pm

this post literally made me smile. i could so picture this all going down. well done. i love LOVE ur blog. always look forward to reading and great photos also!



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