How to cook eggs
1979
Alston, Elizabeth
Buying and storing eggs, separating yolks and whites, whipping and folding in egg whites, poaching, frying, scrambling, and soft- or hard-cooking eggs either at room temperature or straight from the refrigerator are discussed. Fourteen recipes using eggs, along with their approximate calorie, protein, fat, and carbohydrate content, range from aioli to zabaglione. Separate microwave instructions are included for three of the recipes--eggs with peas and sausage, spinach-dumpling casserole, and aioli platter.
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Эту запись предоставил National Agricultural Library