Entries tagged with 'eggs'
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If you visit Leeuwarden, Netherlands within the next six months, you might get to sit on one of the giant yolks of Dutch artist Henk Hofstra's art installation, "Art Eggcident." Unfortunately, there are no giant strips of bacon or slices of toast to go with it. [via Coldmud] Related Photo of the Day: Meatscapes Photo of the Day: Melting Ice Cream Truck Photo of the Day: Pasta Outbreak...
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"White and tender surround the center / Cozy, sitting in the crackling shell." What are those high-pitched voices singing about? Eggs! Eggs! So many eggs! Smiling eggs! Ninja eggs! Strawberry eggs! Dear god, this song is now permanently stuck in my head! If you didn't love eggs before, you will after watching this video. Because you won't have a choice. The voices continue to screech, "I love egg!" in your brain long after the video is over. Experience the hypnotizing power of singing, animated eggs, after the jump....
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Nick Kindelsperger of The Paupered Chef went on a search for the perfect hard-boiled egg, that is, cooking it at 154°F for an undetermined amount of time, and found that four hours was the golden number. I'm rather impatient, so four hours wouldn't cut it for me, but I'm very curious to try these super creamy-yolked eggs that lack a funky sulfuric smell. Related Grocery Store Eggs Vs. Public Market Eggs Photo of the Day: 300 Minute Egg How To Peel A Hard-Boiled Egg...
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The problem with whipping up family brunch on the weekends is that it's the one time where everyone actually wants to eat breakfast for a change – and the demand for eggs is at an all-time high. Looks like a job for this appropriately-shaped automatic egg boiler, which can boil up to seven eggs at a time. Just set it to ten minutes for soft boiled, 15 for hard-boiled, or use the special tray to make three poached eggs simultaneously. [via TOKYOMANGO]...
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No surprise, Cook's Illustrated finds farm fresh eggs are tastier than standard supermarket eggs. If you can't farm fresh, organic eggs are the next best thing and "worth the premium." [via Baking Bites]...
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I've never thought of making those super-thin omelets (usuyaki tamago) you sometimes find in Japanese dishes—I assumed reaching that thinness would take more skill than I possess—but Biggie at bento-making tutorial site Lunch In A Box shows the easy way to make them by cooking them in your microwave. With an appropriately-shaped plate and plastic wrap (Biggie includes information about the safety of microwaving plastic wrap), you'll be churning out these egg sheets in no time. Chop up the egg sheets to use as a garnish or keep them whole to use as wrappers around other foods. Of course, you can make these without a microwave; go to Just Hungry for directions on how to make them in a pan....
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Gourmet rounds up a gallery of a dozen types of eggs eaten around the world plus information about their consumption, from the typical hen egg to the not-so-typical sea turtle eggs. Of course, chocolate eggs count. [via TasteSpotting]...
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Most of us have probably heard about the differences between the eggs you buy at a major grocery store and those bought from a small, local farmer, but if you have yet to see the two compared side-by-side, Carl Huber has you covered. He pits eggs from Wegmans against eggs from his local public market in hard boiled and over easy form, and shows how much more yellow the public market yolks are. And even though he says his taste buds are underdeveloped, he found that, "The grocery store brand seemed watered down, flimsy and pale. The robust taste of the public market eggs was immediately noticeable." Although they cost a little more than supermarket eggs, it seems worth...
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The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. Photographs from FotoosVanRobin on Flickr My mom’s visiting this week, and I’ve noticed something: Every time my Russian housemate asks about one of the more pungent foods she’s eating, Mom will cock her head to one side, and after much deliberation, respond, “It’s like cheese.” Since a great bulk of what she’s eating most decidedly does not taste like cheese, I’ve puzzled over why her mind leaps to associate the punchier flavors in the Asian larder with it. My theory: For Mom, cheese is one of the most confrontational foods she’s had to share a...
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Why are eggs closely tied with Easter? Why do we paint them different colors? And what's with all the bunny-related imagery? Get some basic answers from Food Timeline's page about the history and symbolism of Easter foods....
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