A love letter to eggs.
Dear eggs,
I just wanted to thank you for everything that you do, you gorgeous & self sufficient food you. Some could say that you carry the entire food industry on your strong yet fragile shells. I certainly do.
You transform literally any leftovers into a gorgeous breakfast (pizza, chipotle bowls, lo mein) no matter whether you’re scrambled, fried, or poached.
You dress up the average, tired burger without jacking up the price.
You turn a woodfired pizza into brunch with your over easy ways.
You make “we have nothing for dinner” an event we all love, Breakfast for Dinner.
Without your literally perfect ratio of protein & fat, dear eggs, we wouldn’t have brioche and therefore would be without perfect cinnamon rolls, the best french toast, not to mention cookies, brownies, and cakes.
Your whites offer the world my all time favorite sweet, macarons. I’m also a big fan of your meringue, with a texture like nothing else; that when toasted adds the perfect air of smokey caramelization. That protein also offers the perfect structure for swiss meringue buttercreams and souffles.
Those rich yolks allow us to transform bitter citrus juice into a luscious curd or add some butter, sugar, & cream for a succulent custard. They add flavor to egg washes and denseness to cakes. When cured they attain a savory punch of flavor that is unparalleled. The yolk of a poached egg can add a silky thickness to broths, soups, & chilis, a cold weather favorite of mine.
I guess, beloved eggs, I just needed everyone to know that I don’t think I could make it a single day without you. I wouldn’t be able to do my job, wouldn’t have survived this vegetarian year, would feel lost not only in the morning, but every noon & night.
Cheers to many more full & satisfied years.
Love Always,
Shelby
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