A hallmark of French cooking, the soufflé is magical. Making a soufflé is actually a simple process, despite its reputation for being difficult to make. It uses air to transform eggs into a masterpiece, puffing and browning in the oven before collapsing at first bite.
Continue reading Soufflé Secrets
Easter is just around the corner and soon everyone will be trying to figure out what to do with the surplus of hard cooked eggs. It may have seemed like a good idea to boil and decorate a dozen or two, but now what? Continue reading Egg-Cellent Recipe Ideas For Easter Eggs
Eggs are inexpensive, easy-to-make, and arguably one of the most versatile sources of protein.
Continue reading Distinction Between Egg Dishes
Picking up a dozen eggs at the market used to be a simple matter, but not anymore. These days, you’ll find plenty of labels on eggs, intended to make you buy one particular product or another. Continue reading Egg Labels And More
With Easter this coming Sunday, it seemed like a good idea to check out some of the latest tidbits of information on eggs.
Continue reading All About Eggs!