Classic Variations in Cooking with Texas Eggs

This recipe book has been designed to demonstrate the versatility of cooking with Texas eggs. There are dishes that range from elegant Eggs Benedict to simple scrambled eggs. The many ways to add protein to the diet through the use of Texas eggs are included here in suggestions for main dishes, snacks, and desserts.
Basic instructions on the most common preparation of Texas eggs serve as the introduction to the book. There are also sections on French dishes, Tex-Mex favorites, American and international entrees, and desserts.
The Texas Department of Agriculture is most grateful to the American Egg Board, which granted us permission to reprint their recipes and the interesting comments on dishes which compose most of the book. Many of the color photographs also were provided by the American Egg Board.
Reagan V. Brown Commissioner of Agriculture
An egg is an egg is an egg?
Maybe so, say some cooks. After all, the national egg industry functions under the same sanitation regulations, the same standards on grading for quality and size. But most Texans believe that there is something better about foods produced close to home.
As long as you’re taking the time to prepare foods that are appealing, attractive, and nutritious, serve the best—fresh, wholesome eggs from Texas.
LOOK FOR THE TAP SYMBOL, OR THE WORDS, “PRODUCED IN TEXAS.”
1. Slightly beaten : Use a fork or whisk to beat eggs just until the yolks and whites are blended.
2. Well beaten : Use a mixer or blender to beat eggs until they are light, frothy and evenly colored.
3. Thick and lemon-colored : Beat yolks in a mixer for about 5 minutes or in a blender for about 2 minutes until they become a pastel yellow and form ribbons when the beater is lifted or they are dropped from a spoon.
4. Stiff but not dry : Beat whites with a mixer or whisk until they no longer slip when the bowl is tilted.