This might sound like silly question…..if you have never been called an egg head, then you might not be considered the brightest of the bright…its not something to be over concerned about but it raises the “how do other people see me?” question....answer...with two eyes...I hear you say, not so, for most people listen but do not hear, touch but do not feel and look but do not see.
An egg in its beauty is graceful and elegant, its form and shape sublimely simple so why open it. Nourishment is the answer. Of course to many of us even the way you crack open the egg is unimportant, to the trained eye it says much about your temperament. That tap on the side of the bowl or the tap with the knife, whether we release the yoke with one hand or two or in fact we catch the yoke and keep it separate.
Now comes the difficult part, deciding what to do with the actual egg, drink it or cook it. For something so simple the choices are abundant, each more fulfilling than the last or at least that is what the chef will tell you.
This is the main advantage, of being of the human race, we can think and decide and choose. It is however also our undoing because what was once so simple has now become a culinary art form, that can take hours to prepare. Digestion can be swift, savory or sweet, hot or cold. In the end it is still an egg. What we chose to make of it is up to us.
It is the job of Service on Sight Research & Consultancy Inc. to serve up the various ideas and concepts and to present them in a manner that is pleasing to the eye, easy on the pallet and above all light on the digestive system, leaving a feeling of want and desire for more.
The colorful modules blend well with the programmed format allowing the user to inter react with course leaders. To find out more, scrambled, boiled, poached or fried, baked or raw visit Clubwww1.com we can be as hard or as soft as you want!
Which came first the chicken or the egg?
Its important to know your place in the food chain, so get with the program
