Robust enough in their own flavour that you can eat them alone in so many ways - it's amazing. Just stop and think about it...boiled, fried, poached, scrambled. Then there are numerous dishes in which they can be used, I certainly get through boxes of them when baking...especially birthday cakes but that is another post entirely.
Now when it comes to The Two Monkeys (who are currently 2 and a half-ish years and nearly 1 years) then eggs do actually prove a bit problematic. They will devour eggy bread in minutes but give them a fried or boiled egg and its picked over or pushed aside or ignored. Their most favourite form of egg is an omelette or frittata which I fill with shredded veggies and cheese...just typing this is making me hungry!
And sizes, eggs come in all sorts of sizes. Now I have held (and stood on) an ostrich egg and it is really huge, an omelette made from one of those would be the equivalent of 22 chicken eggs. On the other hand quails eggs are tiny, and while they are not my favourite to eat they are very pretty to look at. In fact we have a carved ostrich egg that we put a light inside of and use as our Christmas tree topper, and lets be honest painted eggs at Easter hanging on twisted hazel can be so beautiful... so yet another use for them, home decor!
I mostly buy chicken eggs but I know duck eggs are particularly good for baking with and I have made a point of using them to make things when cooking for a friend who cannot eat chicken eggs.
I cannot imagine a culinary world without the humble egg and so I would like to raise my glass to the most versatile of all cooking ingredients.
An ode to eggsNot only are you curves beautiful
as you lie there in your carton.
The hue of your shell is alluring;
duck blue, white, brown but not tartan.
You are the epitome of yumminess
and can be used in all sorts of ways.
When removed from the fridge for lunch,
my stomach will never be dismayed.
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