Lisa Steele, author of The Fresh Eggs Daily Cookbook will talk about expanding your egg repertoire beyond the usual breakfast fare of fried and scrambled in a discussion Thursday evening on Zoom.com.
— an announcement from Darien Library
Learn why you should:
—never salt eggs before they finish cooking;
—the best way to hard boil eggs so that they peel easily;
—why you should never beat cold egg whites but should separate eggs while they are still cold; and
—eat the yolk!
Curious about using goose, quail, duck, and turkey eggs? Steele has guidance on substituting them in your cooking and baking.
Darien Library is hosting the discussion in partnership with Hotchkiss Library and the Essex Public Library.
A native New Englander and resident of Maine, the “Queen of the Coop” left behind a career on Wall Street to live the farmer’s life. Lisa Steele is a fifth-generation chicken keeper and the author of five books on chicken and poultry raising.
She will be in conversation with bestselling cookbook author and food podcaster Bruce Weinstein.
About the Book
While many of us already cook and bake regularly with eggs for our favorite breakfast dishes and baked treats, we can now learn how to incorporate eggs into our repertoire in a variety of unexpected ways.
In The Fresh Eggs Daily Cookbook you’ll find inspired recipes for sweet and savory dishes like breads, beverages, snacks, salads, and condiments as well as classic salads, pastas, breakfast and brunch fare that all showcase the incredible and versatile egg.
The cookbook opens with an assortment of practical and detailed information when it comes to cooking with eggs
If You’re Attending …
This online event from 7 to 8 p.m., Thursday, March 3.
This event will take place on Zoom. You will receive an email confirming your registration with a link to join the webinar after you register for the event.
Need help registering? Email Adult Programming at firstname.lastname@example.org.