My mom was the kind of mother that got up with us every morning during the school year and was sure we didn’t leave unless we had eaten breakfast. Not just any kind of breakfast but usually a hot breakfast. It could be just about anything, French toast, hot cereals, and eggs of any type.
While I really enjoyed (and still do) hot cereals, two of my personal favorites were eggs over easy and, her own concoction she called “milk guggies”. Milk guggies were eggs poached in seasoned, buttered milk served in a bowl on a piece of buttered toast with the warm milk ladled over the top. I can taste it, see it, and smell it as I write this. To this day, I love eggs over easy, the soft runny yolk wiped up off the plate with a piece of toast. My mom seemed to make eggs over easy perfect every time. One morning though, she handed me my eggs one of which had a broken yolk.
I looked at those eggs and, feeling confident from seeing her do it many times, remember asking her if she wanted me to show her how to make an egg over easy without breaking the yolk. Standing at the stove, she offered me the spatula. Challenge accepted. I stood over that fry pan and I think I broke the yolks of three eggs in a row before my mom stepped in and before I went through the whole dozen. She told me to sit down and eat, lesson learned. Her status as best cook in the family was never challenged again. From our own experiences (and I’m sure yours) we’ve found out that kids really love to cook. I still do! Since our first Kid’s Camp in 2009, hundreds of kids have been introduced to some of the “fun fundamentals” of cooking and baking. The dates for this year’s camp are June 18, 19 and 20 from 9 am to 5 pm, only $165 per person for all three days and space is still available.
If you have any favorite food or cooking memories growing up, please share them with us.
Al Zehnder, CEO of Zehnder’s of Frankenmuth