Eggs
The most useful thing in the fridge — breakfast, lunch or dinner in minutes.
Why I love it
A few good eggs are a complete protein, a binder, a whole meal. Hard-boiled for the week, softly scrambled, baked into a skillet with greens — they never let you down.
Buying it
Look for pasture-raised when you can — deeper orange yolks, better flavor and nutrition. The carton dates matter less than how they're raised.
Storing it
Keep them in their carton (not the door) toward the back where it's coldest. Fresh eggs last weeks. To test one: it sinks and lies flat when fresh, stands up when older, floats when past it.
Using it
Hard-boil a batch for the week, fold into a skillet with spinach, or crown avocado toast. Low and slow makes them tender.
A little nutrition
One of the most complete proteins there is, with all nine essential amino acids, plus choline and good fats — mostly in that golden yolk.
For easy-peel hard-boiled eggs, start them in already-boiling water and shock them in ice water the moment they're done.