It's such a sexy thing. Not just the smooth, voluptuous form, but also the way it can make a meal. The way you can use a fork to whisk two eggs, toss them in a hot pan, swirl them a bit, add grated Heidi gruyere, and call it dinner. The way the perfect poached meringue dissolves like fairy dust on the tongue, leaving only a sigh and a whisper. But an egg is also a sign of Easter, a reminder of days spent hunting through the undergrowth for chocolate gametes.
Eggs are an enigma.
They are so hard to cook perfectly, yet so easy. I even started my cookbook, Kitchen Basics, with eggs because if you can cook an egg right, you can probably cook anything. It's not rocket science, but it's not like falling off a log either. Great egg dishes of the world are great indeed. I've listed 10 favorites, but am also enamored with poached eggs, and consider fried eggs with steamed jasmine rice and sweet chilli sauce a brilliant home-cooked meal.