Saturday, September 29, 2012

Clock's Eggs

Growing up, my parents used to make "Clock's Eggs" for my brothers and I. I'm sure Clock (my grandfather) made them for us too, but most of my memories are in our own kitchen, on a weekend morning, with my brothers eating plate after plateful (they loved the eggs 10x more than I did).

Fast forward just a "few" years, and my dad decided to make some for the boys when they were babysitting a couple of weeks ago. Logan and Callum LOVED them, scarfing down three helpings each. What's amazing is that they refuse to eat any other type of egg (like scrambled) but this method makes them taste sooooo different! (not) :)

So what's the deal with Clock's eggs anyway?  How are they made and why do we call them that?

My grandfather ran a Chinese restaurant for 50+ years, always inventing new things to serve. One of the things he liked to do was cook eggs super thin and flat like a pancake, then slice the "pancake" thinly, using those thin slices sprinkled as garnish on several of his dishes. My dad learned how to cook, working in my grandfather's restaurant, and I'm sure picked up this neat little side dish while there. Who actually first thought to serve it to us kids as a breakfast dish, I'm not really sure. But that's what we ate all the time as kids and why we called them Clock's eggs.

If you want to try making them, it's really simple. Beat up a couple eggs in a bowl, I add a little garlic powder, salt and pepper while beating. Fold that into your small frying pan (with a bit of oil or butter coating the bottom). Here's where many will then mix the eggs to create their scramble. Don't do that, just let it cook a bit, then flip over to cook the other side of the "pancake" as well. It might puff a little while cooking but it's ok. It'll lie flat once you remove it from the pan.

Slide from the pan to your chopping block and slice the circle, lengthwise, into the thinnest strips you can possibly manage. The thinner the better, because somehow they taste better (and are more fun) for the kids. :) I sprinkle a little salt all over the top before I begin slicing but my dad (and grandfather) use "Clock's Seasoning". I don't have any, but it's essentially a mixture of salt, garlic and msg, I believe. (Don't judge. We're Chinese, which means everything tastes better with msg!). ;-)

Don't turn the heat too far down because chances are you, or your kids, will ask for several more after the first helping. Enjoy!

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