Buying tips, techniques, and recipes, no matter how you like them.
Welcome to our Weekend Cook and Tell where each Wednesday we peruse the food sections of various national newspapers in search of inspiration for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week our buddy Joe Yonan is singing the praises of putting an an egg on it over at The Washington Post. According to Yonan, eggs are the perfect single-serving food, long lasting, naturally portion controlled, not to mention easy to cook, tasty, nutritious and versatile. Do yourself a favor and give Yonan's The Egg and I a read, it'll have you delving into that dozen in your fridge in no time.
For this week's challenge we're asking all of you to share your most (brace yourself for an onslaught of egg puns) eggcellent egg recipes. We're looking for eggxotic dishes made with duck, quail, or even ostrich eggs. We're eggspecting all sorts of yolky, yellow edibles, poached, soft scrambled, hard boiled, and over easy, medium, and hard. This one promises to be a most eggciting challenge.
Show us photos of your egg-topped masterpieces on Photograzing (make sure to include "Cook and Tell" in your submission title) and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your eggiest ideas, recipes, and experiences next Wednesday.