April 29, 2010
When I was a kid, my grandma used to scramble eggs for me in her cast iron skillet with a lot of love and a lot of butter. 20 years later, I’m re-appreciating the deliciousness that is a simple egg. Eggs on pizza = win. Scrambled with ham and pesto sauce, also = win. Slow-poached in 60 degree water for hours like this egg from Cyrus = very big win.

When I was a kid, my grandma used to scramble eggs for me in her cast iron skillet with a lot of love and a lot of butter. 20 years later, I’m re-appreciating the deliciousness that is a simple egg. Eggs on pizza = win. Scrambled with ham and pesto sauce, also = win. Slow-poached in 60 degree water for hours like this egg from Cyrus = very big win.

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