Alcoholic Eggnog

Results: 14 servings

Apparatus:

Whisk
Large pan

Components:

6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon

Procedure:

1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended.
2. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
3. Next, set the pan on your stove's burner and turn it to the lowest possible setting.
4. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.
5. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
6. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish.
7. Refrigerate the mix for at least 4 hours before proceeding.

8. Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!

Found here...
http://www.eggnogrecipe.net/

Milk Chocolate Dome with Caramel Cream, Fleur de Sel And Pistachio Crunch Ice Cream

Results: 24 servings

Apparatus:

Chocolate Mousse:
2 Mixing bowls
Whisk
Sauce pan
Ladle
Spoon
Strainer

Caramel Cream:
Sauce Pan
Strainer
Mixing bowl
Whisk

Chocolate Biscuit:
Oven (preheat to 350 degrees F)
2 Mixing bowls
Mixer with whisk attachment
Whisk
Sift
3 Full sheet pans
Parchment
Dome mold

Chocolate Sable:
Oven (preheat to 350 degrees F)
Mixing bowl
Sift
Rolling pin
1 1/2-inch round cutter

Chocolate Glaze:
Sauce pan
Mixing bowl

Pistachio Nougatine:
Oven (preheat to 350 degrees F)
Large pot
Parchment
Food processor

Vanilla Ice Cream:
Sauce pan
Mixing bowl
Whisk
Ladle
Spoon
Strainer
Ice cream machine

Chocolate disk:
Double boiler
Parchment
3/4-inch circle cutter

Assembly:
Mixing bowl
4-ounce dome molds
Piping bag (or plastic bag with corner removed)
Spoon

Components:

Chocolate Mousse:
16 ounces heavy cream
4 1/2 ounces cream
4 1/2 ounces milk
3/4 ounce sugar
3 egg yolks
16 ounces milk chocolate

Caramel Cream:
1/2 pound sugar
4 ounces water
1 quart cream
1 vanilla bean split and scraped

Chocolate Biscuit:
12 egg whites (for a meringue)
1 cup plus 1 tablespoon sugar, plus 2 cups sugar
8 yolks
11 ounces canola oil
8 ounces water
1 1/2 cups cake flour
6 ounces cocoa
1/2 tablespoon baking soda
1/2 tablespoon baking powder

Chocolate Sable:
7 ounces butter
1/2 cup plus 1 tablespoon sugar
1 egg
1 yolk
1 1/2 cups all-purpose flour
3 ounces cocoa
Pinch salt

Chocolate Glaze:
3 1/2 ounces water
1/2 cup sugar
9 ounces cream
2 ounces corn syrup
3 1/2 ounces 58 percent chocolate
2 cups pate a glacer brune

Pistachio Nougatine:
6 ounces butter
2 1/2 ounces corn syrup
6 1/2 ounces confectioners' sugar
1/4 teaspoon pectin
1/2 pound chopped pistachios

Vanilla Ice Cream:
1 quart milk
1/2 quart cream
1 vanilla beans, split and scraped
2 cups sugar
10 egg yolks

Chocolate disk:
72 percent chocolate
Fleur de sel

Procedure:

Mousse:
1. Whip the 16 ounces heavy cream to soft peaks in a mixing bowl.
2. Bring the milk and remaining 4 1/2 ounces of cream to a boil in a small sauce pan.
3. Beat the sugar and egg yolks until smooth in a mixing bowl.
4. While whisking egg yolk mixture, add a small ladle of the hot cream and whisk well to temper.
5. Add the yolk mixture to the cream mixture and cook over low heat, while whisking, until thick enough to coat the back of a spoon.
6. Remove from the heat.
7. Strain and pour over the chocolate.
8. Mix to incorporate.
9. Gently fold in the whipped cream.

Caramel Cream:
1. Combine the sugar and water in a saucepan.
2. Cook over medium heat, stirring, until mixture comes to a boil.
3. Once mixture boils, don't stir anymore.
4. Boil until the mixture turns a dark caramel color.
5. Once a dark caramel color is achieved, remove from the heat and carefully add half quart cream and the vanilla bean.
6. Be careful as the mixture may sputter a bit when you add the cream.
7. Bring back to a boil and cook until a uniform consistency is achieved.
8. Strain and let cool overnight.
9. Whip the remaining half quart of cream to soft peaks.
10. Fold in the caramel.

