Egg Quotes

Quotes tagged as "egg" Showing 1-30 of 58
M.F.K. Fisher
“Probably one of the most private things in the world is an egg before it is broken.”
M.F.K. Fisher
tags: egg, food

J.R.R. Tolkien
“A box without hinges, key, or lid,
Yet golden treasure inside is hid.”
J.R.R. Tolkien, The Hobbit, or There and Back Again

“REMEMBER YOUR GREATNESS

Before you were born,
And were still too tiny for
The human eye to see,
You won the race for life
From among 250 million competitors.
And yet,
How fast you have forgotten
Your strength,
When your very existence
Is proof of your greatness.
You were born a winner,
A warrior,
One who defied the odds
By surviving the most gruesome
Battle of them all.
And now that you are a giant,
Why do you even doubt victory
Against smaller numbers,
And wider margins?
The only walls that exist,
Are those you have placed in your mind.
And whatever obstacles you conceive,
Exist only because you have forgotten
What you have already
Achieved.

Poetry by Suzy Kassem”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

Naomi Novik
“It is quite uninteresting; that is why one comes out."
— Temeraire, on being inside an egg
Naomi Novik, Black Powder War

“You were born a winner, a warrior, one who defied the odds by surviving the most gruesome battle of them all - the race to the egg. And now that you are a giant, why do you even doubt victory against smaller numbers and wider margins? The only walls that exist are those you have placed in your mind. And whatever obstacles you conceive, exist only because you have forgotten what you have already achieved.”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

“Creative thinking and groundbreaking ideas are the answers to yawning dullness and threadbare lifestyles. Lateral thinking and new insight allow us to choose alternative paths and unstructured pursuits, wiping out obstacles to the furtherance and refinement of our identity. (“An egg every day”)”
Erik Pevernagie

“Chains get rusty. Either they merely need some soothing oil, and everything will run smoothly, or they need a game-change. There is no need to become aggressive neither to oneself nor to others. We only need the right decision and appropriate action. ("An egg every day")”
Erik Pevernagie

“Deep thinking is a conspiracy against ignorance, blindness, and obliviousness. ("An egg every day?")”
Erik Pevernagie

“The only walls that exist are those you have placed in your mind. And whatever obstacles you conceive, exist only because you have forgotten what you have already achieved.”
Suzy Kassem, Rise Up and Salute the Sun: The Writings of Suzy Kassem

Ernest Hemingway
“wonder what day god created the egg' 'how should we know? we should not question. our stay on earth is not for long. let us rejoice and believe and give thanks'. 'eat a egg”
Hemingway, The Sun Also Rises

“A scientist doesn't know all the answers. Nobody does, not even teachers. But a scientist keeps on trying to find the answers.”
Oliver Butterworth, The Enormous Egg

Israelmore Ayivor
“You got the eggs in you; the world is fully ready to celebrate the chicks out of your laying labour. Never give up. Go and breed! Go and breed great dreams.”
Israelmore Ayivor, The Great Hand Book of Quotes

Denis Diderot
“Do you see this egg? With this you can topple every theological theory, every church or temple in the world.”
Denis Diderot

Israelmore Ayivor
“Not every hen lay eggs. Not every hen that lays eggs gets them hatched. Not everyone born with greatness becomes as such. Go, hatch your eggs.”
Israelmore Ayivor, The Great Hand Book of Quotes

Thomas Lloyd Qualls
“Everything must break open in order to live. The seed must break open in order for the tree to grow. The egg must break open in order for life to emerge. The Earth must be turned and the cloud must burst. You were never meant to stay in your shell.”
Thomas Lloyd Qualls, Painted Oxen

A.J. Jacobs
“The strange fact that out of millions of people in the world, your mother and father met and decided to get married to each other. And out of the millions of sperm, that the one with your genes was the one that made it to the egg and fertilised the egg. I'll never forget it.”
A.J. Jacobs, Drop Dead Healthy: One Man's Humble Quest for Bodily Perfection

“can't unscramble the egg no matter your wisdom and determination”
Kaleb Kilton

“Chase your dreams just like the sperm chases a woman's egg!”
Md. Ziaul Haque

“If eggs can grow into great creatures, you can too.”
Giovannie de Sadeleer

The scent of the spicy squid is almost too much to handle!"
First we start with bite-size chunks of squid sautéed in some olive oil and squid ink...
Once the flavors have fully melded together, in goes a generous splash of white wine to flambé them!
Then some cabbage and onion for sweetness! Tomatoes for a little zing!
And finally... the secret ingredient!
"What the heck? Look at that giant needle!"
"You're not going to use that on the food, are you?!"
We convinced a local restaurant to let us have their huge pile of leftover shrimp heads and seafood shells. By boiling it all down, we infuse all their savory umami goodness and richness into olive oil...
... making a big batch of Hayama's special red olive oil! Using a cooking injector, we inject a dose right into the yolk of a soft-boiled egg, aaand...

