“In an egg, as in the meat of a chicken, in beef, or in mutton, in milk, in everything, one perceives, and ought to taste, the juice, the quintessence of all the food on which the animal has fed. How much better food we could have if more attention were paid to this!” – Guy de Maupassant, “Madame Husson’s ‘Rosier’ “ (trans. McMaster, et al.)