Chocolate Biscuit:
1. Preheat the oven to 350 degrees F.
2. Place the egg whites in a mixer and whisk until frothy.
3. While whisking, slowly add the 1 cup and 1 tablespoon of sugar and whisk to soft peaks.
4. Meanwhile whisk together the yolks, oil and water until frothy.
5. Stir in the remaining 2 cups sugar.
6. Sift the remaining dry ingredients and whisk into the yolk mixture.
7. Gently fold in the meringue.
8. Spread between 3 full sheet pans lined with parchment and bake until the cake springs back in the center, about 10 minutes.
9. Let cool.
10. Cut with a round cutter to fit directly at the base of the dome mold.

Chocolate Sable:
1. Preheat the oven to 350 degrees F.
2. Cream together the butter and sugar in a mixing bowl.
3. Add the egg and yolk, 1 at a time, just to combine.
4. Sift all dry ingredients and add a little at a time until just mixed together.
5. Roll out very thin, about 1/8-inch.
6. Cut out with a 1 1/2-inch round cutter.
7. Sprinkle disks with sugar and bake off until dry to the touch, about 6 to 8 minutes.
8. Let cool.

Chocolate Glaze:
1. Bring the water, sugar, cream and corn syrup to a boil in a sauce pan.
2. Place chocolates in a mixing bowl.
3. Pour over the chocolates and mix together.
5. Let cool.

Pistachio Nougatine:
1. Preheat oven to 325 degree F.
2. In a large pot, melt the butter and corn syrup.
3. Stir in the confectioners' sugar and pectin.
4. Cook, stirring until you have reached a full boil.
5. Continue to cook for 2 minutes.
6. Stir in the pistachios.
7. Spread onto parchment lined sheet pan and bake in the oven until golden brown.
8. Let cool.
9. Grind in a food processor into small chunks.

Vanilla Ice Cream:
1. Bring the milk, cream, vanilla beans and half the sugar to a boil in a sauce pan.
2. Whisk together the remaining sugar and yolks.
3. While whisking, add a ladle of the hot cream mixture to the yolks.
4. Stir the yolk mixture into the cream mixture and cook over low heat until the mixture thickens enough to coat the back of a spoon.
5. Remove from the heat and strain.
6. Let cool and process in an ice cream machine.

Chocolate disk:
1. Temper chocolate in a double boiler.
2. Spread a thin layer out onto parchment.
3. Sprinkle lightly with fleur de sel before it sets.
4. Cut out with a 3/4-inch circle cutter.

Assembly:
1. While the ice cream is still soft stir in 1 cup of pistachio nougatine.
2. Place in freezer until ready to serve.

3. Pipe the mousse into 4-ounce dome molds and gently spoon up the sides to create a shell.
4. Place in the freezer until set.
5. Pipe in about 2 tablespoons of the caramel cream into each dome mold.
6. Top with a chocolate disk and a round of chocolate biscuit.
7. Place in the freezer until set.
8. Unmold and store in the refrigerator until ready to serve.

9. Warm the chocolate glaze.
10. Place a sable round on a plate.
11. Glaze the dome and place it on top of the cookie.
12. Top with a dot of gold leaf.
13. Serve with the pistachio ice cream and chocolate garnishes.

Original recipe from:
http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/milk-chocolate-dome-caramel-cream-fleur-de-sel-pistachio-crunch-ice-cream-recipe/index.html

Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus

Results: 16 ravioli, 4 servings
Prep Time: 30 minutes
Cook Time: 5 minutes

Apparatus:

Food processor
Bowl
Pastry brush
4-inch round cutter
Large pot
Slotted spoon
Medium heavy pot
Immersion blender (optional, food processor works but is slower)
Large saucepan

Components:

