World Egg Day

Happy Friday to all. Today is also World Egg Day. Here is a tid bit about eggs;

Eggs are one of the most versatile foods on the market. What other ingredient can cause a souffle to rise and a custard to thicken? What else can be scrambled, fried, poached, and baked - with equally delicious results? Eggs are just as handy when separated. Egg whites make delicate meringues and elegant angel food cakes, while egg yolks enrich sauces, cakes, and pie fillings.

Egg protein quality is so high that scientists often use eggs as the standard by which the protein quality of other foods is measured. All the important amino acids, the building blocks of body protein, are found in an egg in the right proportions for your body's needs.

Why not set aside the month of October to try out new egg ideas with your family? Crack open your imagination! You may be pleasantly surprised.

Any questions? Email me @ david@davidsculinarydelights.com

Or see me at my cooking class on Wed. night, 373 Adamston Rd in Brick

Invest $25 and learn how to make Pumkin Bisque, Boubon Glazed Pork Loin, and Caramel Apple Cheesecake

Call for reserved seats,  609-402-6281

Enjoy your weekends