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“You crack it, you owe us some yolk.”
― H.S. Crow

“I just had both of my knees replaced with Rubik¡¯s Cubes, and I run like a clock using its hands to do push-ups. BearPaw Duck Farm¡¯s Powdered Egg Substitute Protein Mix can also turn you into an Xtreme athlete.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“There is only one day when it is safe to put all your eggs in one basket.”
― Jeffrey Fry

“Can't make an egg without breaking a few metaphors.”
― Erin Morgenstern, The Starless Sea

“Oh God above, if heaven has a taste it must be an egg with butter and salt. And after the egg, is there anything in the world lovelier than fresh, warm bread and a mug of sweet, golden tea?”
― Frank McCourt, Angela's Ashes (Scholastic ELT Reader)

“Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.¡±
Dad answered with his mouth full.
"When you come back, we'll have breakfast for dinner deal?"
¡°I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time."
¡°You gotta pick your battles in this world Hazel.¡± My mom said, ¡°But if this is the issue you want to champion, we will stand behind you.¡±
¡°Quite a bit behind you.¡± My dad added, and mom laughed.
Anyway, I knew it was stupid, but I felt kind of bad for scrambled eggs.”
― John Green, The Fault in Our Stars

“This texture...
you used an aspic."
"Bingo! Those golden cubes under the egg...
are a chicken aspic!
So what's an "aspic"? Easy! It's a jelly made from the chilled broth of gelatin-rich meats and fishes.
I simmered chicken wings in bonito broth seasoned with sak¨¦ and light soy sauce. This drew the chicken's natural savory flavor and gelatin into the broth. I quickly chilled the resulting broth until it gelled, and then cut it into small cubes."
"It was the aspic he was making in that enormous pot."
"Sprinkle the cubes over piping-hot rice... and the rich chicken aspic will melt and coat the egg curds with a "ploop"!"
I see. In other words... the aspic is really a thick, rich and savory chicken soup! The full-bodied and salty flavor of the aspic broth... brings out the soft, mild sweetness of the egg curds perfectly. Not only that, each bite is a heaven of fluffy smoothness.
In every way, the aspic is emphasizing and magnifying the deliciousness of the eggs!”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

“Ah! This isn't raw egg at all! The egg white is actually a thinned seawater gel¨¦e (jelly)...
... and the yolk is salmon roe firmed in a gelatin!
The salmon roe pop crisply, filling the mouth with a rich saltiness...
... that is wrapped up in the mild smoothness of the gel¨¦e!"
"Oh! This looks like it's just a hard-boiled egg...
but the egg white is really a white asparagus mousse! And the yolk is hollandaise sauce made from real egg yolks!
The heavy richness of the hollandaise is perfectly balanced with the mild bitterness of the asparagus for an exquisite flavor!"
"Then what is this? It looks like an egg in its shell...."
"Oh, this?"
"She punctured it!"
"It's a milkshake. You drink it through the straw, like this. Once I removed the inside of the egg, I filled it with a milkshake made with milk, eggs and caramel."
"Mm!It's delicious! Its mellow sweetness and clean aftertaste bring to mind the freshness of an early morning!"
"And that is everything! All together, I call it...
..."The Three-Faces of-an-Egg Breakfast.""
What an utterly surprising dish! Each piece has an exquisite taste completely unlike what you would expect!
On this one plate...
... are miniature representations of...
... the flavors of the ocean, the forest and the earth”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 5 [Shokugeki no Souma 5]

“By the way, there's one more benefit to freezing eggs... that I neglected to tell you earlier.
Y'see...
by freezing them, the robust flavor of the yolks gets even richer!"
"The flavor of the yolk... changes?!"
"When you freeze a chicken egg, its proteins condense into a jelly... which gives it a tender and creamy consistency when you cook it. The flavor of the yolk in particular becomes deep and rich! Basically, freezing the egg is the biggest reason this tempura rice bowl is as delicious as it is!
Plus, I made sure to pour on plenty of Yukihira Family Restaurant's special savory and salty house sauce! It's soy sauce and mirin added to bonito stock. I made sure this batch was extra rich! There's no way it wouldn't par perfectly with the rice and egg!
The thing is, luxury-brand eggs all tend to have strong flavors from the get-go. Using them would make the entire rice bowl taste heavy and cloying."
"Wait. Is that why...?!"
"Yep! Since the sauce I use is thick and heavy, and freezing eggs makes their flavor richer...
... a blander egg is the best choice!"
"Oh! He had a legitimate reason for using those cheap eggs!"
"That's Soma for you!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]

