Put an Egg on It

Chicks and ducks better scurry

When I put an egg on my curry

When I eat a hearty meal with an egg on top!

Finals week has prevented me from going grocery shopping, wreaking havoc on my diet. Suddenly I’m  much more content to eat instant, quick-to-prepare foods. I’ve already had fried rice (3 times), ramen (2 times), microwavable mac and cheese (3 times), and frozen dumplings (5 times) on several occasions in the past week and a half.

I’ve still been cooking from scratch! Just on much rarer occasions.

At any rate, in an attempt to clean the fridge, I’ve also been reminded of one of my favorite foods: eggs.

Generally, I try not to use eggs too often because of their high cholesterol content, but I’ve made an exception this week. I just polished off a classic finals week dish (ramen–mee goreng, in particular) that I made 5 times more awesome with an addition of a fried egg.

Instant mee goreng made instantly better: ramen noodles with an egg on top. Ah, what a difference a single egg can make!

Midway through my meal, I realized just how much I love eggs. They make EVERYTHING taste better, especially the most n00bish of meals. (Katherine was not too impressed and dryly remarked, “You know Forrest Gump? You sound like-” Me: “Yes. I know. *sigh*.”) At any rate, I think I also like them because they look so smiley and happy. Example:

• Fried egg on top of fried rice
• Egg mixed into ramen soup
• Fried egg with steak or even better, Vietnamese pork chops
• Runny eggs in a Vietnamese sandwich (so messy but so tasty)

Not to mention the wonderful dishes based on eggs: poached eggs, soft-boiled eggs with soy sauce/sesame oil, eggs in a basket (a great snack), soy sauce eggs, and my personal favorite, EGG TARTS. (For those of you in the SF Bay Area, you NEED to head over to Golden Gate Bakery and taste the best egg tarts in America.)

So next time you make a meal, try enhancing it with an egg. You’ll be converted for life.

Oh man, this post makes me realize that I could never be a vegan.

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