Nash, Edith / Practice the here and now: selected writings of Edith Nash
Sour eggs, pp. 31-32
32Washington, D.C. from Toronto where we were living at the beginning of World War II, we had to decide on someone to bring up our children in case we were killed and we chose Abe and Mary. All four of our parents were living, but we were not eager to have our children in their clutches. Mary Fuji had read a recipe in Gourmet magazine called Sour Eggs and often made them for us — at our place or theirs. She fried a little cut up bacon, added chopped onion and let it get somewhat soft, added vinegar to taste, a little water, a little corn starch in the water, and salt and pepper. When it thickened, she put in 2-4 eggs, covered them and let it cook, probably less than three minutes for just set, and plopped it all on a plate. I'll go make some now. Mary was a careful cook; everything tasted delicious. We spent a Japanese New Year's festival time with her family in Hayward, California and had raw fish (sashimi) for the first time as well as several other wonderful delicacies to our great delight. Her younger brothers and sisters ate fried chicken which they preferred. This was all before the Japanese families of California — Japanese born and U.S. born alike — were suddenly banished from their homes and businesses and spent World War II in .-.---~ - desert camps. Abe and Mary were graduate students in Chicago by then and chaired a Korean language project for the Army, but this did not protect Mary's family from removal. They were luckier than most of their neighbors. Their flower growing business and home were well taken care of by strangers who rented it while they were gone.
Copyright © 2001 Edith Nash. For information on re-use see: http://digital.library.wisc.edu/1711.dl/Copyright