Lisa Steele, creator of the Fresh Eggs Daily blog and new “Fresh Eggs Daily Cookbook,” is talking tarts, frittatas and other Easter or spring brunch inspiration.
that is equally at home at brunch or as a cocktail nibble. And speaking of cocktails, there are recipes for those, too, from a colonial-era Egg Flip to a very modern Sunny-Side Up Sidecar., too, including that salting eggs before they are done cooking makes them watery. Who knew?
She recently took some time out of her busy bird-tending schedule to answer a few of our pressing questions.It’s obvious that having an excess of eggs has gotten you pretty creative in the kitchen. What is the most surprising recipe you’ve created?After exhausting all the usual culprits one would think of to use up a lot of eggs, like mayonnaise, pound cake, meringues, lemon curd and, of course, eggs every which way for breakfast, I started searching out other, more obscure ways to use eggs.
seem to be extremely popular! And homemade Caesar salad dressing, tartar sauce, bearnaise and flavored aiolis are things I didn’t see in many other egg cookbooks.Not many of the recipes I tried were complete flops, but I did cave in to the TikTok influence and tried making cloud eggs.
As a child, we had chickens also. I remember two chicks named Batman and Robin, and we had a rooster named Mr. Bojangles.A couple of things I get asked all the time: People think that you need a rooster in order for a hen to lay eggs — not true, but the eggs will never hatch into chicks. And people don’t realize that fresh eggs that haven’t been washed don’t need to be refrigerated. I leave mine out on the counter for a couple of weeks.
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