“What intense deliciousness! Both the tender chicken meat and its light juices are soaked in rich and creamy egg! The inside of the meat is still tender, while the outer skin is crisp and robustly flavorful! It was cooked in a way perfect for taking advantage of the luxury Jidori chicken's qualities!
The sauce is a simple one of eggs and cream seasoned with a bit of salt and pepper and heated to a thick creaminess in a hot water bath. With a touch of turmeric to give it a pleasingly vibrant yellow color, it's become a thick and creamy scrambled-egg sauce! Floating in it are crumbles of specially made rice crackers! Freshly steamed rice, sesame oil, minced squid and a pinch of salt were thoroughly combined, molded into thin rounds and then toasted to crispy perfection.
"The layered textures of the crunchy yet creamy sauce play amazingly off of the tenderness of the chicken!"
Chicken, egg sauce and rice crackers! Those three things do technically make this a chicken-and-egg rice bowl!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 30 [Shokugeki no Souma 30]

“I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!"
"Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke."
"Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!"
"Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose."
"I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients."
"The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 7 [Shokugeki no Souma 7]

“ Thick and creamy egg, fragrant roast quail... and the rice! It all makes such a hearty, satisfying combination!
Wait, something just crunched?
"See, there are five parts to a good chicken-and-egg rice bowl.
Chicken... eggs... rice... onions... and warishita.
*Warishita is a sauce made from a combination of broth, soy sauce and sugar.*
"I seared the quail in oil before putting it in the oven to roast. That made the skin nice and crispy... while leaving the meat inside tender and juicy.
For the eggs, I seasoned them with salt and a generous pinch of black pepper to give them some bite and then added cream to make them thick and creamy! It's the creaminess of the soft-boiled egg that makes or breaks a good chicken-and-egg bowl, y'know.
Some milk made the risotto extra creamy. I then mixed in onions as well as ground chicken that was browned in butter. I used the Suer technique on the onions. That should have given some body to their natural sweetness.
For the sauce, I sweetened some Madeira wine with sugar and honey and then added a dash of soy sauce. Like warishita in a regular chicken-and-egg rice bowl, this sauce ties all the parts of the dish together. Try it with the poached egg. It's seriously delicious!
Basically I took the idea of a Japanese chicken-and-egg rice bowl...
... and rebuilt it using only French techniques!"
"Yukihira! I wanna try it too!"
"Oh, uh, sorry. I only made that one."
"Awww!
You've gotta make one for me someday!"
"There is one thing I still don't understand.
When you stuff a bird, out of necessity the filling has to remain firm to stay in place. Something soft and creamy like risotto should have fallen right back out!
"How did you make this filling work?!"
"I know! The crunch!"
"Yep! It's cabbage! I quickly blanched a cabbage leaf, wrapped the risotto in it...
... and then stuffed it inside the quail!"
"Aha! Just like during the Camp Shokugeph!"
It's the same idea behind the Chou Farci Shinomiya made!
The cabbage leaf is blanched perfectly too. He brought out just enough sweetness while still retaining its crispy texture. And it's that very sweetness that softly ties the fragrant quail meat together with the creamy richness of the risotto filling!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 14 [Shokugeki no Souma 14]

“It's a layer of Royale !
It's very similar to Japan's Chawanmushi !"
*Royale is a savory custard of eggs, consomm¨¦ and spices baked in a water bath until firm. It's usually cut into fanciful shapes and used as a soup garnish.*
"What?!"
Mmmm! The savoriness of consomm¨¦ and porcini mushrooms gushes through the mouth! Its texture its satiny, melting on the tongue in a silky rush!
Royale hare and Royale eggs- both kingly dishes have been combined together seamlessly. But that isn't the only thing hidden in this dish!
There's also a chestnut confit and an apple and fig puree! The mellow, savory flavor of the egg custard resonates with refreshing notes of sweet and tart from the fruits...
... cutting through the thick richness of the hare meat until it tastes so light you could finish the whole dish in a breeze!
All this without losing an ounce of the dish's heavily powerful impact!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 29 [Shokugeki no Souma 29]

