Eggs and Cheese

It is hard to imagine life without eggs. They not only provide us with breakfast in so many forms that we rarely tire of them, but they also turn up in cakes and pastries, giving them airiness and flavor. When separated, they create soufflés, plus the yolks provide the base for hollandaise, mayonnaise, and sabayon sauces, while the whites give us fluffy frostings and meringues and clarify consommé. They give us eggnog and custards, pureelike French-style scrambled eggs or fluffy American scrambled eggs, and they are fried, poached, baked, and fashioned into omelets. They sustain us and rarely bore us.