Appetizing Muse

By my count, I haven't eaten eggs in almost ten months. I use eggs in various recipes, but I haven't sat down to a plate of eggs as a meal since last May. I'm not fond of the taste, and the consistency sometimes puts me off. Dippy eggs are out, as are other egg dishes which contain runny substances.

I had a rare hankering for an omelet today. I beat two eggs together with a dash of cream, and then poured the mixture into a pan splashed with nonstick cooking spray. I placed cooked asparagus tips and sliced mushrooms on top of the egg mixture, and then sprinkled it with grated cheddar cheese. I try not to cook eggs overlong because they become rubbery, but I also want no trace of runny whites or yolks. The meal was tasty. I ate every bite, but it will be another several months before I whip them up as a meal again.

My problem is with the egg yolks. I don't like them. In fact, whenever I have potato salad with added egg I tend to eat the egg white slices but avoid the mushy yolks. There is just something nasty about yokes to me, although when combined with the whites and other goodies the taste mellows somewhat.

I'm a prime candidate for Egg Beaters. It can't hurt to try yolkless eggs, and I know the absence of the yolky flavor won't be missed by my taste buds. However, Wilbert is an egg fiend. He goes through about two dozen eggs in ten days, so I know he'll never try a substitute.

That's okay. Next time I'm at our local grocery store – known as Yokes of all things – I'll pick up a carton of Egg Beaters and give them a whirl.