articles | recipes | materials       Eggs are nature’s perfect food. Compact, economical, nutritious, convenient, versatile, and easy to prepare. They are endlessly fascinating as the subject of lore, as decorative objects and as a reminder how much good cooking depends on science, through their ability to make magical meringues, perfectly risen cakes and thick mayonnaise. Think of the egg carton. It’s a perfectly designed nest for transporting and storing eggs. One full egg carton, a relatively compact container, contains an unbelievable amount of nutrition for $2. -$3. One egg delivers about 6 grams of protein, only 5-6 grams of fat, a perfect mix of essential amino acids and tons of vitamins, and is one of the only natural sources of vitamin D. All this nutrition for about 80 calories at a cost of only 16¢ - 20¢ an egg. The protein in eggs is so highly regarded that it is the protein by which all other proteins are measured. Eggs are one of the most concentrated sources of food energy you can consume. This will make perfect sense if you’ve ever eaten nothing but a hard-boiled egg for breakfast and remained satiated until lunchtime. For convenient meals, eggs can’t be beat. They are quick cooking, readily available and store well for long periods of time under refrigeration. They can be fried, baked, scrambled, boiled, poached and used in any number of dishes for breakfast lunch or dinner. Eggs are essential in frittatas, omelets, stratas, benedicts, soups, salads and almost all desserts including puddings, custards, cakes, cookies and pastries. The proteins in eggs contain amino acids that both bind and repel water. These are the properties that make it possible for eggs to emulsify salad dressings and ensure that soufflés don’t fall. As the subject of lore, eggs are symbols of nature’s renewal after winter and of fertility, rebirth and new life. These same themes reappear over the ages in almost all cultures and religions and have strong pagan roots. European peasants rubbed eggs, bread and flour onto their plows to ensure a fruitful harvest. In 17th Century France, brides cracked eggs on the doorsteps of their new homes in hopes of having a large family. And of course, in Christian tradition, eggs are a symbol of Christ’s rebirth. Eggs are not just a classic symbol of spring, but are also the perfect spring food. Their rich flavor and silky texture combine well with fresh spring ingredients. Crisp/tender asparagus spears dipped into creamy egg yolks are a thrilling seasonal experience. Eggs, scrambled with bits of smoked salmon, spring green garlic and fresh goat cheese make a complete meal anytime of day. Finger sandwiches of egg salad and watercress are an old-fashioned treat perfect for a spring picnic. A salad of spring greens, croutons and bacon topped with a poached egg makes for an incomparable dining experience, The yolk serves as a velvety sauce that provides the perfect counterpart to crisp greens, bacon and croutons. It’s fairly easy to buy good quality eggs. Buy cage free and organic whenever possible. Open the carton and look at the eggs before purchase. Look for eggs of uniform size without hairline cracks. Color is not an indicator of quality. Brown and white eggs simply come from different breeds of chickens. Look at the date. Eggs last a very long time under refrigeration. They are usually fresh up to 4 weeks beyond the pack date. Store them in the carton. They will last longer and they won’t pick up off flavors from the refrigerator. If you aren’t sure how old an egg is, place it in a full glass of water. If it sinks, it is fresh. If it floats, it is a sign that the air pocket inside the egg has grown and the egg has begun to deteriorate. Such an egg may still be fine to eat, but should be discarded to be sure. You will not be able to mistake a truly rotten egg from fresh one because the strong sulfuric smell will tell you. When you break an egg into a pan, you can tell how fresh it is. Really fresh eggs have much cloudier whites and the yolks will stand up bright and tall. Eggs are easy to cook well, but they are also easy to cook badly. Fortunately, a badly cooked egg is generally nothing more than an overcooked egg—a problem that is easy to avoid if you remember to always use a gentle heat. Try these recipes and experiment a bit with new ideas and you’ll be well on your way to eggstacy. The next time you think there’s no food in the house, look in the refrigerator. If you’ve got eggs, you’vevgot a meal. Perfect Poached Eggs: 1. In a saucepan or skillet, bring 3-4 inches of water to a slow simmer. Gently break the eggs one at a time into a saucer or small dish and, holding the dish as close to the water as possible, gently slip each egg into the water. 2. Cook the eggs for 3-5 minutes until whites are completely set and the yolks just begin to firm. 3. Gently lift them from the water with a slotted spoon and place on a plate. 4. Serve on top of English muffins as Benedict, over hash or over fried potatoes. Bistro Salad with Poached Eggs and Crispy Bacon 1. Toss sturdy bitter greens in a light vinaigrette and divide onto plates by number of servings. 2. Top the salad with big croutons and crispy bacon. Serve with a poached egg on top. As you cut into the egg, the yolk creates a rich, savory robe that brings all the ingredients together to create an unforgettable salad. Perfect Soft Boiled Eggs: The elusive, perfect 3-minute egg has stumped cooks for centuries. Scientists have even gotten into the act by inventing formulas designed to produce the perfect soft-boiled egg. Perfect success depends on how cold the egg is before it goes in the water, how fresh the egg is, how large the egg is and how hot the water is. Indeed, how can you reduce something to a science that depends on so many human judgments? How cold is cold? What exactly is a simmer? And, what exactly, is a perfect soft-boiled egg? Here is an attempt to convey a method, which, if used properly and interpreted correctly, will produce a soft-boiled egg with a just-set white and a very soft yolk. If you like your egg more well cooked, simply add a minute or two. 1. Use regular large eggs and remove them from the refrigerator 10 minutes before cooking. 2. Place the eggs in a medium saucepan in a single layer in cold water deep enough to just cover them. 3. Turn the heat to medium-high. As soon as it looks like it is about to boil, turn it down so it is simmering ever so gently. Set the timer for 3 minutes. Cook the eggs until the timer goes off and then carefully remove them from the water. 4. Serve immediately in an eggcup with asparagus spears and toast “soldiers” for dipping. Perfect Hard Boiled Eggs: Not nearly as elusive as the flawless soft-boiled egg, this method works perfectly nearly every time. 1. Place cold eggs in a saucepan in a single layer. Add cold water to cover. 2. Place saucepan over medium-high heat and bring the water to a gentle boil. Once the water boils, cover the pan immediately and remove it from the heat. Set a timer. Let the eggs sit undisturbed for 15 minutes for medium to regular large eggs and 18 minutes for extra large eggs. 3. Run cold water over the eggs until they cool down. Peel immediately A delightful use for hard-boiled eggs: Make a Pan Bagnat. Slice eggs thinly and place on a baguette with tuna salad, a drizzle of vinaigrette and greens. The combination of tuna and hard-boiled egg is truly something special. And, it’s a meal packed with good protein.