When I was a little girl, I was sick a lot. Between my evil tonsils and my rotten ears, I was down for the count pretty often with tonsillitis, bronchitis, ear infections, strep throat and—in second grade—mononucleosis. And I tended to pick up any gut virus floating around, something that’s continued to plague me as an adult.
My mother would make me soft boiled eggs on saltines, and I got to drink ginger ale then too. It’s funny, I don’t turn to ginger ale any more when I get sick (probably too closely associated with the various stomach bugs I got), but I still love the soft boiled eggs on crackers.
I will say that no one else in my family loves them the way I do. In fact, they all turn away in disgust. Yes, the eggs are soft and bland (some would say slimy) but isn't that the point? To eat something soft that won’t hurt a tender throat or upset an already roiling gut? Plus they’re easy to make: simply slip an egg or two into barely boiling water and let them simmer for three minutes. Take them out, crack them open and spoon them over the crumbled-up saltines. Add salt if you so prefer (which I do) and then gratefully eat the supreme comfort meal.
|It's a hard boiled egg, but |
doesn't it look like a chicken chef?
Anyway, I came home from work last night running a fever over 102F. I haven’t run a fever in years. And I could tell from how I felt that it was almost certainly going to be an unpleasant night with my innards. So I made some soft-boiled eggs on crackers because I was hungry but didn't want to inflame things more by eating something less soft or bland. I thought about taking a picture of them last night to share with you all. I didn't both because I felt so crappy and also they wouldn't photograph well at all. They look very white and bland—mostly white eggs on all white crackers. But they tasted great.