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Whether quail, duck or hen—or scrambled, pickled or deviled—the ubiquitous egg continues to inspire. Our March/April issue celebrates the fundamental building block of culinary creativity and cracks the secrets of egg-based sauces and unexpected breakfasts, not to mention savory starters and surprisingly eggy desserts. And click here to watch how Stephen Cole, of Chicago's Lone Wolf, works egg whites into amaro cocktail and how Phillip Foss, of Chicago's El Ideas, puts a crispy twist on chawan mushi, Japan's traditional egg custard.


Kerry Ingredients & Flavors
 


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