PLOOP”
Yuto Tsukuda, 食戟のソーマ 32 [Shokugeki no Souma 32]

Elin Hilderbrand
“Some people think sugar is the key to desserts," Mario said. "But I am here to tell you that if you want a good dessert, you have to start with a fresh egg.”
Elin Hilderbrand, The Blue Bistro

“We know not to fear death. Because even in death, there is life. Death is not the black night, but its white moon. The honeyed egg of rebirth.”
Elisabeth Thomas

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

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

Jessica Tom
“We just watched the egg. At first, it seemed like it'd be okay. But then a crack wiggled its way from the bottom to the top, and the insides took their cue, oozing out with a definitive blurp.
"My, my," Pascal said.
We watched as the white spread fast and loose, while the bright orange yolk moved with purpose, like a paramecium.
"Kinda sexy, no?" he remarked, more to the egg than to me, but I blushed four thousand degrees anyway.
Oh. My. God.”
Jessica Tom, Food Whore: A Novel of Dining and Deceit

“তোমার স্বপ্নকে ঠিক তেমন করে তাড়া করো যেমন করে শুক্রাণু একটি মেয়ের ডিম্বাণুকে তাড়া করে!”
Md. Ziaul Haque

“Every dream like an eagle's egg has three phases; incubation (brooding) period were all the facts about the dream are collected and carefully analyzed; nurturing period were much is invested initially and very little may be realized immediately and flying period were the dream has broken loose and it becomes a reality to the dreamer”
Dr. Lucas D. Shallua

Stephanie Kate Strohm
“The gallettes were darker, a nut-brown from the buckwheat flour, and folded from a circle into a square, with the savory toppings peeping through invitingly. Rosie saw what looked like goat cheese on Yumi's plate. And maybe ratatouille on Marquis's. And over on the plate between her and Henry- ugh, a fat yellow egg stared back at her. Rosie still hadn't forgiven eggs for the whole omelet debacle.
"It's called oeuf miroir," Henry said, poking the yolk with his fork almost reverentially, as Marquis and Yumi debated whether or not they should wait for everyone to get their food before they started eating. Yumi, her cheeks full of goat cheese, was firmly on the side of not. "It means egg mirror. Or mirror egg. I think. It looks kind of like a mirror, yeah? And then there's ham and Gruyère underneath. Here, you can have the first bite."
Rosie loved Gruyère. The flavors exploded in her mouth. Buckwheat flour was a revelation- nuttier than she'd expected, not like a nut, really, but she couldn't think of any other way to say it. It had a subtle flavor all its own, crisp edges from where it had been seared on the hot pan, and a perfectly soft, almost spongy texture within, where the Gruyère melted into the salty ham, and before Rosie knew it, she'd eaten three bites.”
Stephanie Kate Strohm, Love à la Mode

Stephanie Kate Strohm
“For our first course, we have a play on biscuits and gravy, a classic Southern dish that's also popular in the Midwest." Chef Laurent picked up his fork and cutter into the biscuit. "Here, we have a miniature biscuit topped a boudin blanc sawmill gravy and a poached quail egg."
Chef Martinet poked at the quail egg until the yolk burst. Probably looking for egg flaws. Rosie decided to just keep talking. If she kept talking, she wouldn't be thinking about what they were eating.
"I first had biscuits and gravy at the restaurant where my mom works."
"Your mother, she is a chef?" Chef Laurent asked. He was going back in for another bite. That had to be a good sign.
"No. She, um, manages the store... at the restaurant... where she works." No matter how much time Chef Laurent may have spent in Ohio, Rosie was pretty sure he hadn't experienced a Cracker Barrel. But he nodded like a combined restaurant and gift store was nothing out of the ordinary. "I put my own spin on sawmill gravy by using boudin blanc instead of breakfast sausage to incorporate some of the flavors I've discovered living here, and I kept the biscuit small and used a quail egg to keep the portion appropriate for a first course."
"The biscuit is excellent," Chef Laurent said. "Fluffy, light, buttery- it is everything a biscuit should be. I should tell Marcus that this exactly the kind of appetizer he should serve."
He must have meant Marcus Samuelsson. Rosie felt her hopes start to rise.
"For our next course, we have a burger topped with Gruyère and caramelized onions on a brioche bun.”
Stephanie Kate Strohm, Love à la Mode

Jennifer Weiner
“One giant bowl of perfectly cooked ramen in rich, golden pork broth, densely packed with noodles and with an egg, boiled to just the right degree of softness, perched on top, beneath a sprinkling of bright, crunchy green scallions. She could almost taste it, and feel it in her mouth, the rich glide of egg yolk, the chewy, toothsome tangle of noodles, the sharp bite of scallion, and the comforting warmth of the broth, as salty as the ocean.”
Jennifer Weiner, That Summer

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