Thursday, January 21, 2010


Eggs were what we learned in cooking school last weekend. Properties, techniques, handy stuff you can do with them. I recommend against a 10-egg meal, which was delicious but almost made me toss my cookies on the train ride home.

Clockwise from top left: eggs benedict, deviled eggs, eggs piperade, caramelized onion frittata. We also made mayonnaise, hollandaise, quiche and souffle, not pictured. Pretty, isn't it?

No comments:

Post a Comment