The egg is one of the most incredible pieces of food stuff that we get to play with as well as eat! I enjoy them at least three times a week by them selves.
One of my favorite movies is the 1954 original version of Sabrina staring Audrey Hepburn. In the context of the story she winds up in Paris at the renowned Cordon Bleu cooking school. Trying to learn to become a more domestically seasoned cook, she is presented with one of her first classes – the instructor/chef begins:
“Bonjour, mesdames et monsiuers. Yesterday we have learned the correct way how to boil water. Today we will learn the correct way how to crack an egg. Now, an egg is not a stone; it is not made of wood, it is a living thing. It has a heart. So when we crack it, we must not torment it. We must be merciful and execute it quickly, like with the guillotine.”
-From Sabrina – 1954
What struck me about this (aside from the humorous portrayal of a pompous French chef) was the reverence paid…
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