Khok: Scrambled bread

Do you like cheese sandwiches? I do, and so does my nephew, Pannon.

One afternoon this week, we watched cooking tutorials, particularly, sandwich hacks. We were so enthralled by the beating and flipping to the point we were challenged to try them.

First on the list was The Cooking Foodie’s “French toast omelette sandwich” that looked easy enough to do.

We had the three eggs, black pepper, green onions for chives, salt, butter and cheese. Since we didn’t have triple cheddar, we used bottled grated Parmesan and cheddar from a box.

We got to work. Pannon beat the eggs, while I buttered our trusty wok. Bad idea, I later found out.

I poured the eggs into the wok. Sure enough it did not spread out because for one thing, it had a curved bottom, and it was not wide enough. But we went on, dipping two pieces of sliced bread into the eggs.

“Do you think it’ll work, Uncle?” Pannon asked. “Any jester can do it, Panz,” I replied in a shaky voice.

As the egg started to congeal, I scurried around the kitchen for the proper turners: a solid turner and a slotted turner. I only had an Asian turner and a spatula!

No worry. I flipped the omelette-bread to toast the other side, the way the tutorial showed it, but my spatula could not hold the egg well. The omelette broke into pieces.

“It’s okay, Uncle. I love scrambled bread.”

“Me too, and with lots of ketchup.”

“We’re not jesters, Uncle. Can we try again tomorrow?”

“How about the other sandwich hacks on our list?”

“We can’t stop at one failure. I learned in school how Thomas Edison failed 1,000 times before he came up with a working light bulb!”

After that light bulb moment, I realized I needed a flat, nonstick pan and the appropriate turners.

I found the pan and a box of brand new spatulas and turners stashed away in our storage cabinet.

“What’s the project?” my Aunt Tita Blitte asked.

Uncle Gustave butted in. “They’re wrecking the kitchen.”

Unfazed, Pannon and I started from the top again.

When we reached the part where we had to flip the omelette, we gave each other high fives to bolster our confidence. Although it did not flip perfectly, it landed on its belly the way the video showed. Now we could fold the egg into the four corners of the bread.

We placed sliced cheddar cheese, grated Parmesan cheese, thin slices of fried Spam and minced green onions on one side of the bread, then tipped the other sliced bread to cover the fillings. We cooked both sides of the omelette to a golden brown toastiness.

“Too much work! Can we have old style sandwich next time?” Pannon asked. I smiled.

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