Eggs, for some unbeknownst reason, fail to receive the recognition I figure they’re more than deserving of. I’m not entirely sure why they sort of seem to be frowned upon by so many, and, honestly, good riddance to anyone who does judge eggs – we don’t need that sort of negativity in our lives.
I made breakfast for dinner a few evenings past, and while cooking eggs for myself and Blaine, I couldn’t help but consider how damn versatile eggs are. Not only are they versatile in terms of the many dishes they are incorporated into, baking being a prime example, but they’re also ridiculously versatile in the context of the many ways they can be prepared to consume. They can be scrambled, fried, poached, made into an omelette, made into eggs Benedict, used to make egg salad, made into devilled eggs … eggs really are the GOAT of the cooking world in this sense.
Eggs are also rather affordable in the grand scheme of proteins, and they pack a protein punch. They’re simple to prepare, depending on your preference, and they pair well with a variety of carbohydrates. A lot of us tend to associate toast with eggs, and as splendid as toast is, French fries are also fucking bomb with runny eggs. Don’t knock it before you try it.
Personally, I prefer to eat my eggs over-easy or poached, and I am not, by any means, a fan of overcooked egg yolk. I’d rather guzzle gasoline than attempt to choke down a flaky, dry-ass egg yolk, but I’m not here to make assumptions on your mental state if that’s how you prefer to eat yours.
Eat more eggs, people. They’re affordable, keep for quite a while in the fridge, and can be transformed into just about anything your stomach desires.
Photo by Raiyan Zakaria on Unsplash
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