Quote

I always have hard-boiled eggs with me to eat egg whites for protein. Even when I travel, I bring eggs with me so I don't eat the plane food. Yes, I'm the person you do not want to sit next to with hard-boiled eggs.

It's not really the life of cooking that's hard - it's what you make of it and what level you push yourself to.

I'm kind of a big kettle. It takes time to get boiled, but then I'm always hot.

We boil at different degrees.

I know when something is kind of half-baked.

Hard-boiled eggs are wonderful when they're really done right. I bring the water to a boil, and then I put in the eggs. And then I boil them for - well, it depends on the size of the egg - maybe eight minutes.

The vulgar boil, the learned roast, an egg.

It's possible to be hard-boiled and not noir, just as it's possible to be noir and not hard-boiled. And it is possible to be both. People debate endlessly what is hard-boiled and what is noir.

I think baking's far easier than cooking, and because of that, it's more approachable.

Cooking is chemistry, really.