In the case of the hard-boiled egg, the yolk provides all of the flavour. Though it is a reliable and easily accessible source of protein, the white is aggressively bland, and no fun at all without seasoning. Salt (obviously) works well, but if you wish to outright infuse the white of an egg with tons of nutty umami, you should reach for the miso.

If you're reading this in a bleary-eyed haze wondering where the morning went, there's a pretty good chance you need to rethink your waking up ritual. The way you spend the first 60 minutes of each morning can have a profound affect on the rest of the day -- especially on Mondays when any sane person would rather be in bed. Here are seven morning routines that will help you to start the day on the right foot.

My aesthetic — both as it pertains to food and in general — can best be described as “horny raccoon”. Though I have been known to mess with a tasting menu, I am fully sincere in my love for processed delights such as burger cheese and devon, and will continue to champion chefs and food personalities with similar dispositions.

My love of fried eggs, my love of fried cheese, and my love of eggs and cheese have all been well documented, but somehow — until this fateful morning — I had never fried an egg in fried cheese. Honestly, what a dumbarse.

If you are a maker of pastry you probably have, at one point of another, lovingly brushed some buttery dough with a beaten egg, or some portion of an egg, never stopping to wonder why. (Or maybe you did wonder why. I’m not in your brain box.)

Cheese is good way to upgrade a mediocre scramble — heck, it’s a good way to upgrade a mediocre anything — but it can also be used to elevate, rather than obscure. The following luscious creamy cheeses work much like a good backup singer; they accentuate the eggs while only pulling focus at choice moments.

We've shown you how to make scrambled eggs in the microwave before. You can also make fried eggs and poached eggs in the microwave, and they're just as easy. The folks at CHOW show you how to do it in this video.

As a writer of food-things and lover of breakfast foods (at non-breakfast times), I have eaten many an egg. I don’t know that there is a preparation I don’t enjoy, but a sunny side up egg, fried in olive oil until the edges are crispy ranks very high on my list. I didn’t think there was much improving on the method, until I read about Melissa Clark frying herbs directly in the whites on Food52.

Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.

In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavour, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles.

For the most custardy, creamy, flavourful scramble — that comes together in mere minutes — you need to increase your yolk content.

Is cage-free better than organic? Are omega-3 eggs worth the extra money? Let's break down the terms you'll see on egg cartons.

Instant noodles may be the perfect cheap food. It's good by itself, but there are always creative ways to transform it into something better. My favourite thing to do is to crack an egg into the pot while my noodles are cooking.

The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.

Mother's Day will be here very soon, and with it the expectation of some sort of brunch-y meal, lovingly prepared for the maternal figure(s) in your life. If you are the sort of offspring/partner who possesses a giant heart but no real kitchen skills, do not fret, you can still serve Mama an excellent morning meal in the comfort of your own home.

Somehow, in the last few weeks, I have become someone who wakes up at 6:30 a.m. I did not choose this path - I would always rather be sleeping, thanks - but I'm trying to make the best of my body's sudden refusal to sleep in.

It's hard to get excited about steamed vegetables. When done poorly, they range from totally unremarkable to actively disgusting - but done right, they're absolutely transcendent. I think this underrated technique deserves another look.

Let's be serious for a moment: without that crackling, crystalized sugar crust on top, crème brûlée would just be custard. It would be very good custard, but that torched sugar is what makes it special. Brûlée-ing however, is not an act that should be reserved for crème. You can brûlée all sorts of foods, bringing a touch of decadence to every meal.

Dear Lifehacker, I recently read your article on home bar essentials and it got me in the mood to dust off my cocktail making kit. However, I'm looking to dabble beyond the usual mixers and garnishes. Specifically, I want to give egg whites a try. Where should a beginner start?

Look, omelettes are wonderful little egg dishes - particularly when they involve cheese and other fillings - but there's no denying they require a bit of babying. If you want a cheesy, vegetable-studded egg dish that is much more forgiving of your dismal attention span, you need to start making frittatas.