Thank God for Eggs....!

I'm madly in love with eggs. They are, according to me, the most complete and versatile food that nature can provide. Complete because of their nutrient factor and versatile because... Well, begin to make a list of what can be made with eggs in it and the list would be long. Really long.

There's something beautiful about the runny jelly white and the golden silkiness of the yolk that beckons you to them. I can't think of a kitchen without eggs. From runny yolks that drool out of a white curtain of albumen when poached to stiff snowy peaks that make a cake batter as light as clouds. I could go on and on... But  the reason I speak so highly of eggs is due to an entire pan of chiffon cake that is filling my entire home with the aroma of vanilla while rising to a dreamy fluffy texture that, when eaten, lasts for a mere second in your mouth. Folding in all that frothy egg white was the most therapeutic work I've ever done. The custard-y mix of batter was transformed into the most smooth and silky batter. Dotted with tiny dots of vanilla bean, it looked so pristine.

An entire pan of it sits cooling off in my kitchen begging me to douse them in pineapple syrup and load them with light whipped cream, to help me culminate a long hoarded dream. That of a decadent, melt-in-the-mouth pineapple pastry. Wish me luck!