Interesting thing, eggs. Here are two quick desserts I made recently, one using two yolks, the other the two whites. Of course, you’ll need also a bit of sugar, flour, and butter, but at the heart, it’s all about the eggs, and the amazingly different things one can do with them.
By Paolo Belcastro
Paolo is a modern nomad: after Italy, France, and Switzerland, he now lives in Vienna, Austria from where he works on Automattic's Jetpack and .blog products. Passionate photographer, he also dedicates his free time to his family, cats, and hobbies. Working remotely since 1994, managing distributed teams since 1998, he firmly believes that remote work is the key to peaceful coexistence for 10 billion humans.View all of Paolo Belcastro's posts.