Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.
Thursday, July 28, 2016
Shred an Egg
Cover your eggs with cold water, bring to a boil, cover, then remove from the heat and let sit for eleven minutes before transferring to a bowl of cold water. Once peeled shred the eggs with a box grater or force them through the mesh of a wire ladle, spread on your salad and top with salt.
It goes without saying that local eggs taste best.