“I eat this at least once a day,” she told me. She pierces her fork straight down into the food, so she has an even distribution of Maggi-tinged yolk, crisp-edged egg white and steamed white rice, fluffy as a fresh-raked pile of leaves, on her tines. She breaks the yolk and mixes the Maggi into it, creating a makeshift gravy that drapes the rice in eggy gold. For Dang, who is a pharmacist, there’s a ritual to eating this simple but potent dish, one she has upheld since she was young. Then, over the yolk, she pours a little Maggi sauce, a dark, savory potion of wheat protein. She fries a single egg sunny-side up and places it on a small plate of leftover jasmine rice. Most of these eggs go into a snack she makes for herself when she comes home from work: egg rice. Every two weeks, Christina Dang buys a carton of 18 eggs from the Costco near her home in San Diego.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |