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Food: The versatile egg

By The Arkansas Democrat-Gazette

This article was published March 18, 2014 at 10:59 a.m.

The simple egg. It may be the most versatile ingredient in your kitchen, writes Food editor Kelly Brant.

Eggs hold it together in meatloaves and casseroles. They defy gravity in meringues and souffles. They lift cakes. They are the lusciousness behind mayonnaise and hollandaise. They are the rich, velvety mouth-feel of custard and mousse.

And when it comes to dinner entrees, they may be the most overlooked.

Sure, breakfast for dinner is common on dinner tables and in diners across America, but what about savory dishes where eggs are the main attraction or when an egg takes the dish from ho-hum to heavenly?

Eggs can enliven all manner of dinner dishes from vegetable hash and Moroccan ragout to egg-topped bacon cheeseburgers and even pizza.

For the recipes, read Wednesday’s Arkansas Democrat-Gazette Food section.


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