Joy of Cooking: Egg Tips & Tricks

Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment. Today, nine revisions later, the Joy of Cooking -- selected by The New York Public Library as one of the 150 most important and influential books of the twentieth century -- has taught tens of millions of people to cook, helped feed and delight millions beyond that, answered countless kitchen and food questions, and averted many a cooking crisis.

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[Honaro2nd]

This stuff is like porn when you are hungry

[sillymom]

Oh yum, all that butter in teh eggs!!

[Umbraeku]

Lol the description is a bit misleading.

I saw "Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life" and was like ... aaaw =[

[khairuleven]

@Honaro2nd hahaha well said

[eurohim]

Hmm I prefer the stirring to create a whirlwind and then put the egg in the middle but keep the whirlwind going and it'll fold the white around the yolk and you don't have to worry about scissors.

[yuukigahoshi]

pfft. I only use a tiny bit of butter but they still taste great

[Storinius]

They haven't a frickin' clue how to cook eggs! A scissors to trim a poached egg? Are you having a laugh?

[captincaveman08]

butter and butter and butter then eggs then more butter no wonder you yanks are all fat!!

[jonh2o]

Especially with that music. hahaha