The Queen of the Coop talks eggs, recipes and a new cookbook

We all know a thing or two about something or the other, especially those of us with a tendency to hobbies. But food writer Lisa Steele, creator of the popular fresh eggs daily The blog knows more than just a thing or two about eggs. In fact, you might just call this fifth-generation chicken keeper and master gardener on the farm “egspert” (sorry).

Dubbed the “Queen of the Coop” by pundits, Steele has become the go-to source for all things chicken and eggs, which appear on TV and in print publications based out of her home from California. That would be Maine, where she lives with her husband and a flock of about 30 chickens, ducks and geese, a grumpy rooster named Sherman, and a drake, Gregory.

Her latest project, “The Fresh Eggs Daily Cookbook” (Harper Horizon, $28), has arrived just in time for all of our springtime, egg-focused and Easter-focused cooking endeavors. The book delivers more than 100 recipes for ways to use eggs, says Steele, “in unexpected ways.”

You’ll find the usual suspects – French omelets, meringues and eggs benedictive. But you’ll also find Caprese Quiche, Lemon Basil Squares, Maple Chai Cream Puffs and more Toast Baked Egg Cups You can eat with one hand (while scrolling through social media or catching up on email, Steele says). there one Broccoli Cheddar Tarta Which is equally at home at brunch or as a cocktail nibble. And speaking of cocktails, even for them, there are recipes ranging from a colonial-era egg flip to a very modern sunny-side up sidecar.

Steel provides basic cooking techniques and amazing tips, too, salting eggs before cooking makes them watery. Who knew?

She recently took some time out of her busy bird-promoting schedule to answer some of our most important questions.

Why. It’s clear that having more eggs has made you get quite creative in the kitchen. What’s the most amazing recipe you’ve ever made?

a. After eliminating all the usual culprits I would think of using lots of eggs like mayonnaise, pound cake, meringue, lemon curd and, of course, eggs by all means for breakfast, I began to find other, more obscure ways. done. Use eggs. I think homemade sprinkles are probably the most unexpected, but Eggs in Butternut Squash Looks very popular! And homemade Caesar salad dressing, tartar sauce, Bernaise, and flavored aeolis are things I didn’t see in many other egg cookbooks.

Why. How about one you’ll never repeat?

a. Many of the recipes I tried weren’t complete flops, but I caved in to the TikTok influence and tried making cloud eggs. They basically require whisking the egg whites with some cheese, then arranging them in “clouds” on a sheet pan and baking them, then adding the yolk to the center of each cloud and in the oven until the yolk is cooked. To return They are beautiful. They look like a merry sun sitting in a cloud, but they taste awful. Likes to eat packed peanuts. So that was a tough pass.

Why. We know you name your chickens. Do you remember the name of your first hen?

The Fresh Eggs Daily Cookbook (Harper Horizon) by Lisa Steele

a. Of course! How could I have called them and talked to them otherwise? Our first chicken—one of our first batch of six that we got in 2009—was named Charlotte. She lived for 9 years. We lost him a few winters ago. She quickly survived a fox attack, produced and raised countless babies, appeared on my TV shows and, of course, laid hundreds of eggs over the years.

As a kid, we also had chickens. I remember two chicks named Batman and Robin, and we had a rooster named Mr Bojangles.

Why. What is one of the biggest common myths about eggs?

a. A few things I get asked all the time: People think you need a rooster to lay eggs for a hen – that’s not true, but the eggs will never hatch. And what people don’t realize is that fresh eggs that haven’t been washed don’t need to be refrigerated. I leave on the counter for a couple of weeks.

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