On weekends, I do brunch at home: whole grain bagels, lox, avocado, eggs, and organic bacon.
I’ve been learning how to soft-scramble eggs. And once you’ve had an amazing soft-scrambled egg, you cannot go back. It takes a little bit more work, but they’re really great.
I love the Bronze Age – the age of the Trojan Wars and Helen of Troy. Contrary to what people think, Troy was a very sophisticated society and they used ostrich eggs – which have surprisingly tough shells – to store perfumed oils.
Eggs is a kind of a plucky, brave 11-year-old boy who thinks he is a boxtroll. And he’s kind of one of these mythological feral children who are raised in isolation of humanity and, by virtue of that, have a deeper connection to humanity because they’ve been raised away from the poisons of society.
I have an amino acid missing that you can only get from certain kinds of eggs. So, I’ve been eating a few eggs.
The simple, stupefying truth that, as a woman, I am a minute ocean, in the dark tropic of whose womb eggs lay coded as roe, floating in the sea that wet-nursed us all, moved me deeply.
I eat a lot. I probably eat more than anybody that I know. I’ll go on set and get a plate of bacon, a bagel, an omelet, boiled eggs, fresh fruit, oatmeal, fresh juice, potatoes, basically anything that’s there. I don’t mean that I alternate between these things. I’ll eat all of this for breakfast.
Being on a successful show is kind of like being a sea turtle. Every year, sea turtles lay hundreds and hundreds of eggs, but only a few manage to survive and mature. It’s the same with TV pilots. There are so many great ideas, but for whatever reason only the lucky ones get picked up.
Green Eggs and Ham was the story of my life. I wouldn’t eat a thing when I was a kid, but Dr. Seuss inspired me to try cauliflower!
I like putting all my eggs in one basket and then watching the basket very carefully.
I like to start my day with a glass of coconut water, some protein powder, and a mix of things – goji berries, flax seeds, hemp seeds, even the flesh of a coconut or anything with a lot of fibre. I often add bananas, or eggs – fried or boiled – to my breakfast.
I was a fairly strict vegetarian – I ate eggs and dairy products but nothing that would involve killing an animal to furnish the food on my plate.
I did throw a lot of eggs into one basket, as you do in your teenage years – ‘I am buying these records, I am wearing this’. I did quite a bit of that. You have to do it, wear your stupid shoes, wear your stupid hair.
In my special place, room service could only consist of my husband making me a breakfast of eggs, avocados, and hummus. And coffee with milk.
I’m a healthy eater. In the morning, I’ll have hot water and lemon, then scrambled eggs. I eat spelt or rye bread, not wheat, and have lots of veg and salad.
So was it a political mistake for Obama to put so many eggs in the health-care-reform basket? Well, a negative decision from the Supreme Court will certainly make it appear so.
Hard-boiled eggs are wonderful when they’re really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for – well, it depends on the size of the egg – maybe eight minutes.
My father’s diner, the Jefferson Coffee Shop, was a simple, 27-seat affair in Washington D.C., open for breakfast and lunch – coffee and eggs in the morning, cold cuts and burgers in the afternoon.
I have four Rhode Island Red hens. I get two eggs from them a day. They’re feathered dustbins that eat leftover food and weeds, and they’re easy to look after – I throw some grain at them in the morning, take the eggs and that’s it. I love the sound of clucking.
Some people think that doctors and nurses can put scrambled eggs back in the shell.
I thought I was healthy… well, my eggs were a little powdered.
If you’ve broken the eggs, you should make the omelette.
My mother worked full-time running a foundation, but she found all the time in the world to have supper ready every night, feed us shirred eggs on the weekends, and produce a leg of lamb for my fourth-grade Bedouin feast at school.
I keep my perfume in the fridge. If someone sees me in the morning pushing aside the eggs to grab my perfume, it might look a little odd, but it’s so refreshing to spray cold fragrance on your skin.
I love mayonnaise. It’s one of the first lessons I teach my cooking students. Turning eggs and oil into an emulsion – that creamy, satisfying third thing – feels like magic.
I enjoy going for brunch at Granger & Co. in Notting Hill and having my all-time favourite: poached eggs and avocado on toast. I love the aesthetic of the space and the fresh, modern approach in the dishes.
