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Twain's Savannah Haseler's Deviled Eggs

Technique: How to make perfect deviled eggs, from Twain’s Savannah Haseler

A perfect deviled egg is hard to get right, says Twain’s executive chef Savannah Haseler. It starts with a properly boiled egg.

Atlanta’s first-ever brunch festival comes to Old Fourth Ward March 5

Atlanta has its fair share of festivals, from beer to wine to barbecue. Now we can add brunch to the list. Mike DiLonardo, founder of Atlanta Beer Festivals, is hosting the city's first brunch festival on March 5 at the Historic Fourth Ward Park from noon to 5 p.m.

Summer Squash Baked with Eggs and Herbs

This extremely adaptable recipe doesn’t mind how much you mess with it. Adapt the vegetables to whatever you have on hand: Skip the spinach and sun-dried tomatoes if you don’t have them; add corn or grated carrot; substitute different fresh herbs. Or pour the whole mixture into a deep dish pie crust instead of a casserole dish.

Eggs: All They’re Cracked Up to Be

The strangest egg I ever ate had no shell at all. Its perfectly formed yolk and the transparent white around it were inside a hen that my grandmother, a fierce woman and a great cook, had just killed. She gave me an impromptu anatomy lesson and dumped our find into a little iron pan with a pat of butter.

The true value of a good egg

Field Notes (To receive our local foods column and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) I’m a frugal person – and I have the twenty-year-old wardrobe to prove it. But when it comes to buying eggs directly from a local farmer, I never balk (or bock) at the price. In my opinion, at anywhere from $4 to $9 per dozen, these eggs are well worth the cost.

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