Closed kitchen eggs are an easy way to make the most delicious eggs. Reference in “The Rules of Civility” and brought to life for the egg lover to enjoy!
I just finished reading Rules of Civility: A Novel
This sophisticated and entertaining first novel presents the story of a young woman whose life is on the brink of transformation. On the last night of 1937, twenty-five-year-old Katey Kontent is in a second-rate Greenwich Village jazz bar when Tinker Grey, a handsome banker, happens to sit down at the neighboring table. This chance encounter and its startling consequences propel Katey on a year-long journey into the upper echelons of New York society—where she will have little to rely upon other than a bracing wit and her own brand of cool nerve.
Closed Kitchen Eggs
I don’t know why but when I read this passage about the Closed Kitchen Eggs, I couldn’t stop thinking of them. I finally made them the other day and was so pleasantly surprised. They were delicious! Simple and delicious!
“I cracked two eggs in bowl and whisked them with grated cheese and herbs. I poured them into a pan of heated oil and covered them with a lid. Something about heating the oil and putting on the lid makes the eggs puff up on contact. And they brown without burning. It was the way my father used to prepare eggs for me when I was a girl, though we never ate them for breakfast. They tasted best, he used to say, when the kitchen was closed.” – Rules of Civility
I hope you like this recipe. It’s my new fast and easy way to make delicious eggs. I imagine it would taste great with a variety of herbs and spices; both fresh or dried. Try these, I promise you won’t be disappointed and may never make eggs any other way.
If you like this recipe here are some more of my egg dishes you may like.
-
- Omelet in a Jar
-
- Herb Turkey Egg Wrap
-
- Low Carb Sausage and Egg Noodles
-
- Breakfast Pizza
Recipe: Closed Kitchen Eggs
Closed kitchen eggs are an easy way to make the most delicious eggs. Reference in "The Rules of Civility" and brought to life for the egg lover to enjoy!
Ingredients
- 2 eggs
- 2 Tablespoons grated Romano cheese
- 1-2 Tablespoons Penzey's Sunny Paris Seasoning Any herbs or spices will do but I prefer this one.
- salt and pepper to taste
Instructions
-
Spray a small skillet with cooking spray or oil.
-
In a bowl, whisk your eggs, cheese and spices.
-
When pan is good and hot, add egg mixture and then put a lid on the pan. Turn down to medium. Check in a few minutes to see if the eggs are done on top. Enjoy!
Virginia
Thanks for the recipe—haven’t gotten that far in the book!
This is not so different from Cordon Bleu chef Dione Lucas‘s c1950 recipe for a French omelette. She instructs that after you fold the omelette, put a few drops of water in the hot pan and cover it. The steaming makes the entire omelette puff up, and it’s delicious!
My mother, who went to Lucas’s NYC school in 1949 or 1950 as part of her training to be an exemplary wife, had her cookbook, from which I learned to cook!
Megan
Thank you so much for putting this online. I also read the book and loved the idea, so I tried them and they were great! I didn’t have access to my book and couldn’t remember the recipe (though it really is simple). So, I decided to look it up online. And, I’m glad I did. Your post is great. I really liked both his books and cannot wait for the next.
Karie
Thank you for sharing!! I read the book too and wanted to try them!! So easy and yummy!
Denise
Hi Karie, I love that recipe and that book! Thanks for stopping by.
Timothy Coleman
I also loved the book and looked up the recipe online and found myself here. I have just tried them; I cannot say they were a great success. My problem was not being sure of the temperature for cooking. Should it be gentle as for scrambled eggs or fierce as for an omelette? I tried the latter, but by the time the top was cooked the bottom was rubbery, Next time, I will try a gentler heat.
Denise
Hi Timothy, I think you would cook them over a medium low heat because you have to cook them longer than scrambled eggs and you need the top to cook so you don’t want the bottom to get burnt. Hope that helps!
Sally Juras
Loved the book and like you the eggs stuck in my head. Going to do this tonight with some salmon and fried potato filling! 🤞🤞🤞
Denise
Hi Sally, I just eat some eggs this way yesterday. The fried potato filling sounds delicious!
Heather
I too paused in my reading to search for Closed Kitchen Eggs. I look forward to making them, and love that we all ended up here after reading this passage!
Denise
Hi Heather,
I really enjoyed that book and I like another of his “A Gentleman in Moscow”. And I am grateful for his closed kitchen eggs because they work perfectly! Thanks for taking the time to comment!
Claire
Thanks so much for posting this! I just read the book (I had read A Gentleman in Moscow first, and loved it so much that I sought out Rules of Civility) and also got obsessed with this egg recipe. Yummy!
Denise
That’s great! It was a good book. I might have to suggest it to my new book club. 🙂
Denise
Claire,
That’s great! It was a good book. I might have to suggest it to my new book club. 🙂
Thanks for stopping by My LIfe Cookbook!
Julie L
Just found your blog by way of the same book that inspired your recipe! I’m reading Rules of Civility and paused to search closed-kitchen eggs. Yours sound scrumptious! I’d describe this book the same way and encourage your readers to enjoy this recipe while reading it–perfection!
Denise
Hi Julie, I loved that book too! Thanks for stopping by!
Patti
Yummy, I can’t wait to try these on the weekend. A fun new and easy way to make eggs!
wildviolets@comcast.net
I love these! Hope you like them!