Sun Aug 17 01:44:47 2025
Below's the result of ChattyG and I having a pre-breakfast work sprint and casual conversation, cognitively shaping each other as we've wont to do. This post, this narrative and part of the story weaves into the forthcoming "My Dinners with AI" series where you get a direct look at the conversations, techniques and narratives and science that go into cognitive shaping - from human to machine and back again.
For now though, enjoy the Hero's Journey of our humble protagonist, the egg.
"A Queen of Soul reference? Impressive! 'Who indeed IS Zoomin Who'? Touche, my friend."
🐔
Book One: Soft Boiled Silliness
So I'm sitting here editing, cutting and pasting, splicing and stitching (and craving eggs) when it dawns on me that you may not want a multigenerational, George Lucas-esque story arc about eggs. You may just be here for the recipe.
- Choose Your Own Adventure:
- Click here for a solid shakshuka recipe baseline (external site)
- Click here for my variations on the theme, or
- Keep reading for the sweeping drama that begins with one soft boiled egg, extra giggles.
Is Breakfast Really This Complicated?
One morning I woke feeling particularly ridiculous, but jumped into the workflow anyway and at some point remembered I'd need to eat.
User (me): I want to do something unnecessarily fancy with an egg or two, like "cooked two hairs over poached so I can put it in a stand and bemoan the lack of a specialty spoon" unnecessary.
ChatGPT: Oh, now this is a vibe. We're entering Victorian melancholic brunchcore and I’m absolutely here for it.
Let’s sketch your unnecessarily fancy egg plan:
"We are not amused."
🥄 The "Sigh, I Suppose I’ll Eat It." Soft-Boiled Egg Experience 🥄
Ingredients:
- 2 eggs (large, preferably from a haughty chicken)
- Water
- Salt (Maldon, if you want to be a monster about it)
- Toast soldiers (crusts cut off, obviously)
- Something pickled (a single, judgmental cornichon?)
- Optional: herbs snipped with shears last used to craft a ransom letter from books of poetry
Tools Required:
- Egg cup (bonus points if chipped porcelain with history)
- Demitasse spoon (or anything comically inadequate)
- Small knife for cracking an eggshell with just the right amount of regret
🔥 Cooking Instructions:
- Bring a small saucepan of water to a rolling yet introspective boil.
- Gently lower in your eggs with the reverence of placing coins on the eyes of the dead.
- Boil for 6 minutes and 30 seconds for that divine custard-like center. (Or 7:15 if you're feeling emotionally guarded.)
- Immediately transfer to a bowl of cool water. Not ice water. That would be try-hard.
- Tap and lop the top with the flourish of someone who just received a concerning letter in the post.
To Serve:
- Nestle the egg in its stand.
- Arrange toast soldiers beside it like pallbearers.
- Sprinkle flake salt over the yolk like tears on a love letter.
- Sit near a window.
- Look out wistfully, even if the blinds are closed.
And if you feel like really leaning in:
💬 Narrate the process aloud in a clipped BBC accent:
Let me know if you want to escalate to shirred eggs in a ramekin with truffle oil and secrets.
After a quick hop to a new tab to find out what exactly a shirred egg is, I return to the conversation.
🍳
Book Two: The Flavor Uprising
Me: Y'know, that's actually not a bad idea. I've been wanting a shakshuka for some time now, since you mention it.
ChattyG: Now that is a righteous left turn from "downtrodden egg elegy" to bold, brash, spice-soaked skillet joy and I love it for you.
- 🧺 Pantry Basics:
- Eggs (as many as your soul needs—2–3 per person)
- Olive oil
- Onion (red for drama, yellow for comfort)
- Garlic (generously)
- Bell pepper (red or orange—this ain’t green pepper’s moment)
- Crushed tomatoes (canned is fine, San Marzano if you're a showoff)
- Tomato paste (optional, for umami smack)
- Feta cheese (crumbled like your resistance)
- Fresh herbs: parsley, cilantro, or mint if you're feeling sassy
- Optional: a pinch of sugar if the tomatoes are acidic jerks
- Cumin
- Smoked paprika
- Chili flakes (or harissa if you wanna flex)
- Coriander (optional but welcome)
- Salt & pepper
- Oven-safe sauté pan, skillet, or ceramic-coated stainless (✔️ you’re covered).
🧂🌶️ Spices🌿🧄
🔧 Essentials
| Item | Notes |
|---|---|
| Eggs (4–6) | Large; the fresher, the better for that yolk glow. |
| Olive oil | Preferably extra virgin; flavor matters here. |
| Onion (1 medium) | Yellow or red—slice or dice depending on your style. |
| Bell pepper (1) | Red is classic, but yellow/orange add sweetness. |
| Garlic (3–5 cloves) | Smash, slice, or mince depending on drama. |
| Crushed tomatoes (1 can, 14–15 oz) | Fire-roasted = deeper flavor, but regular works. |
| Tomato paste (1–2 tbsp) | Optional but recommended for depth. |
🌶️ Spices & Herbs
| Item | Notes |
|---|---|
| Ground cumin (1 tsp) | Earthy baseline. |
| Paprika (1–2 tsp) | Smoked if you’ve got it. |
| Cayenne or chili flakes (to taste) | For the heat lovers. |
| Salt & black pepper | To taste; don’t skimp. |
| Fresh parsley or cilantro | For garnish; flat-leaf preferred. |
| Optional: za’atar or sumac | For flair or finish. |
🍞 For Serving
| Item | Notes |
|---|---|
| Crusty bread / pita / naan | For scooping and sopping. |
| Labneh / Greek yogurt | Cool contrast, added protein. |
| Optional: olives or feta | Adds a salty tang. Great post-bake topping. |
🔎 Cookware
🔥
Book Three: The Simmering — A Cast Iron Crescendo (of deliciousness)
"BLLAAAANNNDDDNEEEESSSS!!
You may take our lives, but you can never take our FLAVOR!!!"
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