1/2 pound cold, peeled and deveined shrimp
1 large egg white, cold
1 1/2 teaspoons chopped fresh parsley leaves
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon fresh lemon juice
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/4 cup cold heavy cream
6 ounces lump crab meat, picked over for shells and cartilage
1/4 cup grated Parmesan
2 tablespoons chopped shallots
1 large egg, beaten with 2 teaspoons water, for egg wash
4 fresh pasta sheets, measuring about 9 by 15 inches
Red Pepper Cream Sauce, recipe follows
16 spears Blanched Asparagus, recipe follows
1/4 cup grated Parmesan, for garnish
4 teaspoons finely sliced fresh basil leaves, for garnish

Red Pepper Cream Sauce:
2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped
2 cups heavy cream
1 teaspoon paprika
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch cayenne

Blanched Asparagus:
16 asparagus spears

Procedure:

1. To achieve the right consistency, make sure that the shrimp and egg white are very cold, and chill the food processor bowl and blade in the refrigerator for 20 minutes before beginning.
2. Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds.
3. Scrape down the sides and pulse for 5 seconds.
4. With the machine running, add the cream through the feed tube in a steady stream.
5. Transfer to a bowl and fold in the crab meat, cheese, and shallots.
6. Place 1 pasta sheet on a work surface.
7. Scoop heaping tablespoons of the crab meat filling evenly down the sheet, about 4 inches apart in 2 rows of 4.
8. Using a pastry brush, lightly coat the areas around the filling with egg wash.
9. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal.
10. With a 4-inch round cutter, cut into individual ravioli.
11. Bring a large pot of salted water to boil.
12. Add the ravioli and cook until tender, 4 to 5 minutes.
13. Remove with a slotted spoon and divide among 4 plates.
14. Drizzle the sauce on top and arrange the asparagus on the side.
15. Garnish each portion with the cheese and basil and serve immediately.

Red Pepper Cream Sauce:
1. Combine the bell peppers and cream in a medium heavy pot, and bring to a boil.
2. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally.
3. Remove from the heat.
4. Add the paprika, lemon juice, salt, white pepper, and cayenne.
5. With an immersion blender, or in batches in a food processor, puree the mixture until smooth.
6. Serve hot.

Blanched Asparagus:
1. With a sharp knife, remove the tough woody ends from the asparagus.
2. Lay the asparagus flat, align the tips, and trim the spears to the same length.
3. Bring a large saucepan of salted water to a boil.
4. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness.
5. Drain and transfer to an ice bath to stop the cooking.
6. Drain and serve immediately.

Original recipe from:
http://www.foodnetwork.com/recipes/emeril-lagasse/lump-crabmeat-ravioli-with-red-pepper-cream-sauce-and-asparagus-recipe/index.html

The First Book Is Now Available!

"Have You Ever Been Stuck, With One Egg Yolk or One Egg White After Using a Recipe?"

"Where's My Other Half?" is the first book in the CoE (Conservation of Eggs) series designed to provide you with ways to USE that other half that's leftover from your original recipe.

There is a section of very simple things you can do, a bunch of recipes in the middle and some 'out there' ideas toward the end you can reference.

If you ever get stuck with one *or more* egg yolk or egg whites after working with a recipe, just pull out "Where's My Other Half?" flip through the pages until you find the chapter with your leftover type & number (1 thru 4 egg yolks or egg whites in this volume) then search for a recipe to 'Conserve' that Other Half!

We included a special section called "Noble Recipes" (recipes that use use equal numbers of yolks and whites in different places) for you as well.

A Conservation of Eggs:
Where's My Other Half?

First in the CoE Series, Published on September 6, 2011 Now Available on Amazon Kindle & Kindle apps!

Buy It Now!

Chocolate Mousse

Results: 4 servings

Apparatus:

2 Mixing bowls
Large sauce pan or pot (mixing bowl must fit for water bath)
Small sauce pan
Whisk
Electric mixer
Large rubber spatula

Components:

6 oz. bittersweet chocolate
1/3 cup whole milk
1 egg yolk
4 egg whites
2 Tbsp sugar

Procedure:

