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Egg Tuesday – Cooking at the Grove in San Francisco

March 16, 2010

As the spokesperson for the Incredible Edible Egg and America’s Egg Farmers I blog about cooking eggs every Tuesday.

This week I am in San Francisco working with the Grove restaurants. I am very proud of these great cooks. We have completely re-vamped the egg dishes to bring them to a whole new level. Although the Grove is a casual, classic SF place the eggs dishes they are putting out are as good as any you could find.It is no different in the restaurant from what you do at home just a lot more of it! We crack fresh eggs every morning; mix two tablespoons of water per egg and a pinch of salt. Use non-stick pans and a touch of butter or oil over medium heat. Once the butter/oil is hot you add the eggs. Let them set for a moment and “paint” the bottom of the pan to create light folds of eggs. For poached eggs we use a wide, shallow pan to allow easy maneuvering of the eggs. The water is just under a boil with a cap full of vinegar and a teaspoon of salt. They drop the eggs for three minutes and remove with a slotted spoon. Don’t forget to blot the egg on a paper towel to remove the excess water.

Check out this sneak peak and have a great day. I hope you are starting it out with a nutrient packed, super-flavorful egg dish!

Feed the hungry by making a pledge (no cost) to eat good do good everyday.  America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat Well, Enjoy life, Be happy

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