10 August 2009

The Art of Egg Cookery

We love our chickens. And we love their eggs even more. As you may have noticed if you read this blog on a regular basis, we just adore egg cookbooks. Really, there is no more perfect food.

Ann Seranne wrote The Art of Egg Cookery, filled with hundreds of egg recipes. James Beard said the author has, “given us rules for practically the entire gamut of eggs – from a simple 3 1/2 minute boiled egg to a caviar entrée. It is a pleasant mélange of useful and workable data.”

It is hard to imagine after a dozen egg cookbooks that there is anything left to say or do about the egg, but with each new book, there seems to be a new story.

Here is a fine little dessert.

Flan au Vin

2 cups white wine
1/2 cup sugar
6 egg yolks, well beaten
Brandied cherries

Dissolve the sugar in the white wine and heat over boiling water. When hot but not boiling, pour over the egg yolks, stirring constantly. Strain into custard cups or into one large mold. Place in pan of hot water and cook in a moderate oven (350 F.) for 45 minutes. Serve ice-cold with the brandied cherries on top. Serves 6.

The incredible, edible egg!

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