1. Chop chocolate into small pieces and place in a mixing bowl.
2. Simmer water in pot.
3. Place the bowl over a simmering water bath. Make sure the bowl is not touching the water and the water is kept to a simmer.
4. Take off the heat when the chocolate is melted.
5. Gently bring the milk to a boil in a small sauce pan.
6. Remove from heat and pour over the melted chocolate and slowly whisk.
7. Add the egg yolk and whisk until fully incorporated.
8. Whip eggs whites on medium speed until they reach a soft peak (a light texture).
9. Increase to medium high and gradually add sugar in a slow steady stream until egg whites are firm and glossy.
10. The chocolate mixture should be cool by the time the egg whites are ready.
11. Add 1/3 of whites to chocolate mixture and gently whisk to combine and lighten the chocolate mixture.
12. Switch to a large rubber spatula and gently fold in remaining 2/3 egg whites until there are no streaks.
13. Pour into individual servings or a large bowl.
14. Chill for about two hours minimum (the longer it chills, the denser it becomes).
15. Serve topped with raspberries or blackberries if desired.

Original recipe from:
http://birmingham.patch.com/articles/the-best-ever-chocolate-mousse-2

Frozen Custard

Apparatus:

2 Medium mixing bowls
Whisk
Small saucepan
Strainer
Ice cream freezer
Glass or plastic freezable containers
Plastic wrap

Components:

8 egg yolks
1/2 cup of cane sugar (half white, half crystallized cane juice)
2 cups organic whipping cream
1 vanilla bean (scraped, discard husk)
Ice (to half fill mixing bowl)
1/2 tsp. bourbon vanilla
1/2 tsp. Mexican vanilla

Procedure:

1. Place ice and water in a mixing bowl.
2. Combine egg yolks with sugar in a second mixing bowl.
3. Whisk thoroughly.
4. Heat whipping cream in a small saucepan until it begins to boil (175 F).
5. Remove cream from heat.
5. Add vanilla bean seeds.
6. Whisk a small amount of the hot cream to the eggs (trying to not scramble the eggs). This will temper the eggs and help pasteurize the eggs.
7. Whisk eggs into saucepan
8. Place saucepan in the ice water bowl, whisking until cold (40 F).
9. Strain to remove any cooked egg, large bits of vanilla, or undissolved sugar.
10. Mix in the bourbon vanilla and the Mexican vanilla
11. Put custard in ice cream freezer (follow directions for your brand).
12. Quickly remove custard to containers (smaller ones freeze faster).
13. Cover with plastic wrap (pressing the plastic to the surface of the custard to eliminate air contact with the surface of the custard).
14. Store in freezer.

Adapted from:
http://www.alcoholian.com/?p=757

*Macaroon Brownies*

Results: 20 servings

Apparatus:

Oven (preheat to 350F)
8" x 8" baking pan
Mixing bowls
Wooden spoons

Components:

Macaroon Topping
4 ounces fat-free cream cheese
1/3 cup sugar
1 egg white
4 teaspoons all-purpose flour
1/2 teaspoon coconut extract
3/4 cup flaked coconut

Brownies
1/4 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
4 egg whites
1 (2 1/2-ounce) jar baby-food prunes
1/3 cup buttermilk
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
1/4 cup toasted chopped almonds

Chocolate Drizzle
1 tablespoon mini chocolate chips, melted

Procedure:

1. Preheat the oven to 350 degrees F.
2. Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil spray.

A. Macaroon Topping

1. Mix the cream cheese, sugar, egg white, flour, and coconut extract until smooth. 2. Stir in the flaked coconut.
3. Set aside.

B. Brownies

1. In a large bowl, combine the whole-wheat flour, all-purpose flour, sugar, cocoa powder, and baking powder.
2. In a medium bowl, beat the egg whites until foamy.
3. Add the baby-food prunes, buttermilk, and vanilla to the beaten egg whites.
4. Add the egg white mixture to the flour mixture and mix until blended.
5. Stir in the chocolate chips and almonds.
6. Spread the batter in the prepared baking pan.

C. Combine

1. Spread the macaroon topping over the brownie batter.
2. Bake 25 to 30 minutes.
3. Let cool, in the pan, on a wire rack.
4. Drizzle with the melted chocolate chips.
(Decorative tip: Swirl a toothpick through the melted chips after drizzling them on the brownies.)

