With the exception, perhaps, of the most dedicated vegan, all of us have cracked open an egg at some point in our lives: to scramble for breakfast, to make an egg drop soup, or, for those more reckless in our diet, to whip up a rich creme brûlée. Yet how many of us have ever paused to wonder about the complex mechanisms that go into the creation of the egg itself? A 19th-century abolitionist named Thomas Wentworth Higginson once said, “If required on pain of death […]