Ruby Tuesday 2 arrives this week, with a tantalizing, terrific and tasty
We like eggs in this house. Patti and Allegra prefer theirs fried. I do not...
Instead, I prefer to make scrambles with potatoes, tomatoes, cheese and so on. (Patti notes that I add all the rest to mask the egg flavor...she knows me pretty well :)
That said, we all agree that we cook the brand that is stamped with the famous (in the US) EB, is the best basis for cooked eggs. Of course, the initials 'EB' stand for Eggland’s Best - the Pennsylvania company eggs that taste better. The company touts, and hey, we agree!
On Saturday, we used five of these to make a dinner frittata. Naturally, the red plate and macro red egg stamp were perfect rubies for today!