I eat them at least a few times a week, as they’re one of the least expensive sources of high quality protein in the U.S., incredibly satiating and rich in nutrients your body and brain need to thrive. They’re also easy and versatile to work with. While I’ve yet to master the poaching method (ugh, why is it so hard?!) I can easily scramble, soft/hard-boil or fry them to top avocado toast, veggie or grain bowls, noodle dishes, salads, etc.