“ I can smell the pungent scent of garlic and soy sauce coming from the eggs...
... almost as if they had been grilled!
But... the eggs are still raw!
How could he...?
It was then! When he slid the eggs across the heated oil in the skillet in that quick flip. Was that enough to infuse the raw egg with all the flavor of the seasonings?!"
"?! Wait, you can do that?"
"Heck no! If you're even the slightest bit too slow, you end up with a skillet full of half-cooked scrambled eggs."
"I've got about one second to cram all that flavor into the raw egg. And to do that, cheapo bland eggs are a better choice than high-end eggs with a strong flavor.
Can you even imagine it? All that thick, raw egg...
... practically bursting with the flavor of sesame oil, garlic, and roasted soy sauce.
Go on, try a bite. Then you'll understand.
Don't let it get cold.
DIG IN."
The scent of garlic and roasted spring onion...
So heavy, it's just this side of being so much you could choke.
The thickness of it all strokes the tongue.
With each bite...
... the roasted soy sauce mixes with the rice...
... while the raw egg...
...slides slickly down the throat.”
― Yuto Tsukuda, Food Wars!: Shokugeki no Soma, Vol. 1

“The moment I put it in my mouth and bit down...
... an exquisite and entirely unexpected flavor exploded in my mouth!
It burst across my tongue, rushed up through my nose...
... and rose all the way up to my brain!"
"No! It can't be!"
"How is that possible?! Anyone with eyes can see there's nothing special to that dish! Its fragrance was entirely inferior to Asahi's dish from the get-go!"
"That there. That's what it is. I knew something wasn't right."
"Asahi?"
"Something felt off the instant the cloche was removed.
His dish is fried rice. It uses tons of butter, soy sauce and spices.
Yet it hardly had any aroma!"
"Good catch. The secret is in one of the five grand cuisine dishes I melded together...
A slightly atypical take on the French Oeuf Mayonnaise. ."
"Ouef Mayonnaise, or eggs and mayonnaise, is an appetizer you can find in any French bistro. Hard-boiled eggs are sliced, coated with a house-blend mayo and garnished with vegetables.
Though, in your dish, I can tell you chose very soft-boiled eggs instead.
Hm. Very interesting, Soma Yukihira.
He took those soft-boiled eggs and some homemade mayo and blended them into a sauce...... which he then poured over his steamed rice and tossed until each and every grain was coated, its flavor sealed inside!
To cook them so that each individual grain is completely covered...
... takes incredibly fast and precise wok handling over extremely high heat! No average chef could manage that feat!"
" Whaaa?!
Ah! It's so thin I didn't notice it at first glance, but there it is, a very slight glaze!
That makes each of these grains of rice a miniature, self-contained Omurice!
The moment you bite into them, that eggy coating is broken...
... releasing all the flavors and aromas of the dish onto your palate in one explosive rush!"
No wonder! That's what entranced the judges. That sudden, powerful explosion of flavor!
"Yep! Even when it's served, my dish still hides its fangs. Only when you bite into it does it bite back with all it's got.
I call it my Odorless Fried Rice.”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 36 [Shokugeki no Souma 36]

“In honor of the beginning of summer, Celina had cut out large shapes of palm trees and sailboats from cardboard and painted them in vivid hues of pink, yellow, and blue to showcase her ornately embellished chocolate eggs fashioned after Richard Cadbury's original Victorian chocolate egg designs in England. Coral rosebuds, trailing green vines, tiny bluebirds, palm trees, starfish, and sailboats. Similar eggs had been popular at Easter, but these had themes of summer in San Francisco. She had even created a large, molded chocolate Golden Gate Bridge for one party.”
― Jan Moran, The Chocolatier

“Fuck that, go lay an egg, I¡¯m next.”
― H.S. Crow

“When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green?
"This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs."
"Eggs?" Again, he has intrigued me.
"Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious."
I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab.
"Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used."
"It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.”
― Annabel Abbs, Miss Eliza's English Kitchen

“My thoughts swerve back to swans' eggs. Such splendid things---their whites are purer, more translucent than those of any other egg. Perhaps their boiled yolks might be mixed with firm fresh butter, essence of anchovies, minced herbs, even a chopped shallot. And then returned to their hardboiled whites in softly beaten mounds. A swan's egg en salade, I think, smiling.”
― Annabel Abbs, Miss Eliza's English Kitchen

