http://www.thekitchn.com/feedburnermain
I am such a sucker for a good egg. There’s nothing like cracking open an egg and seeing its huge, round, orange-gold yolk — just ready to be cooked sunny-side up or turned into omelets, or even something like a tajarin pasta, which is a Piedmont pasta made of flour and like 40 egg yolks. (As you can see, I get a little carried away when I see a good egg.)
Filed under: Fitness