Nana’s Softly Scrambled
Tuesday, April 19, 2011 at 4:00AM 
My Nana could have eaten eggs and bacon for breakfast, lunch and dinner. Mind you, she didn’t, as that would not have constituted a proper diet, but it was decidedly her favorite meal and aroused in her the same genuine joy and finger-licking enthusiasm morning after morning for 90 years. Any style of egg would do, but the best was scrambled and when done right, moist and soft, well that was what she called ambrosia.
No eggs were better than those served at the hotel’s daily breakfast buffet on our family trip to Prachatice, the small Czech town where my great grandfather (Nana’s father) was born. Of all the experiences on this pilgrimage, it was the tale of these eggs, (along with that of an eccentric tour guide at the Budweiser plant) which became the stuff of lore; quite fitting, given Nana’s innate love of a well-cooked egg (and a cold beer).