I love breakfast. I could eat breakfast for every meal of the day. I can’t go without eggs.
I get up and cook for my kids, who really like my scrambled eggs. Or we make pancakes and the requisite bacon. The kids either play or watch cartoons, and Daddy gets to read the ‘New York Times’ and do his puzzle.
I love eggs so much. I feel like my day hasn’t started until I’ve had eggs. I’m probably gonna die from high cholesterol!
Before I turned vegetarian, I used to often cook seafood or my favourite breakfast of eggs and bacon. Now, I love making pulao or rice with lots of spices and vegetables.
I don’t think there’s anything inherently wrong with a bank being big. In fact, there are some good arguments about universality of geography that in theory, if you have all your eggs in one little community, and some big employer goes out, that could be your downfall.
When traveling, I like Urth Caffe in L.A. for eggs Benedict with prosciutto or Balthazar in New York, where I order duck shepherd’s pie.
It seems like, to me, somewhere between 30 and 35 is a really, really good time to turn your eggs into babies.
I use my Le Creuset dutch oven for everything you can think of. I even fry eggs in it.
I believe everything in moderation. But breakfast is important. I have two hard-boiled or scrambled eggs with whole-wheat toast and try to get some fruit in there.
Consumers of meat, eggs and dairy products might well ask what they are supporting. Do farmers care about anyone but themselves? Can’t anyone see the cow for the cheese?
Alas, bacon and eggs are not health foods.
I’ve always eaten egg whites because when I was little, I didn’t like the color yellow, so my mom would trick me into eating eggs by taking out the yolk.
I don’t think of eggs as being fundamental to the flavor of mayonnaise, but they are to Hollandaise.
Putting all your eggs in one basket has never worked for me. Personally, I find if I decide too quickly that someone is my match, I start to get a little nutty.
I began raising chickens primarily for their eggs, but over the years, I’ve also grown fond of caring for them and learning about their many different breeds and varieties.
I wake up, I’ll scramble some eggs, cook some bacon, have a few pieces of toast, yogurt, smoothie, whatever it might be. I’ll then workout, whether it’s outside, inside, bike, weights, whatever I have access to, however creative I can be.
Even the toughest of eggs to crack will have soppy, soft moments when they feel in love. Usually they’ll want to be more physically affectionate in terms of hugging and kissing, and they’ll feel more protective towards you.
Bacon has been a staple of the American diet since the first European settlers, but until recently, it was consumed in a predictable, seasonal pattern. The bulk of sales came from home consumers, diners, and pancake houses, which fried it up along with eggs for breakfast.
I can only tell you that eggs, country ham, biscuits, a pot of coffee, a morning paper, a table by the window overlooking the veranda and putting green, listening to the idle chitchat of competitors, authors, wits and philosophers, hasn’t exactly been a torturous way to begin each day at the Masters all these years.
Green Eggs and Ham’ is fire.
These days it’s cool to be ethnic and to be different, but when I was a kid, it was not cool – at all. My friends would come over and my mom would make crepes with eggs, stuffed with mozzarella cheese, tomatoes and spinach. And they’d be like, ‘What is this?’
I had aquariums of bullfrogs and mudpuppies. My poor mom had to deal with me incubating chicken eggs in my bedroom.
My first business deal was with my mother. I invested in chickens. I sold the eggs to my mother.
Mother’s Day routine is usually a lot of flour, eggs, and a big mess in the kitchen. That’s what it involves in our house. Making sure that mom has her pancakes and coffee.
The world is full of hopeful analogies and handsome, dubious eggs, called possibilities.
Hollandaise, I would like to pour over my head and just rub all over myself. Eggs Benedict is genius. It’s eggs covered in eggs.
So when I was tasked with developing a zucchini fritter recipe even I could love, I stole a trick from my mother’s Bengali onion fritters, piyaju. Instead of flour and eggs, theyre made with blended red lentils, which manage to stay wispy and crispy against all odds.
People do connect me with James Bond simply because I happen to like scrambled eggs and short-sleeved shirts and some of the things that James Bond does, but I certainly haven’t got his guts nor his very lively appetites.
