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From an Old Cookbook EGGS

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From an Old Cookbook EGGS : We all have our theory whether the chicken preceded the egg or vice versa, but what we do know is that eggs have a thousand and one uses. By themselves, they can be cooked slowly and simply, boiled, poached, baked, scrambled, or fried. In combination with other foods, their versatility is enormous. They blend well and are used for thickening soups and sauces, for baking and leavening, for puddings and custards, for omelets and souffés, for meringues and frostings, for mayonnaise and meat loaves, and as a crust for fried foods.


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