Happy National Egg Day!

I'll hold off on any egg puns...for now. I am thrilled about today because eggs are one of my favorite foods. Oh the egg. Great as savory and great in sweets!


Coincidentally, I just took an Egg Tech class with Peter Berley last week and he began his class by quoting from Harold McGee's book, On Food and Cooking. I think this passage sums up today's excitement.

...from a light, insubstantial meringue to a dense, lingeringly rich custard. Eggs reconcile oil and water in a host of smooth sauces; they refine the texture of candies and ice creams, they give flavor, substance and nutritiousness to soups, drinks, breads, pastas and cakes; they put a shine on pastries; they clarify meat stocks and wines. On their own, they're amenable to being boiled, fried, deep-fried, baked, roasted, pickled and fermented.

What other food can do all those things? Hard to say, but that the egg makes me eggstatic. (I could only hold off for so long...) So go and eat an egg today but be sure to buy organic and pastured eggs, or straight from the farmer.