My godfather once told me the following joke:
So.. why One egg is un oeuf? Because so often it is! My mission is to share how much fun weeknight cooking and kitchen experimentation can be, with the egg as example to bind together my approach (groan, again).
While all the dishes on this site involve more than just an egg, the idea underlying each is that cooking is simple. Like 20-30 minutes from fridge to fork simple. For me, each meal is a personal challenge in creativity: what can I make out of the contents of my kitchen? How quickly can I be done from start to finish? That's how most of these dishes came to be.
Sure, you'll be slow at first - you'll get faster (I did). You'll break yolks when you flip an egg over easy - but less and less often. You may never get the hang of peeling a hard boiled egg (I haven't), and you'll probably have a few disasters as you get more ambitious (hello, smoke alarm while trying to impress a date)! BUT - when you have to scrap scorched lamb chops, you'll be so grateful for eggs standing by in the fridge as your backup plan.
Thanks for reading – and please let me know of specific topics you’d like to see addressed here! Happy cooking and bon appétit!!
Q: Why do people in France eat only one egg for breakfast?A real groaner, yes. At the same time - it kind of represents how I feel about cooking.
A: Because in French, one egg is un oeuf!
So.. why One egg is un oeuf? Because so often it is! My mission is to share how much fun weeknight cooking and kitchen experimentation can be, with the egg as example to bind together my approach (groan, again).
While all the dishes on this site involve more than just an egg, the idea underlying each is that cooking is simple. Like 20-30 minutes from fridge to fork simple. For me, each meal is a personal challenge in creativity: what can I make out of the contents of my kitchen? How quickly can I be done from start to finish? That's how most of these dishes came to be.
Sure, you'll be slow at first - you'll get faster (I did). You'll break yolks when you flip an egg over easy - but less and less often. You may never get the hang of peeling a hard boiled egg (I haven't), and you'll probably have a few disasters as you get more ambitious (hello, smoke alarm while trying to impress a date)! BUT - when you have to scrap scorched lamb chops, you'll be so grateful for eggs standing by in the fridge as your backup plan.
Thanks for reading – and please let me know of specific topics you’d like to see addressed here! Happy cooking and bon appétit!!
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