If left alone an egg would become a larger food, with more protein and heft. But instead it's consumed early in its life cycle. Which makes it precious. When Suzanne arrived in a small African village, her compound-mates offered her an egg. It's the food of welcome —and welcome food, too.
Today and tomorrow, eggs all over Christendom will be punctured, boiled, blown, colored and hidden. Some of these eggs will have their yolks lifted, fluffed, seasoned and stuffed back into their whites. And then they will be admired and eaten.
But this morning, early on this day of preparation, eggs are still in their cartons. They haven't yet been put to the test. They are still more potential than actual, which is what they always are, when you think about it.