- More on Eggs -

Eggs is a subject I could blog about for days. Eggs rarely get the attention they deserve. After all what other staple food can be used as: a thickener, emulsifier, leavener and structural foundation? Custards, sauces, meringues, buttercreams, cakes and cookies all rely on eggs to contribute to their texture. Not to mention souffles! So the next time you crack open an egg remember it is more than just an EGG. Tomorrow we will discuss Nutrient Composition of the Egg. ~ Chef Wilkinson ~