"... the immense, tender, terrible, heart-breaking beauty and solemnity of Eggs."
-- Frances Hodgson Burnett, The Secret Garden
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| Brown eggs 3-5-14 |
"I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee."
-- P.G. Wodehouse
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| Brown eggs (2) 3-5-14 |
EGGS RATED
These eggs
Are eggscellent.
I'm not eggsaggerating.
You can tell by my eggspression
They're eggceptional ...
Eggstra fluffy,
Eggstremely tasty,
Cooked eggsactly right
By an eggspert
With lots of eggsperience.
Now I'll eggsamine the bill ...
Ooh -- much more eggspensive
Than I eggspected.
I gotta get out of here.
Where's the eggxit?
-- Shel Silverstein, Falling Up
If I was forced to eat a single food every day for the rest of my life, it would be eggs like these.
Unlike the uniform, carbon-copy, egg factory eggs in the supermarket, these beauties have individual personalities. Each one bears the unique fingerprint of the chicken that laid it. Some are smooth, some are bumpy and lumpy. Some are satiny, others rough and chalky. Some have little tiny speckles, and some have big fat freckles. Some are nicely egg shaped, others are rounded or long or pointy. Some have grooves and wrinkles like sheet marks on skin. They are all different shades of brown, from light latte to deep caramel (occasionally white or even soft grayish blue). They are all different sizes, from petite, demure little lovelies, to overgrown extra jumbos that make it impossible to close the carton over their bulging tops. Even their yolks are each slightly different in size and color. But typically, the yolks in these eggs are unbelievably large and vivid -- not the weak little pale yellow wrinkly ones you're used to, but deep, glistening, orange-gold fatties.
What they all have in common, though, is their deliciousness.
If you've never tasted the difference between a run-of-the-mill grocery store egg and a days-old one fresh from a free-range organic fed chicken living in a backyard farm, well, then you haven't really tasted an egg in all of its glorious egg-i-ness.
Now, if you'll indulge me in a little bit of food porn ...
How people like their eggs prepared is about as individualistic as how they like their PB&Js.
I like them sunny-side-up. I nibble the white part, little by little, all the way around until all that's left is the jiggly, golden, liquid center, which, if it's not too huge (and it sometimes is), I eat in one whole bite, letting the yolk ooze onto my tongue and fill my whole mouth with it's warm, velvety goodness. Sometimes I close my eyes for this last bit so I can savor it better. It's too good to rush it.
It's a beautiful moment, every single time.
(Can someone please tell me where I can find those people who force you to eat a single food every day for the rest of your life?)
Some food fills your stomach. Some food feeds your soul.
