OneAndOneIs2

Chickens are the mechanism by which an egg produces more eggs.

In general, my diet tends to be fairly carb-based. (Fans of the Fatkins diet be warned, I don't care what your opinion is. Go eat a donut.) But having started going back to the gym regularly, I can't continue with that - I get too hungry if I don't get a higher protein intake. And I'm not a big enough fan of meat to eat it on a daily basis, even if I could be bothered to cook it. Which I can't.

So I've been getting through quite a lot of eggs lately. They're possibly the ultimate convenience food. Crack them into a wok, drop some rice on top, stir: Hey presto, egg fried rice. Whisk & soak bread in them, fry: Eggy bread (don't knock it till you try it). Fried with sausages; fried with bacon; scrambled with bread & butter... the list goes on.

In fact, if you're indecisive, the worst two raw ingredients to have must be eggs and potatoes. How many different ways must there be to cook those two?

Soft-boiled with soldiers has been my latest favourite tho. Somewhat amusingly, despite the fact that she cooks far more than I do, I had to teach Tina how to successfully boil an egg without cracking it or over-cooking it.

The only problem is, I keep having to add salt. Eggs without salt just don't work.

And there's so much else already in eggs - Vitamin D. Lutein. Every essential amino acid.

Why are they so miserly with the salt?

It's time somebody started breeding hyper-salinated chickens so I can buy eggs which are already salty enough.

The advantages are overwhelming: Salt is a well-known preservative, so the eggs would last longer. If it were already in the eggs, I wouldn't have to add it, so I'd probably eat less salt overall. And other things that escape me at the moment as well.

Somebody get busy with it, huh?

Maybe you could cross them with these guys and kill two birds with one stone..?