I couldn’t agree more! Julia said the hard boiled egg must be perfectly done and smoothly peeled, the scrambled eggs tender and creamy, the poached egg beautifully shaped, the omelette a dream, the timbales custard subtly flavored, and the souffle proudly puffed.
Well, after reading her tips in The Way To Cook I can proudly say; my hard boiled eggs are perfectly done and smoothly peeled, my scrambled eggs are tender and yummy creamy. I’m close to mastering the omelette, my quiche is killer, but the souffle – not so much…
I follow all 5 of Julia’s Egg Rules, especially #1: Know your egg sources. I recently discovered a local, organic, free range, cage free source that is fantastic!
Farmers Daughter Eggs – is that a great name or what! Their eggs are beautiful, always refrigerated, and have that classic taste I remember- yum!
Owner, Debbie Johnson-Hill loves good healthy food. She’s constantly sampling, critiquing and searching out the very best organic products. When she couldn’t find a suitable product in the grocery store – she decided to produce her own! Check out their website – you’re going to love their photos, happenings and merchandise. It’s Too Fun!
Julia’s Egg Rules:
1. Know your egg sources.
2. Never buy unrefrigerated eggs.
3. Never buy cracked eggs.
4. Never leave eggs sitting about in the kitchen – always keep them refrigerated.
5. Always wash bowls, utensils, work surfaces, and hands in hot water for several minutes after handling raw eggs.