September 9, 2010
Despite the recent massive recalls of eggs due to salmonella contamination, frittatas are thought to be safe because the eggs are thoroughly cooked. To be even safer, avoid eggs that were packed by the involved farms; they may be sold under a range of labels including: Lucerne, Albertson's, Mountain Dairy, Ralph's, Boomsma's, Sunshine, Hillandale, Trafficanda, Farm Fresh, Shoreland, Lund, Dutch Farms and Kemps. Keep eggs refrigerated. Don't use any eggs coming from cracked shells. And of course, keep all work surfaces clean and wash your hands thoroughly after using raw eggs.
November 9, 2010 |
Egg recall? Again? Yes, again. The latest is from egg distributor Cal-Maine Foods, which issued an egg recall of 288,000 eggs from eight states because of concerns over potential salmonella enteritidis contamination, a Los Angeles Times story reports. Cal-Maine’s website lists brand names and expiration dates of potentially contaminated eggs that were sold in Arkansas, California, Illinois, Iowa, Kansas, Missouri, Oklahoma and Texas. The company acted Friday after the Food and Drug Administration found salmonella in a routine sample test at a small Ohio farm that provided eggs to Cal-Maine.
April 7, 2012 |
Every year around this time millions of eggs are hard-boiled, artistically decorated and then thrown into the garbage. Frankly, that's probably just as well. Because most hard-boiled eggs are pretty terrible. The whites are rubbery, the yolks are pale and mealy and, even worse, surrounded by that sulfur-green ring of shame. Cooking hard-boiled eggs is easy; cooking them right is not. Unless you know what you're doing. Then it's as close to a foolproof no-brainer as you can get in the kitchen.
April 2, 2013 |
When it comes to hard-boiled eggs, it seems everyone is an expert. And when you write about them, you'd better believe they are going to have their say. After my column on an easy, never-fail way to cook easy-to-peel hard-boiled eggs , I heard from several dozen readers. Many wrote to say they'd tried my technique and that it had worked perfectly. A surprising number wrote in quoting my method back to me almost word-for-word. But almost as many wrote in to tell me how they do it (sometimes I think the Internet was invented so we could tell other people “You're doing it wrong!
March 31, 2011
Asparagus with bread crumb-fried eggs Total time: 25 minutes Servings: 2 Note: This is based on a recipe from Judy Rodgers' "The Zuni Café Cookbook. " Our recipes, your kitchen: If you try this or any other recipe from the L.A. Times Test Kitchen, we would like to know about it so we can showcase it on our food blog and occasionally in print. Upload pictures of the finished dish here. 1/2 to 3/4 pound asparagus Olive oil Salt 1/4 cup fresh bread crumbs A few leaves fresh thyme 2 eggs Freshly ground black pepper 1 tablespoon red wine or sherry vinegar 1. Prepare the asparagus: If it is thin, simply cut off the bases.
April 23, 2014
Total time: 20 to 30 minutes Servings: 4 4 slices rustic bread, about 1/2 inch thick 1 tablespoon clarified butter or olive oil 1 clove garlic, cut in half 6 eggs, at room temperature 2 tablespoons butter, divided 1/4 teaspoon salt Pinch of white pepper 4 slices prosciutto di Parma 1. Brush the bread slices with clarified butter or olive oil. Toast the bread in a large skillet over medium-high heat...