I’ve stopped counting the number of eggs I eat in a day. It’s grotesque. But you just can’t beat them for their portability and nutritional punch. I keep them in my fridge, hard-boiled and wrapped in their protective shell, ready and waiting for those times when my stomach gets a little bitchy and starts growling at me to get her some grub or else….Well, I don’t know what the “or else” would be, but she has the ability to throw off my whole program if I go too long without feeding her.
Strangely enough, Tim Ferriss of the 4-Hour Workweek fame, seems to have a similar affinity for eggs, which I’ve learned from his incessant promotion of his latest book, the 4-Hour Chef. Who knew the guy could cook. I guess if he’s spending the other 164 hours of his week practicing Tango in Bolivia, body-building on Venice Beach and learning his 19th language, cooking ought to factor somewhere. If you want to know more about Tim Ferriss and his eggs, you can check out his YouTube videos where he does odd things to them, like using baking soda to blow hard-boilers out of their shells. From the cheery confines of his dimly-lit kitchen where he may or may not be storing roadkill in his cabinets, you can catch a glimpse of Tim doing what he does best: smugly rocking your world. Seriously, I have to try the hard-boiled egg trick. It may be game-changing.
However, the goal of this post is not to talk about Tim Ferriss, but rather, my lunch. I’ve made this meal a few times now, and each time I’m surprised by how good it is. I’ve searched around online, and it seems that my idea is hardly novel: to top a puckeringly-bright green salad with scrambled eggs. But somehow it feels original, even in its simplicity.
12 comments
