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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书目信息
出版者
EDP Sciences
其它主题
Nutrient values; Home food preparation
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-29
MODS