Y’all know by now that I don’t like okra, and that there are several other vegetables I don’t particularly care for. But every now and then I get a compulsion to give one of these disliked vegetables another shot. Maybe it’s because, as a child, I was repeatedly encouraged (under duress?) to “try” things I already knew I didn’t like.
Over the years I have in fact grown to like formerly disliked vegetables, so I can’t reject the possibility, remote as it may be, that with the right preparation method a disliked food can be made palatable or even delectable(?).
This time okra got another shot at convincing me that it is legitimately an edible vegetable. I used the recently fermented pickled okra. And because Faye used the last two eggs in the refrigerator to bake cookies I used a few of the glassed eggs. After all, that’s what they are for, so that you have eggs when you don’t have eggs.
I rinsed the okra to remove some of the salty brine and blotted them with a paper towel.
I laid a single layer of okra slices in a hot oiled skillet and poured beaten eggs over top.
I covered the pan, turned the heat down low and left it alone until the eggs were set enough to flip.
Nope, I still don’t like okra.