Original recipe from:
Gourmet Magazine

Home-Made Mayonnaise

Results: 1 1/2 cups

Apparatus:

Food processor

Components:

1 farm fresh egg
1 farm fresh egg yolk
2 1/2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1/2 cup olive oil
1/2 cup corn oil

Procedure:

1. Place the egg, egg yolk, lemon juice and mustard in a food processor and process for 15 seconds.
2. With motor running, SLOWLY drizzle both oils through the feed tube until the mayonnaise has thickened.
3. Cover, and refrigerate for up to a week.

Things you can add to mayonnaise:

Horseradish for beef
Dill for fish
Garlic to make aioli for French fries or burgers
Sweet pickles, shallots, capers, parsley and tarragon for Tartar sauce
Chili sauce, green pepper, pimento, chives, and hard-boiled egg for 1,000 island dressing

Original recipe from:
http://www.grandrapidsmn.com/life/article_757a9688-a3f7-11e0-b2ee-001cc4c002e0.html

Egg White Breakfast Sandwich With Turkey Sausage

Apparatus:

Small non stick skillet
Cooking spray
Microwave
Knives
Toaster
Mixing bowl

Components:

1 slice Weight Watchers light seedless rye bread
1 egg white
1 cup spinach
1/2 cup mushrooms
1/3 serving BROWN N SERVE TURKEY SAUSAGE 3 LINKS
1 Tbsp Promise Ultra Fat-Free Soft Margarine
1 serving SARGENTO REDUCED PEPPERJACK CHEESE
1 spray olive oil cooking spray

Procedure:

1. Spray small non stick skillet with cooking spray, heat on low.
2. Place turkey link in microwave 45 seconds.
3. Cut mushrooms and spinach into small pieces.
4. Add mushrooms to skillet turn up heat to just below medium.
5. Once softened add spinach.
6. Cut sausage link into small coins and add to mushrooms and spinach.
7. Toast bread.
8. Beat egg whites and pour over vegetables and turkey.
9. Let set and then flip.
10. Smear toast with fat free promise and place cheese on toast.
11. Cut cooked egg white in half and place on toast.
12. Add salt if preferred.

Original recipe from:

http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=261682180

Chocolate Velvet Pudding

Results: 4 servings

Apparatus:

Heavy medium saucepan
Whisk

Components:

3/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
2 cups whole milk
3/4 teaspoon instant coffee crystals (optional, but makes it much richer)
6 ounces semisweet chocolate (chopped)
3 tablespoons butter
1 1/2 teaspoons vanilla extract

Procedure:

1. Mix sugar, egg yolks and cornstarch in heayv medium saucepan
2. Gradually Whisk in milk.
3. Continue whisking over medium heat until pudding thickens and comes to boil (about 5 minutes).
4. Continue to boil 1 minute longer, whisking constantly.
5. Remove pudding from heat.
6. Add chocolate, butter and vanilla
7. Whisk until pudding is smooth.
8. Divide between 4 dessert dishes.
9. Cover and refrigerate until cold.
10. Spoon whipped cream atop the pudding, and sprinkle with freshly ground coffee or fresh raspberries before serving.

Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Chocolate-Velvet-Pudding-recipe-3256.aspx

Active Time: 15 Minutes
Total Time: 1 Hour 15 Minutes

"Angry Birds" Can Cook?

Angry Birds, a huge hit since its launch on Chrome. It's literally being taken up by every major brand to advertise their product. The creators Rovio, have launched tons of popular toys and tshirts with Angry Birds on the flash. And now its time to cook the Egg bombs the Angry birds launch at the Pigs. Yes, Peter Vesterbacka, Rovio’s head of marketing and business development, announced the book at the Open Mobile Summit in London. Vesterbacka said Rovio’s Angry Birds cookbook will be targeted at families and include mostly egg-based recipes. The title will be self-published and likely distributed by Amazon, Apple and Barnes & Noble, in book form and as an ebook app, with Rovio banking 90% of all sales.
Guess Angry Birds is going to break all realms of entertainment. Won't be surprised if I see a new Movie launching soon!

