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FOOD
May 5, 2016 | By Samantha Melamed, Staff Writer
When Emma Cunniff, 25, started her own farm three years ago, she got a crucial infusion of capital by creating a community-supported agriculture program, or CSA. It let backers pay up front for shares of produce through spring, summer, and fall - and supplied Cunniff with money to buy seeds and tractors, and to eventually expand her Kneehigh Farm in Pottstown from two acres to seven. That's how it's worked ever since the CSA movement began 30 years ago. Now, though, small farmers like Cunniff are finding themselves in competition with a slew of subscription-based food vendors, from meal-kit boxes like Blue Apron to mail-order produce boxes like Farmbox Direct to aggregators who mix local produce with stuff from Florida or Mexico.
FOOD
March 25, 2016 | By Elisa Ludwig, For The Inquirer
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
FOOD
April 19, 1989 | By Jean Anderson and Elaine Hanna, Special to The Inquirer
If you've never tried scrambling eggs in the microwave, now is the time to try. Microwave-scrambled eggs can be the fluffiest imaginable. And here's another advantage: If you're dieting, you can eliminate some fat, because scrambled eggs don't stick to microwave "pans" the way they do to a stove-top skillet. The cooking times given here are for refrigerator-cold, large eggs. Obviously, warmer, smaller or larger eggs will microwave more quickly or slowly. For best results, follow our recipe explicitly and abide by these guidelines: Always use the container size recommended.
NEWS
August 8, 1991 | By Robert Zausner, Inquirer Harrisburg Bureau
While lawmakers' efforts to pass a state budget captured all the attention recently, another measure was passed to deal with something perhaps more important than spending and taxes - keeping eggs cool. Yesterday, Gov. Casey signed the measure into law. It is called the Egg Refrigeration Law. It requires that egg producers and sellers refrigerate eggs. Its purpose is to cut down on the problem of salmonella poisoning associated with eating eggs. Chilling them helps.
FOOD
May 9, 2013
Makes 4 servings 4 tablespoons butter,    softened 3/4 cup heavy cream 1/2 cup poached chicken    or lobster chunks,    small peeled raw    shrimp, cooked    spinach, or a few    slices of black truffle Salt and pepper 4 eggs Ground nutmeg Small handful chopped    chives, tarragon,    parsley, or other    tender herbs 1. Preheat the oven to 400 degrees....
FOOD
October 22, 1986 | By BARBARA GIBBONS, Special to the Daily News
Quick! Can you think of a culinary basic that can serve as breakfast, lunch, dinner or dessert? When all else fails, make an omelet. What you add to an omelet determines whether it's more suited to morning, midday or midnight. How you make it decides if it'll be fattening or not. And good news for cholesterol-watchers as well as calorie counters: Yolk- free frozen egg substitute made from the cholesterol-free egg white works every bit as well as whole eggs in omelet recipes. Here's a basic Slim Gourmet guide to omelet making the low-fat or no-fat way: How to Make a Low-fat Omelet: Be sure to use a non-stick skillet; the finish should be in good condition.
FOOD
December 31, 2015 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Serves 4.    4 teaspoons olive oil 1 onion, finely chopped Sea salt 14 ounces lean ground grass-fed beef 4 tablespoons chipotle sauce 28-ounce can chopped tomatoes 1 large handful cilantro, coarsley chopped, plus extra to serve Freshly ground black pepper 4 free-range eggs 1 jalapeno chili, thinly sliced 1. Heat the oil in a large, wide saucepan or deep skillet over medium-high heat. Add the onion and a pinch of salt. Cook, stirring often, for 3 to 4 minutes or until soft.
NEWS
March 11, 1989 | By ELLEN GOODMAN
This is how it happens in Ethics Class. The teacher begins the morning with a carefully constructed and rather farfetched hypothetical case. Today, it's a doozie. Imagine, just imagine, says the teacher, that a couple comes to divorce court to split up their property. They are not wrangling over a house or a boat or car. What they each demand is custody of their seven pre-embryos, the creations of his sperm and her eggs that lie frozen at the in-vitro fertilization clinic. The class lets out a collective groan.
FOOD
November 13, 2008
Green eggs and pan We haven't had great luck with nonstick pans. But our initial experience with Cuisinart's new "Green Gourmet" skillet was promising. Not only does it fry an egg without butter, but the cleanup is a cinch. Cuisinart says the nonstick surface is a petroleum-free, ceramic-based material, not the Teflon-style stuff said to harm the environment. Its other eco-friendly claims? The packaging is 100 percent recycled, and the pan needs less energy to stay hot. A subtle snap The cooler weather calls for these thin and crispy Swedish cookies, crackling with ginger, cinnamon and cloves.
BUSINESS
September 12, 2010
"The economy remains soft, and growth is slow. But at least things are not getting worse. " "This will help protect more than 700 million passengers and pilots who travel our nation's airways each year. " - Transportation Secretary Ray LaHood, on new fatigue rules for airline pilots "The prognosis for the Center City hotel market is brightening and certainly is the brightest in the last two years. " - Peter Tyson, hospitality-industry consultant "At the moment, we can rule out a double-dip for the economy.
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ENTERTAINMENT
May 21, 2016 | By Debbie Arrington, THE SACRAMENTO BEE
FOLSOM, Calif. - Every morning, Lynda Trujillo greets her "girls. " They reward her with friendly clucks - and lots of eggs. The eggs come compliments of Trujillo's six busy hens, who rule the roost in luxury. Nestled in a hillside overlooking the American River, Trujillo's garden offers breathtaking views of the canyon as well as a first-class coop. Wrapping around the ranch-style home, a mosaic-lined path winds through big trees and past secret fairy gardens and whimsical sculpture.
