en we were young(er), we usually spend summer at our grandparent's house in Valencia, Bohol. The beach at the back of the house is so post-card worthy with its white sand and coconut trees. When my grandparents died we seldom visit mama's hometown and whenever we do, we would stay at Tiyo Antot (Santos Tampos) and Tiya Pepang's (Josefa Pala-Tampos) house. Breakfast is not complete with scrambled egg roll of Tiya Pepang. I always wonder why it is consistently floppy. So I watched her prepare the eggs. The secret I think is the way it was beaten. The fork which Tiya use to beat the eggs looks as if its bouncing up and down, held a little higher than I used to do. After pouring the beaten eggs over to the pan, she would tilt the it around a little. It would then expand in size and in just a few seconds, its ready roll. Just from the smell, it already tastes good how much more when you actually eat it
Tiya Pepang died last May 16, 2017. I guess the legacy she left is the happiness I felt when I first tasted her floppy scrambled egg roll. This is my tribute on her 40th day. ...and I shall continue to perfect my own floppy scrambled egg roll.
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