Eggs

I started eating eggs about six months ago.

Since I was a kid, I hated the way eggs smelled while cooking.  Cooked eggs give off an odor that is a raw expression of heated animal content.  Burning sacrifice of animal embryo.  I always found it totally unappetizing.

A few years ago, I started eating some of the terrible-smelling cheese that some people eat.  I think it began at a landmark meal Silkworm ate at Trattoria del Passatore in Santarcangelo d’Romagna.  They served us a cheese platter that had some truly abominable odor to it.  Everyone else said it was great, so I ate some of it, and sure enough, it was great.

Anyway, I started wondering at some point if a similar taste/odor disconnect existed with eggs.  I didn’t even mind the way they smelled once they were actually cooked, so….Like most egg neophytes, I started with scrambled, then over hard, then over easy, then sunny-side up.

Turns out I like them any old way.  I feel both stupid and pleased, which isn’t such a bad way to feel.

Near as I can tell, the most remarkable thing about the egg is that it can be infused completely with whatever flavor profile you want.  Just about anything, right?  Certainly sweet, certainly savory.  I’m not sure about sour.  Can you do citrus mixed with egg?  I don’t know.  I’ll have to give it a shot, I guess.  Anyway, as proteins go, you have dump rub on meat or marinate the hell out of fish to impregnate it with flavor, and that kind of infusion is nearly effortless with eggs.

Forgive me for the neophyte observances if I am stating the obvious.