Egg shells w-credit pale
 In The Elements of Cooking, I wrote an essay about the extraordinary, even miraculous, versatility of the egg in all its forms, raw, soft cooked, hard cooked, as main ingredient, as garnish, as cooking tool, yolk only, white only.  I neglected to mention the sheer beauty of the shell itself. When I was doing cake ratios last summer and the kitchen was littered with egg shells, Donna took some away to adore. What a package the egg is.