Saturday, March 27, 2010

The Egg A Day Experiment, Part 8

I love Mario Batali's recipes. They turn out. They make home cooks look like heroes.

Yesterday, I made Barolo Short Ribs and a ricotta tart from Molto Italiano. The tart -- which I'm guessing was perfected by pastry chef extraordinaire Gina DePalma -- calls for a half a dozen eggs. Eggs in the crust. Eggs in the filling. An egg wash on top. A whole lotta eggs.

The egg wash is particularly interesting to me. The power to lacquer food is an amazing thing. I wish I understood how it worked. I think I need Harold McGee to tell me. But it does, as you can see from the photo above.

I liked how this tart wasn't too sweet. I love lemon-y desserts and this was a fine example of rich ingredients that don't feel heavy after you've eaten them. The citrus lift.

There really aren't many desserts worth eating that don't break a few eggs to achieve body and velvety texture. Oh, the custards and flan and cakes and cookies. My grandmother's rhubarb pie recipe would be a runny mess without eggs.

What's your favorite eggs-centric treat?

Read how this project was hatched.

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