By Lindsay Landis and Taylor Hackbarth
Published 2013
Large eggs are called for in most of the recipes in this book, but medium eggs are ideal when they’re to sit atop something else, like the Sunny-Side-Up Burgers. Our preference is always for farm-fresh eggs. The yolks are a deep golden color, the trademark of a true pastured egg. (Supermarket eggs tend to have lighter yolks, the result of the chickens’ grain-based diets.) When it comes to eggs, fresher is always better, with one exception: for hard-boiling, older white eggs are easier to peel.
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