Cooking Expertise

We start each day in Beijing with a breakfast at the hotel. It is buffet style with an assortment of continental, American and Asian items. Nothing really interesting to report here except for the cooking utensil of choice used by the egg station cook. Apparently he has decided that a flat wooden stick approximately twice the width of a chopstick to be the most efficient tool to cook eggs with. I find it comical the amount of effort exerted in trying to manage the cooking egg, hopelessly sticking to the pan edges.

I've thought about suggesting to him the brilliant invention called the spatula, but he doesn't look like the kind of person who would bother with such ridiculous observations that early in the morning. So I've left frustrated-enough alone and thank him kindly each morning for my stabbed-to-death omelet.