January 29, 2021

I heard the other day that 100 pleats in a chef’s hat represent 100 ways to cook an egg. From eggs en cocotte to the classic omelette, there are few things as versatile and essential as an egg. I can count on one hand the times that a friend has prepared an egg for me. Boiled, fried, poached –– it always felt like an act of love. So simple, so noble. My Mum likes her eggs really baveuse which makes me squirm. But I’d sooner eat rubber than an overdone egg. It’s hard to image that there are that many ways to cook an egg. For me, it will always be boiled. Two minutes. Buttered soldiers.


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