They were surely on to something, wouldn't you say?
Think of all the things eggs do.
The egg is a perfect shape. The quenelle is a stylized mimicry of the egg. (Quenelle pronounced Keh-nell) Eggs are also hard to paint. And draw. And photograph.
A perfectly cooked egg is not as easy to find as you would think. Or poached. Or scrambled. Or turned into a light souffle, a perfect meringue, an ineffably smooth pot de creme, a creamy buttercream, a light and crunchy dacquoise, or a seamless sabayon/hollandaise.
Eggs are hard to master. One must study the egg to understand its mysteries. There are far more parts to the egg than yolk and white.
Here at Eggbeater we are the lifelong student of the egg.
Amazing that the egg can turn into a chicken. Or duck. Or penguin. Or hummingbird.
A vote has been cast for EGG WHITES to be the basis of the Sunday January 28 class.
Anyone else have a vote?