Look, no matter how you cook your egg—scrambled, fried, poached, or baked—you are doing something amazing. You are taking this perfect little protein sphere and turning it into a moment of joy.
You might burn one. You might break a yolk. You might accidentally make a hard-boiled egg that tastes like a tire. But that’s okay! Every egg is a tiny lesson.
So go ahead. Crack that shell. Sizzle that butter. And remember: you can’t make an omelet without breaking a few eggs—but you can make a delicious mess in the process. And that, my friend, is the whole point. You’ve got this. And you’ve got the yolks.
