Midday Eats Eggs

Jun 6, 2014

Food writer Michael Ruhlman calls the egg "the Rosetta stone" of the kitchen: "Learn the language of the egg -- understand completely this amazing and beautiful oblong orb -- and you can enter new realms of cooking." Ruhlman is the author of "Egg: A Culinary Exploration of the World's Most Versatile Ingredient." He joins Midday foodies Henry Hong of Waterfront Kitchen and John Shields of Gertrude's for an hour of egg-related recipes, tips and culinary insights.

The incredible, edible, egg.
Credit newhealthguide.org