Gail Simmons: Versatile Ingredients

Gail Simmons on versatile ingredients at the 2008 F&W Classic in Aspen

Gail Simmons on versatile ingredients at the 2008 F&W Classic in Aspen

Read the transcript of this video
Eggs are the most versatile protein in the kitchen if you ask me. They have so many uses. Obviously you can eat them on their own in a million different ways, scrambled, pouched, caudled, omelet Omelettes, fried, sunny side up, over easy, but also, they go into so different foods and so many different recipes that enhance their flavor, texture, and make them more delicious.
Sponsored Stories
Gail Simmons: Versatile Ingredients


Advertisement