Leave an egg in an oven at 220°F for 300 minutes (5 hours) and voila: you get what looks like a brown, hard boiled egg.. Is it tasty? According to François-Xavier, yes—the long baking gives the egg white a nutty flavor.... More
La Petite Americaine came across a shocking item at her local Parisian supermarket: pre-poached eggs. Because there just isn't enough time to leave an egg in a pot of simmering water for three minutes these days. Of course, she couldn't get away with being in the presence of poached eggs-in-a-box without actually trying them. So she did, with questionable results.... More
Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to make eggs over easy. More
Food blogger cia_b (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to scramble eggs perfectly. With tips and tricks. More
If you cook with bell peppers, you've probably cut one open at some time and have seen the phenomenon of the pepper within a pepper. But an egg within an egg is a little more freaky and rare. It was the first Sydney University poultry science professor Tom Scott had seen in his 30-year career. He says a normal egg disturbed in the shell gland could move back up into the oviduct and start production all over again, resulting in an egg inside an egg. Sorta puts a new spin on the "which came first" debate. Photograph from stuff.co.nz... More
A few things in Pro-Zak's photo of Egg Depot caught my eye. First off is the happy egg caricature, sporting a gaping hole of a mouth large enough to fit a human, wearing red mittens and booties, the top accessories for today's modern egg. Next is the seemingly extraneous "EGGS" sign above the door in case the awning doesn't give enough information. And if you think the store is only about selling eggs, you're wrong—it also sells paper bags, provisions, and drinks. I'm tempted to visit just to see how egg-tastic this egg depot really is. ...Or so I can take a picture in front of the gate fashioned in such a way so that the egg looks like... More
It's been 50 years since the British Egg Marketing Board promoted their unfertilized product by telling the public to "go to work on an egg". While its series of advertisements about the benefits of eggs was deemed appropriate in the 1950s, on Tuesday the Broadcast Advertising Clearance Centre (BACC) banned the ads from being shown on TV because the ads do not promote a varied diet. Here's more explanation behind the ban from Guardian Limited: A BACC spokesman said the issue was not whether a daily egg with your breakfast would be harmful; only that it should be served with fruit juice or toast."We are not questioning the effect it would have on your health," Kristoffer Hammer told GMTV... More
Food blogger cia_ (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to poach an egg perfectly. With tips and tricks. More
Will the heat of the kitchen drive the Amateur Gourmet to seek professional help? Find out as Adam Roberts is forced into making eggs Benedict in the debut episode of AGTV. More
Food blogger cia_ (Writing With My Mouth Full) and egg expert George Weld (Egg, in Brooklyn) show you how to make a rolled omelet perfectly. With tips and tricks. More
