eggasfood

Inevitably, almost every conversation I have with anyone I meet turns into a food conversation. Maybe 80% of those are about eggs. It wasn’t until a recent egg conversation with Mashable Editor-in-Chief Alesha Williams Boyd that I…

Post-Easter festivities might have you swimming in a sea of colorful eggs. In case your boiled egg bounty is getting monotonous, I’ve got a surefire way for you to spice things up: Drag you sanctimonious eggs to hell with hot chili-garlic…

I can’t think of a single egg preparation more finicky than poaching. Do it correctly and you’ll get a plump, oval balloon you could easily mistake for an orb of fresh mozzarella, but do it the wrong way and you’ll end up with a hurricane…

Backyard chicken coops became increasingly popular during the pandemic as people scrambled to stay sane; and more recently, soaring egg prices have pushed “backyard chickens” to the top of search results everywhere as folks dream of…

Eggs are expensive right now. I know it. You know it. Allie knows it. But they still cost less than a lot of other things. For what it’s worth, I can still find conventional eggs at Fred Meyer, a Kroger chain, for under $3 a dozen. (There’s…

We don’t generally think of heavy cream as a “cooking fat,” or at least I don’t. To me, it is a drinking fat, a whipping fat, a drizzling fat, and I’m sure it’s all of those things to you as well, but don’t let these cold-temperature…