It can be hard to pack a lunch. I get it. As much as I try to ensure I have leftovers to eat the following day, in reality there's always a day or two when that just isn't going to happen.
But, if there is one thing I've learned, it's that packing something is better than nothing.
That's why in moments of fridge desperation, raw eggs are my go-to. If you have stove access at work, you're in luck. Scrounge up some bread or salad greens and you suddenly have a warm, enjoyable meal on your hands. If you really have no accompaniments, scrambled eggs are there for desperate times. And, just like the middle school lunchroom, you never know who might want to trade or combine forces. I've traded one soft-boiled egg for pasta before, because who doesn't want a runny yolk over a tangle of noodles?
The trick is getting eggs from point A to B without a crack. I used to gently coddle them in paper towels, pack them into a ziplock, and hope for the best. But after getting prematurely scrambled on the A train one morning, I knew there had to be a better way. Enter the easiest hack.
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Considering egg cartons are designed to protect eggs, in a lightbulb (but also duh!) moment, I realized all I needed to do was make a smaller carton: Simply cut off the last two egg cups, put in your eggs, and secure with a rubber band.