Scrambled eggs. What’s not to love about scrambled eggs? They’re so accessible; they don’t care whether you make them look good or bad, not like the superficial eggs over easy or the pretentious sunny-side up. (Don’t tell them I said that). And they’re versatile. They go with the flow, you know? You can throw anything in the mix and they’ll take it. They’re also always up to just relax and stay simple. Most importantly, they taste delicious. Today, scrambled eggs and I took our relationship to the next level: I learned how to cook them!

Fried eggs are something of a brunch staple at our house. Many a time I’ve woken up on late winter mornings or Sunday noons to my parents cooking eggs at the stove. Since it is winter break, I thought it would be fitting to recall those days by frying some sunny-side up eggs.

Merry Christmas! I woke up this morning to freshly fallen snow on the ground and white crystals sparkling in the trees. It seemed a perfect time to try my hand at frying eggs for the first time, which turned out to be a lot harder than I expected.