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Optimizing Eggs with Laura Idema Shaunette and Lywen Chew

Laura Idema Shaunette and Lywen Chew have two ways to impress your palate and your friends with eggs. To offer your own advice, call Zak @ 844-935-BEST


ZAK: Welcome to another addition of Food Friday on The Best Advice Show. Today I've got a twofer. Two pieces of advice on optimizing eggs.

LAURA: Hi Zak. This is Laura and I just wanted to call in to share some of my best advice in regards to making a really mean frittata. So in a greased pie dish or cast-iron pan. Whatever you like to use. I prefer cast-iron. Before you pour your eggs and all that other goodness into bake, you want to sprinkle a nice, healthy layer of shredded cheese on the bottom. It's gonna bake into a really beautiful crust. It's gonna be gluten-free and it will impress all of your cheese-loving friends. Just a way to take your frittata up a notch. And in these times we all just need a little more cheese. Don't just attend the brunch the brunch potluck. Alright, cheers.

ZAK: Ohhhhh, yes please. I can't wait to try that cheese crust. Laura Idema Shaunette is a renaissance woman living out in Telluride, Colorado. She does it all. The next piece of advice comes from Lywen Chew in California.

LYWEN: My advice is very simple. I love to poach eggs and when I poach the eggs I don't like the whites floating all over the place. So when you're poaching your eggs all you need to do is add maybe a tablespoon of vinegar to a small pan of water and that makes the proteins coagulate and then you have very nice looking, professional eggs. The other thing is when you're having poached eggs, they're always great over avocado. What else can I say? Alright, bye Zak.

ZAK: If you want to do like Laura and Lywen did and call the advice hotline with your Food Friday advice or really any advice, I am so game to hear it. My number is 844-935-BEST. This has been yet another crazy week in a year full of crazy weeks. Treat yourself to a frittata or a poached egg and take care of yourself. I'll talk to you soon.

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