"The best cooking results from...

...a sympathetic understanding of the personalities of the ingredients. When you get to know an egg really well, you are much more tolerant and understanding of its vagaries. Eggs, I have found, have much in common with small boys. If they are hurried, overheated, or overbeaten in the beginning, they tend to turn on you, and no amount of future love and concern can right the wrong. As you come to be able to predict the behavior of the ingredients, it becomes easier to complement or even substitute one for another."

~Irene Chalmers from “The Confident Cook”

"Poultry-

...they may be your pets, they may be your hobby, they may be your livestock. But remember, if you fall down in the pen, unconscious? They WILL eat you." ~unknown

"Not sure what to do with...

"Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are egg yolk based." ~unknown