Dear Humans,

I bought two-dozen eggs last weekend, so I’ve been cooking up lots of eggs. Good thing there are many, many ways to cook an egg. 

I’ve boiled them, fried them, scrambled them, made them into an omelet, put them in banana bread, and even used the whites to make a drink nice and foamy. I ate them almost every way except for raw. 

Because eggs have two parts–the white and yolk–and because eggs are so sensitive to heat and change, we can do a lot with them. But that also makes them easy to screw up. Break them, under season them, overcook them, make a sticky mess in the pan. Like most things in life, the weaknesses and the strengths walk next to each other, hand in hand.

Sincerely,

Mr. Curt