Back when I lived alone, before I was married, I ate eggs for dinner several nights a week — usually scrambled, sometimes poached, always salted to the nines. That time is long gone, but the eggs remain: I eat them nearly every day in one form or another, for breakfast, lunch or dinner. They are cuisine-crossing, genre-hopping staples, as reliably delicious a food as exists on this earth. And so I’m enamored of our newest special section devoted to eggs, in print in The New York Times this weekend and online now, with 24 recipes and an essay by our own Eric Kim. (It could’ve been 50; I really love eggs.)

Source: New York Times May 14, 2022 05:46 UTC