When I was a kid, I didn’t like eggs. My mother thought this was such a deficiency in my diet that she created a version of grits in which eggs are cleverly—and deliciously—hidden. I liked grits, so I downed this with delight. She topped the concoction with applesauce. I had a glass of chocolate milk on the side to cool my throat if I ate the lava-like grits too fast. I still love this entire ensemble, including the chocolate milk. The eggs not only enrich the flavor of the grits, but give