January 25th, 2013
11:15 AM ET
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Eggcellent story, but would you devil it, poach it or scramble it?

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National deviled egg day
November 2nd, 2012
09:00 AM ET
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If you're frying up some eggs and bacon – lucky you! Some folks in the path of Hurricane Sandy weren’t so fortunate. CNN’s Impact Your World has a great list of ways to get resources to people who need it. Meanwhile, we're cooking up something else: a way to celebrate today's food holiday.

Speak of the devil, November 2 is National Deviled Egg Day!

If you're in the South, you’d be hard-pressed to attend any celebration and NOT see a tray of deviled eggs being passed around. Despite being considered as Southern as biscuits and gravy, deviled eggs are actually European - Ancient Roman to be exact. To this day, variations of this egg dish are eaten across the continent in places like Sweden and Hungary.
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World egg day
October 12th, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Get cracking! Today marks the very special occasion that is World Egg Day.

Since 1996, the International Egg Commission has used the second Friday in October to celebrate the incredible, edible egg. For a mere 70 delicious calories, you're also getting 13 essential vitamins and minerals, high-quality protein and antioxidants.

The best part is you can prepare eggs as many ways as Bubba Gump can prepare shrimp. You can scramble 'em, devil 'em, poach 'em, serve 'em sunnyside-up, the list goes on.
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Filed under: Breakfast Buffet • Eggs • Food Holidays • News


May 25th, 2012
05:00 PM ET
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"No matter what else is served at a cocktail party, you will always find a tray of stuffed eggs," wrote James Beard, the so-called dean of American gastronomy, in his first cookbook, Hors D'oeuvre And Canapes.

The well-received appeal of these one-bite appetizers isn't limited to cocktail hour. They're also a superb addition to picnics and cookouts during the lazy, hazy days of summer.

Deviled Eggs (follow the process in the gallery above)
Recipe courtesy Sarah Simmons, the chef and curator of City Grit

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How to win over a mayo hater
August 24th, 2011
09:30 AM ET
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No one is agnostic when it comes to mayonnaise. Ketchup, mustard, relish - people may have their brand or recipe preferences, but rarely do those condiments elicit anything like the passionate partisanship or disgust that mayo does.

Go on - stroll up to a klatsch of co-workers or into the midst of a bar throng and say "mayonnaise." A few folks will just think you're being weird (and granted, you are), but take note of who physically recoils at the mention and who starts waxing rhapsodic about their favorite brand or recipe.
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Filed under: Condiment • Eggs • How To • Ingredients • Make • Mayonnaise • Staples • Techniques & Tips


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