Bryan Byungchul Kim

Bryan Byungchul Kim

Bryan Byungchul Kim
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NYT Cooking: There’s a reason “put an egg on it” has become a modern culinary mantra. More than any other ingredient, eggs travel smoothly from breakfast to lunch to dinner. They can turn a dish into a meal (perched on seasonal greens, grain dishes or pasta) or they can be the meal themselves (omelets, frittatas and more). At their simplest, eggs are creamy little packages of lux...

NYT Cooking: There’s a reason “put an egg on it” has become a modern culinary mantra. More than any other ingredient, eggs travel smoothly from breakfast to lunch to dinner. They can turn a dish into a meal (perched on seasonal greens, grain dishes or pasta) or they can be the meal themselves (omelets, frittatas and more). At their simplest, eggs are creamy little packages of lux...