“I had the brilliant idea of making gyeranjjim, a steamed, savory egg custard usually served as a side dish at Korean restaurants bringing their A game. Nutritious with a mild and soothing flavor, it was one of my favorites growing up.
I looked up a recipe online. I cracked four eggs into a small bowl and beat them with a fork. I searched the kitchen cabinets, found one of my mother's earthenware pots, and heated it over the stove, adding the beaten eggs, salt, and three cups of water. I put the lid on and after fifteen minutes returned to find it had come out perfectly soft and jiggly, like a pale yellow, silken tofu.”
― Michelle Zauner, Crying in H Mart

“Another night I bought lobsters, taking time to observe them in the supermarket tank, sussing out the liveliest of the bunch. I instructed the fishmonger to lift them with his plastic rake and tickle their tails like my father taught me, picking the ones that flipped violently and with gusto. I boiled them in a large pot and set out the same small bowls my mother would for the melted butter. When they were cooked through, my father made two hacks in the center of their claws and large incisions down their backs.
When we ate lobster, my mother used to boil one for each of us and content herself with a side of corn or a baked potato or a small bowl of rice with banchan and a can of saury, an oily fish she braised in soy sauce. But if we were lucky enough to find some, she'd eat the roe, giddily scooping the plump orange eggs onto her plate.”
― Michelle Zauner, Crying in H Mart

“I like my duck eggs runny, like Roger Bannister when he broke the four-minute mile barrier.”
― Jarod Kintz, One Out of Ten Dentists Agree: This Book Helps Fight Gingivitis. Maybe Tomorrow I¡¯ll Ask Nine More Dentists.: A BearPaw Duck And Meme Farm Production

“I haven't changed since starting BearPaw Duck Farm. I still like my relationships like I like my eggs: Over easy.”
― Jarod Kintz, BearPaw Duck And Meme Farm presents: Two Ducks Brawling Is A Pre-Pillow Fight

“Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?"
"Hazel, eat."
"But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich."
Dad answered with his mouth full.
"When you come back, we'll have breakfast for dinner deal?"
"I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time."
¡°You gotta pick your battles in this world Hazel.¡± My mom said, ¡°But if this is the issue you want to champion, we will stand behind you.¡±
¡°Quite a bit behind you.¡± My dad added, and mom laughed.
Anyway, I knew it was stupid but I felt kind of bad for scrambled eggs.”
― John Green, The Fault in Our Stars

“The moment I tasted it, it was clear that the egg you used was neither a silky egg nor any of the many other luxury-brand eggs I know. You're dish isn't fit for a gourmet table. At best, this is a dish meant for commoners.
So why...
why does it have such a delicate yet full-bodied flavor?!"
"Whoa! He did it!"
"But with super-cheap eggs?! Yukihira, what did you do?!”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]

“Why eggs? Why use those for this dish?"
"Because the theme you gave me that day was egg.
Don't you think this is the perfect dish to settle things between us?”
― Yuto Tsukuda, ʳꪤΥ½©`¥Þ 20 [Shokugeki no Souma 20]

“Of course you might get shot, but you can't make an omelet without breaking eggs." She handed him a plate of deviled eggs. "Have one.”
― Jennifer Crusie, Agnes and the Hitman

“Mike, my colleague, had said a while back that when we feel fragile, we're like raw eggs- we crack open and splatter if dropped. But when we develop more resilience, we're like hard-boiled eggs- we might get dinged up if dropped, but we won't crack completely and spill all over the place.”
― Lori Gottlieb, Maybe You Should Talk to Someone: A Therapist, Her Therapist, and Our Lives Revealed

“Mother says
if the price of eggs
were not the price of rice,
and the price of rice
were not the price of gasoline,
and the price of gasoline
were not the price of gold,
them of course
Brother Khoi
could continue hatching eggs.”
― Thanhha Lai, Inside Out & Back Again

“Brandy stood up and tossed the bits of eggshell to the ground. She flashed Mom her best dimpled smile. ¡°Next year for my birthday, can we have a Make Your Own Ice-Cream Sundae party?”
― R.L. Stine, Egg Monsters from Mars