Many people have already reduced the amount of eggs in their diet, but imagine for a minute life without the amazing egg. But what about the moist cakes which are partially leavened by eggs, and chocolate chip cookies that are so cherished by this author. Breading on the legendary Buffalo Fish Fry would flake off before the fish were cooked. The finish on many baked goods would have a dull, lackluster appearance, and ravioli would separate spilling their delectable fillings into the boiling water. This is a culinary world I personally hope we never have to endure.
Eggs are commonplace in virtually every corner of the world and are truly an international food.
They have always held equally high status in households as well as the kitchens of great restaurants. Around the turn of this century, for example, in the book Le Guide de Culinaire , written by great chef Auguste Escoffier, there are more than 140 recipes for egg cookery. He took this to such an extent that he was known to enter a restaurant and not look at the menu but simply tell the waiter that Fernand Point was here and would like a fried egg. Monsieur Point was also known for his extravagant use of butter and obsessive concerns for the freshness of ingredients. He would not, for example, cook with eggs that were not laid that day, and considered butter useless if it were churned more than 72 hours prior.