Wine and Eggs = Match Made in Heaven

So I guess when it rains it pours (pun intended) over at Eric Asimov's NY Times wine blog, The Pour. Yesterday I featured his post on chilled white wine, and today I've come across another wildly entertaining post on the merits of pairing wine with - of all things - scrambled eggs. Follow the link above to read the entire post, but check out a short excerpt in the mean time.

"Even cooked slowly, the eggs don’t take too long, maybe five minutes. As they began to coalesce I took them off the flame and spooned them onto plates. With the bagels and a salad we had ourselves a perfect late dinner. The only question was, what to drink with them?
The easy answer would have been Champagne. Eggs go beautifully with Champagne, which is why it is such a brunch staple and was served in the wee small hours back in the days when omelets used to be served as midnight snacks. Beer would have been another fine choice. Still wines, though, are said to be difficult matches with eggs, which I’ve read can make many wines taste odd and sharp."