EGGY.

At culinary school I had the great privelage of being trained by a master chef. The qualifications to be a master chef are pretty intense so any training I recieved from him, I knew would be worth the rediculous tuition fees. He began the first day of class with this :
"Today, as new chefs, you are going to cook the most difficult product to master in the world." I thought I was going to pass out. I was already intimidated and now I get to embarrass myself by cooking something that even he thinks is hard. I was expecting him to open the box on his counter and it be turtle meat, or ostrich. . . . anything exotic. Well world, It was an egg. Yes an egg. I soon came to learn that most chefs will tell you that if you can properly execute the cooking of an egg, you can cook anything. The egg is delicate, temperamental, and can be ruined in a matter of seconds. It deserves more respect in my book than any other food item.

I love cooking poached eggs. A simmering, (not boiling!) pan of water with just a little vinager will create the perfect poached egg. Poaching leaves a creamy yolk, and is much healthier than frying. On top of a bed of fresh spinach with a balsamic vinagrette. Yum! So get eggy with it. ;)