Eggs are one of the most versatile foods to work with. They thicken sauces, add richness to baked goods, and bind patties and loaves. And that's all before you start cooking eggs to eat by themselves!
When I was in college, I ate eggs because they cost about ten cents each and actually had protein and nutrients. I soon got bored with just a microwave-scrambled egg each day. So I taught myself how to make perfect poached eggs with viscous, runny yolks. I even tried tamagoyaki, sweet Japanese omelettes. I fell in love with creamy soft-boiled centers and fluffy soufflés.
Eggs are still my favorite food. If you're looking to perfect your poaching technique, pick out the freshest carton from your farmers market, or simply add variety and substance to your diet, you'll find what you're looking for in this blog.