I went to make myself some closed-kitchen eggs. I cracked two eggs in a 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 upon 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.
