We love eggs. We eat a lot of eggs. Eggs are one of the few foods I am capable of throwing over heat and serving to the family without a recipe. Well, without a recipe for the egg portion of the meal at least.
I could read for years and practice relentlessly to perfect my technique for slow scrambling eggs to velvety lusciousness or scientifically Alton Browning the way to cleanly get the freaking shell off the hard boiled eggs. But I’m moving on to less charted egg territory for the rest of February.
And my new favorite territory is quiche. And hand pies. But those have nothing to do with February’s task, unless an egg wash counts.