A fresh egg has elasticity. A flattened egg has aged. —Bill
Frozen eggs are edible, but you might as well eat shoe leather. —Paul
I am, to my knowledge, one person. My fifteen dozen eggs––compulsive purchase of inherited scarcity––are delivered in blue cardboard honeycomb. One, appearing whole, is suctioned in place by a split at the base of its shell. Whites soak the blue when I pry it out. Calcium crunches. Baby blades.
Can you FREEZE Eggs? Yes!
- Lightly scramble your eggs.
- Add salt or sugar to your eggs. (Don’t skip this part!!)
- Freeze your eggs in a muffin tin.
- Your eggs are now good.
She calls me from a small country of surgeries. The pills: a thousand compressed PMSes. The clinic is clean with low lampshades and truffles cradled in gold trays. The doctor prods her interior for pictures of children not yet named. Slides in a duck bill, cranks like a stranger jacking a flat-tired sedan.
Keep your beer in the fridge and your eggs out of it. ––John
Just don’t keep them all in one basket! ––Malcolm
I ask her for numbers. She is a math problem in need of a solution. I understand the solution to a dry-mouthed wine is egg. Therefore, the solution to a [dry, aged, flattened] egg is wine. To be technical, a dozen. It is wise to count backwards.
His alter. His give. His require. His needle sucks specks from follicles as she imagines across the ocean a grayed-haired man. I crack eggs on the blade edge of a Tupperware: yellow circles in a syruped sea. Press the lid shut and shake till I can’t see where any one begins.
AUTHOR'S NOTE: Italicized quotes are adapted from The Guardian’s “Nooks and Crannies: Should eggs be stored in the fridge?”; Happy Money Saver’s “Can you FREEZE Eggs?”; and Elizabeth Reis and Samuel Reis Dennis’s “Freezing Eggs and Creating Patients: Moral Risks of Commercialized Fertility” in The Hastings Center Report.