Eggs Quotes

Quotes tagged as "eggs" Showing 1-30 of 102
Haruki Murakami
“If there is a hard, high wall and an egg that breaks against it, no matter how right the wall or how wrong the egg, I will stand on the side of the egg. Why? Because each of us is an egg, a unique soul enclosed in a fragile egg. Each of us is confronting a high wall. The high wall is the system which forces us to do the things we would not ordinarily see fit to do as individuals . . . We are all human beings, individuals, fragile eggs. We have no hope against the wall: it's too high, too dark, too cold. To fight the wall, we must join our souls together for warmth, strength. We must not let the system control us -- create who we are. It is we who created the system. (Jerusalem Prize acceptance speech, JERUSALEM POST, Feb. 15, 2009)”
Haruki Murakami

P.G. Wodehouse
“There was something sort of bleak about her tone, rather as if she had swallowed an east wind. This I took to be due to the fact that she probably hadn't breakfasted. It's only after a bit of breakfast that I'm able to regard the world with that sunny cheeriness which makes a fellow the universal favourite. I'm never much of a lad till I've engulfed an egg or two and a beaker of coffee.

"I suppose you haven't breakfasted?"

"I have not yet breakfasted."

"Won't you have an egg or something? Or a sausage or something? Or something?"

"No, thank you."

She spoke as if she belonged to an anti-sausage league or a league for the suppression of eggs. There was a bit of silence.”
Wodehouse

“I told you that my idea was great."
"They usually are."
"Holy [crap]. Did you just admit that?"
"Maybe I did."
"Uh-huh, you've always known my ideas hit a ten."
"On a scale of 1 to 100, yes."
"Ha.Ha. Guess what.Got another idea."
"Does it involve eggs?"
"It doesn't involve eggs."
"It doesn't?"
"But it does involve something equally tasty. And it involves you, me, a bed, and very little, if any, clothing.”
J. Lynn, Wait for You

Frances Hodgson Burnett
“In the garden there was nothing which was not quite like themselves - nothing which did not understand the wonderfulness of what was happening to them - the immense, tender, terrible, heart-breaking beauty and solemnity of Eggs. If there had been one person in that garden who had not known through all his or her innermost being that if an Egg were taken away or hurt the whole world would whirl round and crash through space and come to an end... there could have been no happiness even in that golden springtime air.”
Frances Hodgson Burnett, The Secret Garden
tags: eggs

Jeffrey Moussaieff Masson
“We are not encouraged, on a daily basis, to pay careful attention to the animals we eat. On the contrary, the meat, dairy, and egg industries all actively encourage us to give thought to our own immediate interest (taste, for example, or cheap food) but not to the real suffering involved. They do so by deliberately withholding information and by cynically presenting us with idealized images of happy animals in beautiful landscapes, scenes of bucolic happiness that do not correspond to anything in the real world. The animals involved suffer agony because of our ignorance. The least we owe them is to lessen that ignorance.”
Jeffrey Moussaieff Masson, The Face on Your Plate: The Truth About Food

Alfred Hitchcock
“I’m frightened of eggs, worse than frightened, they revolt me. That white round thing without any holes … have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.”
Alfred Hitchcock
tags: eggs

Karen Marie Moning
Aw, kiss him, Gwen, clamored a hundred perky eggs. Shut up, she rebuked. We don't even know him, and until moments ago we thought he was dead. That's no way to start a relationship.
Karen Marie Moning, Kiss of the Highlander

William Shakespeare
“Tis hatched and shall be so”
William Shakespeare, The Taming of the Shrew
tags: eggs

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

Jasper Fforde
“Without unscrambled eggs, there was no time travel, no more depredation of the Now, and we could look to a brighter future of long-term thought--and more reading.”
Jasper Fforde, First Among Sequels

Arundhati Roy
“It turned out to be a war which, unfortunately for Comrade Pillai, would end almost before it began. Victory was gifted to him wrapped and beribboned, on a silver tray. Only then, when it was too late, and Paradise Pickles slumped softly to the floor without so much as a murmur or even the pretense of resistance, did Comrade Pillai realize that what he really needed was the process of war more than the outcome of victory. War could have been the stallion that he rode, part of, if not all, the way to the Legislative Assembly, whereas victory left him no better off than when he started out.

He broke the eggs but burned the omelette.”
Arundhati Roy, The God of Small Things

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

Bill Willingham
“Oh, don't mind Humpty. He's inhaled a hell of a lot of super-glue.”
Bill Willingham, Jack of Fables, Vol. 4: Americana
tags: eggs, glue

Karen Davis
“More laying hens are slaughtered in the United States than cattle or pigs. Commercial laying hens are not bred for their flesh, but when their economic utility is over the still-young birds are trucked to the slaughterhouse and turned into meat products. In the process they are treated even more brutally than meat-type chickens because of their low market value. Their bones are very fragile from lack of exercise and from calcium depletion for heavy egg production, causing fragments to stick to the flesh during processing. The starvation practice known as forced molting results in beaded ribs that break easily at the slaughterhouse. Removal of food for several days before the hens are loaded onto the truck weakens their bones even more.

Currently, the U.S. egg industry and the American Veterinary Medical Association oppose humane slaughter legislation for laying hens on the basis that their low economic value does not justify the cost of 'humane slaughter' technology. The industry created the inhumane conditions that are invoked to rationalize further unaccountability and cruelty.”
Karen Davis, Prisoned Chickens Poisoned Eggs: An Inside Look at the Modern Poultry Industry

George R.R. Martin
“I know that eggs do well to stay out of frying pans.”
George R.R. Martin, A Knight of the Seven Kingdoms

“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, 食戟のソーマ 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, 食戟のソーマ 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, 食戟のソーマ 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, 食戟のソーマ 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, consommé 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 consommé 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, 食戟のソーマ 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

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

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, 食戟のソーマ 36 [Shokugeki no Souma 36]

Jan Moran
“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

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

“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, 食戟のソーマ 20 [Shokugeki no Souma 20]

Jennifer Crusie
“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

Lori Gottlieb
“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

Thanhha Lai
“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
tags: eggs, price

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