the egg crisp is born

Sometimes a tortilla needs to go crispy. Even when you had hopes of folding it sensuously around the innards of your meal.

On a late night in my kitchen like tonight, the only vegetable in my pantry is garlic. So, I reached into the far corners of my vegetarian kitchen and looked for a way to make tortillas with garlic a little more interesting.

Here is the story of the egg crisp. Tortillas from the freezer, a little garlic from the market, pine nuts from the co-op, eggs from the crate, and cheese from a cow.. is all you need for a surprisingly satisfying meal.

the recipe: egg crisp

hard•white•cheese
wee•bit•o•salt
fried•crispy•egg
pine•nuts
garlic
tortilla

the method: random progression

1. pull (2) tortillas out of freezer
2. put (head) of garlic into microwave for (2) minutes
3. preheat toaster oven to 200ºc
   
4. wash (2) eggs clean
5. add oil liberally to a wok*
   
6. turn the stove on for a big** fire.
7. remove the softened garlic bulb from the microwave
8. pull the skin off the garlic cloves***
9. recall the oil boiling and crack (1) egg into it
10. sprinkle a bit o' salt as desired onto the egg
11. cover the wok and save yourself some cleaning
    
12. put tortilla(s) into oven
13. return to peeling garlic
14. remove egg from wok (start a second egg...)
15. slice and julienne hard white cheese
16. remember to pull your tortillas out of the oven
17. frame *crispy* as the latest in sensuality
    
18. mash the garlic cloves in a bowl
19. spread garlic mash over crispy tortilla(s)
20. sprinkle pine nuts liberally over garlic mash
21. slide the egg on top
    
22. top with cheese (hope it melts)
23. pick up with both hands and *fold* in half (you will need both hands for this)
24. Enjoy the crunch of the egg crisp
    

notes:

*A wok is recommended because of the small circular cooking surface next to the heat, which allows the oil to concentrate in minimal surface area and thus allows the egg to fry 1) efficiently and 2) in a perty lil' round shape.

**In Mandarin, a "big" fire simply means a full flame (as opposed to a little fire or low heat).

***I used all of the big outer cloves for two egg crisps. Surprisingly, the garlic did not overwhelm, but instead settled into its usual duty of adding nutritious flavor.

If I had had more ingredients, I would've built freely upon the layers, surely adding some green and red. But it was not in my destiny, and as it turns out... it was not needed. The overly crisp tortilla complimented the egg and cheese, and the slippery pine nuts added just the right amount of aroma.

And for a perfect dessert, I recommend a green-tea egg-roll (that is, the Chinese version of the eggroll... a crispy, egg-inspired rolled wafer.)

redefining the eggroll

By now, you might be wondering which liquid will best wash down such a meal. On tonight's menu, I serve up a cup of osmanthus tea, straight from the famous city called Guilin in southern China. The fragrant yellow flowers of the osmanthus tea blend sweetly with the green tea base for a flavor that is unique and intense. Even an average (low?) grade of tea, such as below, will satisfy for many a refill:

have you had your osmanthus tea today?

Happy dining! And as the Chinese would say, "Eat slowly" (慢慢吃) and "eat more" (多吃)!