The Egg: “The Greatest of All Foods”
Monday, March 31, 2014
James Beard award-winning author Michael Ruhlman talks about his new cookbook, Egg: A Culinary Exploration of the World's Most Versatile Ingredient, and explains why the egg is the key to the craft of cooking. Starting with perfect poached and scrambled eggs and building up to brioche and Italian meringue, Ruhlman offers nearly 100 recipes that rely on the hidden powers of the egg.
Watch this video of Cynthia Keller of the Culinary Institute of America demonstrating how to poach an egg.