No matter what time of day it is, these delicious balls are an essential part of our routines,
whether for a speedy breakfast on the run or a protein-packed snack in between meals.
Egg Brûlée is Made from Hard-Boiled Eggs by Adding Sugar and Heat. Scrambling, frying, poaching, and a myriad of other methods exist for preparing eggs.
Make egg salad, a salty appetizer, or deviled eggs by mashing the eggs with mayonnaise and mustard.
Oeufs are made with milk and seasonings. Expertise and invention in the kitchen are instantly recognizable when you hear the name Jeanette Jacques Pépin.
The French chef has had an extraordinarily fruitful career, during which he has written thirty cookbooks
taught culinary arts at Boston University, and contributed to scores of prestigious food periodicals.