On today’s Homemade Is Best, we explore the non-breakfast world of eggs as part one of a two part series.
Eggs are a versatile food. When you think of eggs, do you immediately think of a plate of them scrambled with a side of toast and bacon? While they are a great breakfast food, they can be used in so many more recipes. They can be used either as part of a larger dish, or just by themselves with a little spice to make them extra delicious.
Not only do we talk eggs, but the names of the recipes are ridiculously difficult to pronounce as well. Luckily we were set right on our pronunciation by Helana’s French speaking friend.
The recipes discussed on this episode were:
- Deviled Eggs – The classic one that your mother or grandmother used to make, with the Clearly Delicious touch
- Salad Lyonnaise (/LEO-NAIZE/) – Be sure you’re up on the proper technique to poach an egg for this one
- Hot Niçoise (/KNEE – SWaZ/) Salad – While not the main part of the salad, it is a tasty accompaniment.
In additon to all the great recipes that we discussed, we also found out What’s Helana Excited About?
- The new Gwyneth Paltrow recipe book called My Father’s Daughter
- Question: What are you going to take all those deviled eggs to the party in? Answer: A deviled egg platter
of course. This one is similar to the one that Russ’ grandmother used, except it’s not that awesome mint green color.
- The great photography and visual appeal of Sprinkle Bakes
Be sure to up your cooking game and vocabulary with the Basic Food Prep Term of the Week: Poach
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