I don’t get many opportunities to use farm-fresh eggs. But if I did, I probably wouldn’t get the very interesting shapes that come from the less-than-fresh, mega grocery product.
A fresh egg will hold together much better than one that has been in the fridge for awhile, but it’s the not-so-fresh eggs that have peen providing these very interesting shapes after they’ve been added to the frying pan.
Next time you fry up some eggs, take a good look to see if something is trying to tell you something.
With the holidays almost here, it’s time to break out all the candy making utensils – heavy bottom pan, thermometer, wooden spoon, etc. Chocolate fudge has always been part of the holidays – everyone looks for this dark, sweet, and in this case, velvety smooth confection.
This is my brother’s favorite Chinese dish. I always include it when doing a Chinese-themed meal.