When I started cooking, choosing what to make felt harder than avoiding a knife injury. At least I knew not to hold it like Kendall Jenner cutting a cucumber. But with so many possibilities to explore, I was stuck in a cycle of FOMO, collecting recipes and buying ingredients like a researcher chasing the next big insight. It felt exhilarating—until my fridge looked like a hoarder lived in it, a cluttered reminder that endless options don’t always lead to better results. And there, tucked in the back, were two cartons of eggs.

In literature, eggs symbolize birth, creation, potential. But beyond symbolism, they’re practical—an ingredient that adapts, enhances, and transforms. Looking at them, I wondered—what if the answer isn’t in searching for something new, but in reimagining what’s already there? I made Chinese steamed egg, a dish I had grown up eating but overlooked for years because of its simplicity. Yet, as I watched it set into a silky, golden custard, I saw it differently. The best ideas aren’t always about invention—they’re about perspective. The right execution can make even the ordinary feel extraordinary.

So, what’s for dinner tonight?

Need inspiration? @everythingbut_cinnamon