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Eggs

There is an old saying that "The egg is to cuisine what the article is to speech." Like the little words that string a sentence together, the humble egg is taken for granted. Without eggs, cakes would be tough and flat, custards wouldn't set, a meringue would be jus a pile of sugar, soufflés wouldn't puff, mayonnaise wouldn't thicken, meat loaves would crumble, and breakfast just wouldn't be the same. The egg is an indispensable, invaluable ingredient that no kitchen can do entirely without. Eggs are a complete food, meant to nourish chicks while still in the shell. They are a good source of protein, iron, and vitamins. And while whole eggs and egg yolks are relatively high in fat and cholesterol, egg whites are completely fat- and cholesterol-free.

Salmonella And Eggs

Choosing Eggs

Storing Eggs

Cooking Eggs

Separating Eggs

Beating Egg Whites

Basic Omelets

Creamy Mushroom Filling

Black Bean and Salsa Filling

Garden-Vegetable Filling

Spinach, Cheddar and Bacon Filling

Red Pepper and Goat cheese Filling

Western Filling

Egg White Omelet

Basic Fluffy Omelet

Potato-Salsa Frittata

Chive and Goat Cheese Frittata

Potato and Ham Frittata

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