Found here...
http://vineshbalan.blogspot.com/2011/06/angry-birds-products-trending-up-high.html

UPDATE: 8/10/11

"An Angry Birds film may be a few years off, but the cookbook and textbooks are a very real possibility. The Huffington Post writes that Rovio is set to self-publish a family cookbook (in book and app form). The cookbook, to be called "Bad Piggie's Egg Recipes" according to Fox News, will feature egg-based foods such as egg salad sandwiches and egg sushi, as the pigs in the game steal and threaten to eat the Angry Birds' eggs. It may even be the first in a line of many Angry Birds-themed cookbooks."

Found here...
http://www.csmonitor.com/Books/chapter-and-verse/2011/0810/Angry-Birds-to-spawn-cookbook-and-textbook

We'll look for that when it comes out and see if we can provide you with some insights, perhaps our opinion even.

Coconut Macaroons

Apparatus:

Oven (preheat to 350F)
Electric mixer
Scoop
Measuring cups

Components:

4 large egg whites
1 pinch of salt
1 (8oz) package of sweetened shredded coconut (lightly toasted)
1/2 cup sugar (optional)

Procedure:

1. Preheat the oven to 350 degrees.
2. In a electric mixer with a whip attachment whip the egg whites with the salt until they become white and begin to stiffen.
3. Add optional sugar in small quantities and continue to whip the egg mixture until it becomes quite stiff.
4. Fold in the toasted coconut.
5. Scoop little balls of the mixture onto a greased baking sheet
6. Bake for 15 to 20 minutes. The outside should be golden brown and the inside should still be moist.

Original recipe from:
http://www.autostraddle.com/movie-night-puccini-for-beginners-98369/

"Not sure what to do with...

"Not sure what to do with the leftover egg yolks? Most custards like pastry cream or stovetop pudding are egg yolk based." ~unknown

Vanilla Ice Cream

Results: 6 servings, 1/2 C. each

Apparatus:

Saucepan
Whisk
Ice cream machine or freezer

Components:

1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod

Procedure:

1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.

Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx

Your Conservation of Eggs [CoE] Begins!

As Seen On Food Renegade's: FIGHT BACK FRIDAYS, October 14th Edition

Jeff Miller:
This all started because my mother refused to cook recipes that had yolks or whites left over. She considered it a waste. She wasn’t willing to search for recipes to pair together to use the leftover egg bits.

Pam Hoffman:
Jeff and I discussed this summer 2007 and “The Conservation of Eggs” was born. Soon thereafter we sought recipes which used one egg white or more then we started looking for recipes with one or more egg yolks.

The CoE Blog & Book Series:
This blog has recipes that contain one or more egg yolk, or egg white each, and a whole lot more!

The recipes posted here and in the book serve to help you with your leftover egg ‘halves.’ We will post two of each per month here on the CoE blog (some unique to the blog). If you want a whole bunch at once (and some that will be unique to the book), watch for the first book in the series: "Where's My Other Half? A Conservation of Eggs" coming to a Kindle, or Kindle app near you!

If you ever find yourself with one leftover egg white or egg yolk (or more) click on the number you have left in the upper right column of links on this site to find the quantity you need to use up and you’ll have a simple way to ‘Conserve YOUR Other Half’ when you might have wasted it in the past.

Some recipes keep the egg parts separated and they use them in different parts of the same recipe, though they are equal. We call these the “Noble Recipes" and they will be gathered together under that label here, and in the chapter of the same name in each of the books.

The first CoE book is set to publish by the end of Summer, 2011. We'll let you know when it's ready, and where to get it.

EDIT: The CoE Book "Where's My Other Half?" Was Released September 6th, 2011

Thanks for stopping by. We're looking forward to sharing what we've learned and hearing from you about the CoE too!

Jeff Miller, Pam Hoffman

p.s. We realized a couple of other things... There are some very simple things to do with those Halves, which you’ll find in the first chapter (titled “The Simplest Things”) of the first CoE book; or maybe some really bizarre things we learned as we worked on this book. The truly bizarre will be collected in a page on the 'official' Conservation of Eggs website.



We’d like to hear from you! We’re putting together more books in this series (one will BE Reader’s Choices) and we need your recipes, feedback and input. Write us or call anytime - our contact info is on the Contact Us Page of this blog!