~ 1. My mother insisted egg beaters were better. I insisted whisks were better. “You can’t beat the eggs enough with a whisk.” “You overbeat them with an egg beater.”
~ 2. Dark of night all asleep but me heating a skillet on low calming monkey mind while quietly whisking eggs stirring them gently into barely bubbling butter until they are soft golden silk almost no substance just a warm melted calm.
~ 3. Boil the egg then tap with the back of a spoon until the eggshell filigrees with cracks. Return to the pot with soy sauce and tea and soon you will have a work of art.
~ 4. Sad abandonment in the back of the fridge rescued: chopped roast, onions, peppers, butter, parsley dash of cream topped by a quivering poached egg— leftover to laudable. Pride goeth before a meal.
~ 5. When a recipe for pound cake calls for 12 eggs it is already a celebration.
~ 6. For the filling you may use sriracha. Jalapeno. Capers. Caviar. Smoked trout, shrimp, radish. Or you can devil those eggs the way your mother did: mayo, salt, paprika. Perfect in every way.