FOOD
May 20, 2016
Makes 40-45 crepes 15 eggs 4 cups all-purpose flour 4 cups water 1 cup olive oil 1. Beat the eggs in an electric mixer; gradually sift in the flour. Continue to beat at a very slow speed for 5-10 minutes while gradually adding the water. Continue to beat until the batter is very smooth, with no visible lumps. 2. Heat an 8- or 10-inch Teflon pan on low heat. You must use a Teflon pan to avoid having the crepes burn and stick. I use an 8-inch pan, which normally yields 40-45 crepes; a 10-inch pan will yield 25-30.
NEWS
May 15, 2016 | By Lisa Scottoline, Columnist
The hits just keep on coming at the Scottoline farm, where the animals outnumber the people. They like it that way. I don't, especially when I wonder who's running the joint. The only thing I'm sure of is who's paying the bills. Right now, the chickens are in charge. Because, bottom line, they're not producing any eggs. Neither am I, but that's another subject. No one's counting on me for breakfast. The chickens have no excuse. They still have estrogen. By the way, my chickens might not be laying eggs, but my snakes are. Ssssssensational.
SPORTS
May 13, 2016 | By Jack Goodwillie, STAFF WRITER
A collaborative effort at the plate and on the mound led to Egg Harbor Township's seventh consecutive victory on Wednesday. Nick Milhan went 3 for 4 with two RBIs and two runs scored as the host Eagles defeated Vineland, 8-0, in a Cape-Atlantic League contest. Antonio Caraballo went 1 for 2 and knocked in one run. Drew Hickman struck out five batters in six innings to win his fifth game of the year. In other Cape-Atlantic action: Josh Arnold took a no-hitter into the bottom of the seventh inning before surrendering his only hit of the day on an infield single.
FOOD
May 5, 2016 | By Samantha Melamed, Staff Writer
When Emma Cunniff, 25, started her own farm three years ago, she got a crucial infusion of capital by creating a community-supported agriculture program, or CSA. It let backers pay up front for shares of produce through spring, summer, and fall - and supplied Cunniff with money to buy seeds and tractors, and to eventually expand her Kneehigh Farm in Pottstown from two acres to seven. That's how it's worked ever since the CSA movement began 30 years ago. Now, though, small farmers like Cunniff are finding themselves in competition with a slew of subscription-based food vendors, from meal-kit boxes like Blue Apron to mail-order produce boxes like Farmbox Direct to aggregators who mix local produce with stuff from Florida or Mexico.
FOOD
April 22, 2016
Makes 12 muffins. 2 large leeks 6 tablespoons schmaltz, butter, or neutral oil such as avocado or grapeseed 1 1/2 cups matzo crumbles (farfel) 2 eggs 2 tablespoons fresh Italian parsley, finely chopped Kosher or sea salt 1. Chop the leeks (white parts only); you should have about 2 cups. In a medium skillet, heat 2 tablespoons of schmaltz or oil over medium heat. Add leeks and a little salt, stir well, and cook until the leeks' color brightens, 3 to 5 minutes.
SPORTS
April 8, 2016 | By Connor Northrup, Staff Writer
After trailing by one run in the third inning, Egg Harbor Township rallied to defeat visiting Oakcrest, 4-2, in a Cape-Atlantic League baseball game Wednesday afternoon. Oakcrest tied the score at two in the top of the sixth inning, but Egg Harbor earned a pair of runs to take the game into the bottom of the inning. Andrew Holmes finished 2 for 3 at the plate, lashing a solo home run and double in the process. Hunter Barbieri earned his first save of the season after taking over for Drew Hickman, who had five strikeouts in six innings.
FOOD
April 1, 2016
Makes 4 servings 3/4 cup white wine (use something Italian) 3/4 cup extra virgin olive oil (infused with fresh thyme is optional) 4 eggs 4 teaspoons garum 1. Preheat oven to 350 degrees. Line a roasting pan with a dish towel. Fill the roasting pan halfway with very hot water (just shy of boiling). The towel inside the pan will prevent four ramekins from sliding around. Place one ramekin in the pan to make sure the water comes up to an inch below the top of the ramekin.
NEWS
March 28, 2016 | By Samantha Melamed, Staff Writer
A few days ago, Chris Smith, 65, of Mount Ephraim got an urgent text from her niece, Adriana DiEva, 8, of Cherry Hill. There was an egg drop Saturday morning, and Adriana had to be there. "I said, 'Do you mean an egg hunt?' I never heard of an egg drop," Smith said. "Egg drop, to me, is soup - not eggs coming out of the sky. " But that's what was in store Saturday, when they arrived at Joyce Kilmer Elementary School in Cherry Hill to the buzz of surveillance drones overhead and the sight of another drone, loaded with pastel eggs, parked in wait.
FOOD
March 25, 2016 | By Elisa Ludwig, For The Inquirer
Across most Christian cultures, as Easter draws near, there's a shared notion that the springtime celebration demands some mixture of flour, yeast, and, most definitely, eggs. The symbolism of these breads is rich, as are their flavors, which run the gamut from sweet to savory. Any of these baked goods can enliven the Easter table. Hot cross buns are widely associated with Easter in the British Isles, Australia, New Zealand, and beyond, and they start appearing around Ash Wednesday.
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