French scrambled eggs with caviar for the New Years, reusing the egg shells after rinsing in hot water. My little mouiller; toasted and buttered like when I was a kid.... voila, bonne appetite.
Oeuf Brouille With Caviar
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Eggs
Cured
So the salt cured eggs I made about a month ago, remember those? Last time, I did not give them enough time to cure. The result was a lack of texture and taste. Yesterday, I gave a batch of eggs the appropriate time for curing, then grated them over a plate of pasta...
Cured Eggs
When my old sous chef Bob del Grosso popped up with a post modern cured egg yolks in salt, I wasn't gonna miss that chance to try it.... Here is day one...only ten to salt cure then 30 days to dry in rice.
Tools
Quail eggs can be quite a bit of work to peel or crack, so I purchased a set of quail egg cutters. Menacing, they remind me of cigar cutters. But they do the job. Good purchase if your frying or poaching these little huevos!
Pane Carasau é Uovo
Since making pane di carasau with kamut recently, I decided to not just eat it as a flat bread to dip but as a typical Sardinian dish Pane Carasau e uovo. Simply served with eggs, onions, tomato sauce and grated pecorino cheese, the carasau is re-hydrated with boiling...
Eggs
Egg are the perfect food. Protein, albumen in a shell, they're used in all sorts of cooking mediums. From sauces to baking cakes, eggs are a recipe cornerstone. I enjoy them best at breakfast whatever the guise; boiled, fried, poached, with or without a protein,...
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