Amazing Eggs

Professional sous chef Dave Christopherson hosts this informative instructional look at the production of eggs as well as various cooking methods. Christopherson first explains the process that bring eggs from the chicken to the table, including a look at modern henhouses (where computers dictate the lighting that affects laying), related cleaning and quality checks (including candling and mineral oil spray), and other interesting tidbits (such as why eggshells are white or brown and why you should not keep eggs in the fridge door). The second portion of Amazing Eggs finds the upbeat host—who touts eggs as “almost the perfect food” for their protein, vitamins, and nutritional value—getting busy in the kitchen, showing his best techniques for making scrambled, sunny-side-up, over-easy, and basted eggs, as well as poached eggs, omelets, a Hollandaise sauce with lemon juice and Worcestershire, and popular bakes (all using a classic 12-egg batter) including quiche, frittata, and strata. This eggcellent program is easily recommended. Aud: E, I, J, H, P. (J. Williams-Wood)