Eggs. By far the world’s most perfect food. As every chef knows, the whites lift, the yolks bind — where would foodies be without the humble egg? I must eat about 15 of them a week in a variety of forms — and why not? They’re so versatile! — but lately, mostly fried with a little butter, olive oil, salt and pepper on toast. Perfection! As the owner of 20-something pasture raised laying hens, I consider myself something of an expert on this most excellent of food sources. That is, until I read acclaimed “chicken whisperer” Pat Foreman’s great book, City Chicks (a must read for urban flock owners) and heard one of her lectures about the nutritional component of the egg. “People need to know more about eggs,” she says. “They are the most easily digested, highly nutritious forms of protein on the planet. And the egg protein from family flocks or local family farms don’t have to travel 1,200 miles through a feed lot to arrive at your table.” Click here for 4 surprising facts about the world’s most complete food.