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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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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5@5 - Perfectly poached eggs
August 23rd, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

"After sitting down one morning last week to breakfast and eating two poorly poached eggs, I thought to myself: 'How can anyone screw up such a simple culinary task of poaching an egg?'" says Anthony Marzuillo, the executive chef and proprietor of Soigne Restaurant & Wine Bar.

"Unfortunately, I recently have come across far too many improperly poached eggs, either undercooked, overcooked, misshapen, watery and bland, or even yolk broken upon arrival to the table."

So - if you're one of the aforementioned eggheads whose poaching technique may be a little oeuf, Marzuillo has boiled it down for you in five easy steps.

Five Steps to Perfectly Poached Eggs: Anthony Marzuillo
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No yolk! The best scrambled eggs
May 13th, 2011
08:00 PM ET
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My grand entrance into the culinary world was a sham.

Scrambled eggs were the first thing I ever cooked by myself as a child, my mother standing over me assuring the dish was simple, quick and hard to mess up. She was right - I certainly didn't mess them up, but the scrambled eggs I made were the rubber tires on the Rolls Royce of œufs to come.

Allow me to let you in on a little secret. The best scrambled eggs take up to half an hour to make, the slower the better and they're really good with cream and butter.
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