You see, I like chicken feet, tongue, snails, blood sausage, frogs legs, raw sea urchin, haggis, even Brussels sprouts. With nary a twinge, I ll eat pig s snout, bull testicles, broiled rattlesnake, and every kind of slimy sea critter. But I can t choke down the sunny, runny yolk of a fried egg. Not that I haven t tried. Not only have I long since gotten past these problems, but I can t leave a mushroom or oyster uneaten.
People change, tastes change, but sometimes change takes effort.
No matter how horrible my previous impressions were, I ll always try a dish again. So far, this technique of eating foods until I like them has worked on everything except eggs. Years of taste tests later, I still hate eggs and all their disgusting manifestations, especially the noble sauce trinity of mayonnaise, hollandaise and aioli. Symbol of life, purity and perfection, few substances are as versatile and essential for good cooking. Without them, there could be no souffles or custards or lemon meringue pie.