Though I was born and partially raised in the US, I still don’t feel quite fully American. The red, white, and blue does not resonate as mine… nor does the red and yellow of the Chinese flag. I’m stuck somewhere between, like many third-culture kids. But nonetheless, America, you have provided me and my family with so much
love food and care food. Thank you and happy birthday!!
I’m going to be ironic and post about my favorite Chinese breakfast dish (well… one of my favorites) on this glorious birthday. This dish, 牛奶鸡蛋 or Milk and Eggs, is something my grandpa always made for me because it is, in his mind, the most extravagant thing you could make for breakfast. It contains milk, sugar, and eggs, three things that were so rare in his lifetime and my mother’s childhood that it has, to this day, remained special in our family. Essentially, you poach an egg in milk. Milk tends to burn very quickly so you must boil it over low heat. Once the milk is boiling, you add sugar and crack a fresh egg in it. You let it cook for a few minutes and turn off the heat. You serve it immediately in a bowl.
When you eat it, you break up the poached egg so that the yolk spreads… making the milk taste faintly of egg. The process of boiling milk makes the milk taste extra creamy so that even skim milk tastes whole. Gosh this is so good. Sometimes we add a little bit of oatmeal to the milk so that we get a little more fiber and texture. Mmm…
Alright, off to the festivities. I’m going to have a fancy hot dog party so stay tuned for my post on that.