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Scrambled Eggs
My client Jeff C invited me out to a dinner meeting at a Japanese restaurant,
Ichiban's. I normally don't care for Japanese food but as long as there's
something besides miso soup and sushi (which I affectionally called “bait”)
I'll go.
Especially if I'm not the one paying for it.
So we're sitting at the table, type type of table where they cook the food
for you right there and the cook is standing on the other side when he tosses
this egg up in the air and catches it with a spatula. It's not broken mind
you. He then flicks the egg in the air and catches it again with the spatula.
He does this about a dozen times, working up speed when snick the spatula
goes vertically through the egg cleaving it in half and spilling the contents
onto the cooking surface sending the shell to either side.
I wonder how many eggs one has to break to perform that particular cooking
maneuver?
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