Eggs.  Toast.  Sausages.  Tots.

Yum. Yum. Yum. YUM.

My tongue is all burned up from eating too-hot Chinese food last night, but my breakfast for dinner STILL tasted m.f.-ing awesome.

Meanwhile I have some concerns re: tomorrow’s feast as regards my tongue-burn situation.  Why did I have to take those TWO bites of piping hot Kung Pao Chicken, I ask you?  Who risks their tongue’s well being like that a mere 48 hours before one of the biggest eating days of the year?

Tomorrow night or Friday morning I am planning to post the mother of all Foods For Which I Am Thankful Week post, documenting my Thanksgiving dinner.  Let’s just hope that my tongue can enjoy it, because for the most part all the foods I have eaten today have not tasted quite right.  This could get tragic real fast.


Goodnight, Sweet Egg Week!


And flights of angels sing thee to thy rest.

I liked Egg Week.  I liked it so much I made it last 9 days.

Eggs are a magnificent food.  They taste delicious and are packed full of protein.  And let’s not get started on their versatility – so many ways to enjoy an egg!  From deviled to nogged, they are truly a special treat.

Sometimes they get a bad rap from people for being high in cholesterol.   I visited a nutritionist once who told me that eggs are great – don’t eat three eggs every single day or anything, but enjoy those little fellas without guilt, she said, even though people are always down with the yolks and stuff.  Poor yolks, am I right?  They must be sad, everyone hating on them like that.

Meanwhile, I just discovered today that there exist hard-boiled egg MOLDS.  In goes a hard-boiled egg, out comes a creepy hard-boiled-egg decorative soaps.  It is, perhaps, my least favorite egg preparation that I have seen to date.

egg-bear, you will haunt my dreams 

We live in a crazy-wild world that this product exists.

Let us close our final Egg Week post, then, with a classic image of my favorite way to eat my eggs to wash away that other thing.  50% of respondents to my poll on Egg Week’s opening day agree that this is the best way to eat eggs too!  There were six whole respondents, so this is really obviously the actual very best way to eat eggs.
Fried with a runny yolk! Hooray for EGGS!

this egg's on oatmeal, which is weird to me, but that yolk is gorgeous!!


Mystery Eggs!


Egg Week is fun!

So, Niki –  whatcha gonna do with all them hard-boiled eggs?

Hint: I did NOT shake all these eggs in the name of science.

That is three dozen hard-boiled eggs, for those of you not interested in counting.  Currently they are sitting in my fridgerator, but  I promise you that these eggs are destined for greatness.

Until tomorrow when that destiny is fulfilled, I hope you enjoy my iPhoto-ing attempt to apply an iPhone-Instamatic-like filter to my egg photo.  In the absence of an iPhone and also the absence of an actual Instamatic camera, I had to make due.



In the spirit of egg week, Lauren Burr* sent me this link, about how if you shake up your egg in a lady’s stocking before you boil it, it will come out scrambled when you peel it.

Of this egg preparation Lauren Burr says, “This seems gross and awesome all at once.”

I suppose I see where LB is coming from – gross, because why you be wanting to peel a hard-boiled egg and find a scrambled one inside?  Seems unnatural.  Awesome, because you just shake an egg all up in a lady’s stocking and it completely changes the laws of egg-cooking nature.

While I empathize with the gross/awesome thing, my stance on the hard-boiled-scrambled egg is thus: this seems more unnecessary than anything else.

For one, I think it is a lot easier to fork-whip an egg than to shake-weight-style jostle it.  It also takes significantly less time to scramble eggs in a frying pan than to hard-boil them, so if you want scrambled eggs as your end-product, why not just scramble them I say?  Much less work.  Also also, every TV chef I have ever seen cook eggs insists that you must season your eggs BEFORE you cook them.  Salting your scrambled eggs after they’re cooked is egg-sacrilege (sacrilegg?) apparently.  So if your eggs are trapped inside their shells before you boil them, well…you cannot season them and you are therefore screwed.

Meanwhile, obviously the pre-seasoning rule does not apply to hard-boiled eggs, which are the world’s most perfect vehicle for lightly sprinkled salt.  And perhaps this is personal preference only, but the interplay between a separate yolk and white in a hard-boiled egg is the highlight of the hard-boiled egg experience.  Man, do I love a hard-boiled egg – oh that I had the words to properly pay them the homage they so richly deserve.

Of course, going back to LB:


However unnecessary this is, it is pretty much equal parts gross and awesome in the end.


*Hear, hear, Lauren, getting into the spirit of egg week and all!  I appreciate you.

Incredible, also edible.


Well, I think we can agree: yoga week was a huge success!  I mean this of course both yoga-doing-wise and blog-writing-wise.  I mean, I did yoga that one time and posted about it twice (once to complain about it). Yurp…I am on a roll.

You know what else I’d like to have on a roll?

Egg salad!

Welcome to Egg Week!!!

True Story about me and eggs: when I was a child, I did not like them.  Sure, I ate your deviled eggs at the cookouts  (they will get their own post during Egg Week) but for the most part if I was served eggs as a youth I was all, “blergh.”

Now I love them.   I am no Julia Roberts as Maggie Carpenter in Runaway Bride all confused about how she likes her eggs, and indeed, whether she even likes them at all.

Nope, I love them hard-boiled with a bit of salt. I love them fried with a runny yolk.  I love them scrambled with hot sauce.  I love them…hmm…other ways I am sure- those last three are the main ways I eat eggs.

So get ready for some cutting edge egg-themed writing in the next couple days.  And now we try the poll feature of this website!!!