A collection of more than two hundred egg recipes re-introduces the joys of this basic food, restoring such favorites as eggnog, lemon chiffon tort, and popovers--as well as omelettes, frittatas, breads, stuffed eggs, pasta, quiche, souffles, custards, meringues, cookies, pies, and tarts--to the American kitchen. Reprint.If using older eggs, you can give them a aquot;preboilaquot; in the shell before poaching to set the whites slightly and help control feathering. Bring the water to a boil and lower each egg (still in the shell) into the pan a immerse the eggs for only 8anbsp;...
|Title||:||The Good Egg|
|Publisher||:||Houghton Mifflin Harcourt - 2006-04-01|