Large Eggs
Large eggs are the golden standard in baking and cooking, offering a perfect balance of rich yolk and firm white. Their versatile nature brings structure, moisture, and a touch of richness to countless dishes.
Notes
When a recipe calls for large eggs, it's because they provide consistent results in terms of volume and binding power. Always check their freshness for the best performance.
Uses
- Baking
- Scrambled eggs
- Omelettes
- Quiches
- Mayonnaise
You might also like
Fennel Seeds
Fennel seeds are small, aromatic seeds with a sweet and slightlylicorice-like flavor. They are commonly used in cooking and traditional medicine.
Gnocchi
Gnocchi are small dumplings made from potatoes, flour, and eggs, though variations exist using semolina or other starches. Originating from Italy, these versatile dumplings have a rich history in regional cuisines across the country. They offer a mild, slightly earthy flavor that pairs well with a wide range of sauces and seasonings. The texture is pillowy and tender on the inside with a delicate chewiness on the outside, making them a delightful comfort food. When cooked, gnocchi are known for their ability to absorb sauces, yet they maintain a distinct integrity, often recognized by their signature ridges. In the kitchen, gnocchi cook quickly, making them an ideal choice for a swift yet satisfying meal.
