Subject
Nabokovian eggs
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Below is a recipe for eggs the way Nabokov supposedly liked them cooked, but
I wish they would have cited a source. Does anyone know?
-s
http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque<https://messaging.umt.edu/exchweb/bin/redir.asp?URL=http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque>
A recipe for boiled eggs Vladimir Nabokov wrote in 1972, after he had moved
to the Montreux Palace Hotel in Switzerland, where he would stay until his
death.
Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for
one person) out of the refrigerator. Hold them under the hot tap water to
make them ready for what awaits them.
Place each in a pan, one after the other, and let them slip soundlessly into
the (boiling) water. Consult your wristwatch. Stand over them with a spoon
preventing them (they are apt to roll) from knocking against the damned side
of the pan.
If, however, an egg cracks in the water (now bubbling like mad) and starts
to disgorge a cloud of white stuff like a medium in an oldfashioned seance,
fish it out and throw it away. Take another and be more careful.
After 200 seconds have passed, or, say, 240 (taking interruptions into
account), start scooping the eggs out. Place them, round end up, in two egg
cups. With a small spoon tap-tap in a circle and then pry open the lid of
the shell. Have some salt and buttered bread (white) ready. Eat.
<https://messaging.umt.edu/exchweb/bin/redir.asp?URL=http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque>
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Contact the Editors: mailto:nabokv-l@utk.edu,nabokv-l@holycross.edu
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Visit "Nabokov Online Journal:" http://www.nabokovonline.com
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I wish they would have cited a source. Does anyone know?
-s
http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque<https://messaging.umt.edu/exchweb/bin/redir.asp?URL=http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque>
A recipe for boiled eggs Vladimir Nabokov wrote in 1972, after he had moved
to the Montreux Palace Hotel in Switzerland, where he would stay until his
death.
Boil water in a saucepan (bubbles mean it is boiling!). Take two eggs (for
one person) out of the refrigerator. Hold them under the hot tap water to
make them ready for what awaits them.
Place each in a pan, one after the other, and let them slip soundlessly into
the (boiling) water. Consult your wristwatch. Stand over them with a spoon
preventing them (they are apt to roll) from knocking against the damned side
of the pan.
If, however, an egg cracks in the water (now bubbling like mad) and starts
to disgorge a cloud of white stuff like a medium in an oldfashioned seance,
fish it out and throw it away. Take another and be more careful.
After 200 seconds have passed, or, say, 240 (taking interruptions into
account), start scooping the eggs out. Place them, round end up, in two egg
cups. With a small spoon tap-tap in a circle and then pry open the lid of
the shell. Have some salt and buttered bread (white) ready. Eat.
<https://messaging.umt.edu/exchweb/bin/redir.asp?URL=http://slog.thestranger.com/2008/10/eggs_a_la_nabocoque>
Search archive with Google:
http://www.google.com/advanced_search?q=site:listserv.ucsb.edu&HL=en
Contact the Editors: mailto:nabokv-l@utk.edu,nabokv-l@holycross.edu
Visit Zembla: http://www.libraries.psu.edu/nabokov/zembla.htm
View Nabokv-L policies: http://web.utk.edu/~sblackwe/EDNote.htm
Visit "Nabokov Online Journal:" http://www.nabokovonline.com
Manage subscription options: http://listserv.ucsb.edu/