No, no, no. I LOVE eggs.
Eggs were the first thing I could cook on our gas stove at home when I was growing up, using a cast-iron skillet. It meant that wouldn’t be destined to eat cold cereal for the rest of my life.
Eggs are versatile because I could scramble them or fry them or make an omelet. The best thing to put into the omelet are sauteed onions and/or mushrooms, or fresh spinach.
Eggs can be poached. Our household had this aluminum pan that allowed for three eggs to be cooked, with the water between the bottom of the pan and the trio of cups. Now, I just poach them in boiling water and utilize a slotted spoon. Now that I think of it, I haven’t made poached eggs in a while.
For the longest time, when my choir was having a party, I would bring deviled eggs, always. Secret ingredient: dry (powdered) mustard.
When I go out to eat, I often have eggs, especially a Western omelet, that has many different ingredients, because it’s too much work to keep all of those items fresh at home. I’ll even eat an Egg McMuffin if I were in a hurry.
I’m told that, despite scares about it, when dietary intake of cholesterol is decreased, the liver compensates by producing more cholesterol, leaving total cholesterol levels relatively unchanged, and vice versa. So one should be able to eat a reasonable number of eggs each week.
Growing up, I proved to be pretty good at the raw egg toss; I had soft hands in catching the oval projectiles.
Culturally, I deeply mourned the terrible death of Humpty Dumpty. I never tried Green Eggs and Ham, but I own the book; it’s GREEN, after all. When I sing in excelsis, it sounds more like “in egg shell cease”. I groaned at Jaquandor’s eggscelent pun he swiped from Facebook.
And of course, I AM the eggman.
I also like the chicken, which came first, but that’s for another day.