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	<title>Worth The Whisk &#187; Eggs</title>
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	<link>http://worththewhisk.com</link>
	<description>The Best Life Ever -- Home Cooking and Global Travels</description>
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		<title>Asparagus and Cilantro Baked Omelet</title>
		<link>http://worththewhisk.com/2012/02/28/asparagus-and-cilantro-baked-omelet/</link>
		<comments>http://worththewhisk.com/2012/02/28/asparagus-and-cilantro-baked-omelet/#comments</comments>
		<pubDate>Tue, 28 Feb 2012 16:51:24 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[omelet]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/?p=5105</guid>
		<description><![CDATA[This is what I baked up with whatever I found in the fridge that morning. Kind of a Whatever Baked Omelet &#8211; no crust, so it wasn’t a quiche.  Frittata? Whatever! It’s just eggs, milk, cheese, asparagus and cilantro. Early in my career, we home economists and food marketing execs bemoaned the fact that fewer [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2012/02/28/asparagus-and-cilantro-baked-omelet/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Potato Crusted Onion and Cilantro Quiche with a Cuban Touch&#8211;Bijol!</title>
		<link>http://worththewhisk.com/2012/01/23/potato-crusted-onion-and-cilantro-quiche-with-a-cuban-touchbijol/</link>
		<comments>http://worththewhisk.com/2012/01/23/potato-crusted-onion-and-cilantro-quiche-with-a-cuban-touchbijol/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 18:31:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pastry, Pies & Tarts]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[bijol]]></category>
		<category><![CDATA[cilantro]]></category>
		<category><![CDATA[cuba]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[quiche]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/?p=5022</guid>
		<description><![CDATA[It is 3:30 PM, Sunday afternoon. Neither lunchtime nor dinnertime. I’d spent the morning packing meals at Project Angel Food. Came home and took a 3 mile walk. Football on the TV. The house has a chill – all good reasons to turn on the oven.  A Potato Crusted Onion and Cilantro Quiche idea “showed [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2012/01/23/potato-crusted-onion-and-cilantro-quiche-with-a-cuban-touchbijol/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Warm Egg Salad Sandwich with Provolone</title>
		<link>http://worththewhisk.com/2011/10/15/warm-egg-salad-sandwich-with-provolone/</link>
		<comments>http://worththewhisk.com/2011/10/15/warm-egg-salad-sandwich-with-provolone/#comments</comments>
		<pubDate>Sat, 15 Oct 2011 21:23:40 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[san francisco]]></category>
		<category><![CDATA[sandwich]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2011/10/15/warm-egg-salad-sandwich-with-provolone/</guid>
		<description><![CDATA[This elegant restaurant lunch will be simple to replicate at home, I think. Oh wait, maybe its anchovy butter could be a challenge here. But I don’t feel bad suggesting this &#8212; I live in LA and my Warm Egg Salad Sandwich was happily consumed at San Francisco’s Il Cane Rosso – who knows when [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2011/10/15/warm-egg-salad-sandwich-with-provolone/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Guest Post by Erika at In Erika&#8217;s Kitchen: Scrambled Eggs with Kale and Provolone</title>
		<link>http://worththewhisk.com/2010/06/02/guest-post-by-erika-at-in-erikas-kitchen-scrambled-eggs-with-kale-and-provolone/</link>
		<comments>http://worththewhisk.com/2010/06/02/guest-post-by-erika-at-in-erikas-kitchen-scrambled-eggs-with-kale-and-provolone/#comments</comments>
		<pubDate>Wed, 02 Jun 2010 15:51:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[guest post]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/06/02/guest-post-by-erika-at-in-erikas-kitchen-scrambled-eggs-with-kale-and-provolone/</guid>
		<description><![CDATA[It sure is nice to have food friends with great recipes to guest post for me. Meet Erika who not only works a crazy full-time schedule but is mom to 2 boys, wife to Mr., blogs at In Erika’s Kitchen and columnist at LA Cooking Examiner.  Erika writes: When Patti was looking for guest recipes to [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/06/02/guest-post-by-erika-at-in-erikas-kitchen-scrambled-eggs-with-kale-and-provolone/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Guest Post by Jen at Domestic Divas &#8211; &quot;White Trash&quot; Bacon &amp; Egg Salad Sandwiches</title>
		<link>http://worththewhisk.com/2010/05/31/guest-post-by-jen-at-domestic-divas-white-trash-bacon-egg-salad-sandwiches/</link>
		<comments>http://worththewhisk.com/2010/05/31/guest-post-by-jen-at-domestic-divas-white-trash-bacon-egg-salad-sandwiches/#comments</comments>
		<pubDate>Mon, 31 May 2010 17:06:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Appetizers, Dips & Small Bites]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[guest post]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[pita]]></category>
		<category><![CDATA[small bite]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/05/31/guest-post-by-jen-at-domestic-divas-white-trash-bacon-egg-salad-sandwiches/</guid>
		<description><![CDATA[From Jen: This year, I had the pleasure of volunteering with Patti at the Stir It 28 Fundraiser for Haiti, where I provided two dishes, one of which was my &#8220;White Trash&#8221; Bacon &#38; Egg Salad Sandwiches.  I created this recipe specially for Stir It 28, and Patti loved it so much, she asked me [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/05/31/guest-post-by-jen-at-domestic-divas-white-trash-bacon-egg-salad-sandwiches/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Saturday Salad with Creamy Avocado Dressing</title>
		<link>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/</link>
		<comments>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 16:15:29 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sauces & Dressings]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[artichoke hearts]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[radish]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/</guid>
		<description><![CDATA[Friday, we start “refrigerator management,” our ritual to unearth mismatched or unplanned-for things in the fridge and figure out meals to use them up. We don’t waste food, including leftovers. I grocery shop once a week, that’s it. One Saturday breakfast, I started plotting lunch (one TRUE mark of a “foodie” is we often start [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/04/29/saturday-salad-with-creamy-avocado-dressing/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Australian Impossible Pie</title>
		<link>http://worththewhisk.com/2010/04/14/australian-impossible-pie/</link>
		<comments>http://worththewhisk.com/2010/04/14/australian-impossible-pie/#comments</comments>
		<pubDate>Wed, 14 Apr 2010 21:04:03 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Custard & Pudding]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Pastry, Pies & Tarts]]></category>
		<category><![CDATA[Australian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[pie]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2010/04/14/australian-impossible-pie/</guid>
		<description><![CDATA[The internet is a magic carpet ride for me when I go recipe surfing. And I’m drawn to Australian food blogs, like Gourmet Jack. His slogan: Foodie Nirvana, Australian Style. There he presented Impossible Pie &#8212; is it really impossible? Coconut, crustless, custardy… crikey &#8211; sounds great! Turns out, this dessert is more surprising than [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2010/04/14/australian-impossible-pie/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>How To Tell if An Egg Is Raw or Hard Cooked</title>
		<link>http://worththewhisk.com/2009/10/22/how-to-tell-if-an-egg-is-raw-or-hard-cooked/</link>
		<comments>http://worththewhisk.com/2009/10/22/how-to-tell-if-an-egg-is-raw-or-hard-cooked/#comments</comments>
		<pubDate>Thu, 22 Oct 2009 21:47:15 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Home Economics]]></category>
		<category><![CDATA[boiled]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[raw]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/2009/10/22/how-to-know-if-an-egg-is-raw-or-hard-cooked/</guid>
		<description><![CDATA[You’re at the cabin. Everyone else is out hiking. You want an omelet. There’s a bowl of eggs in the fridge. DANG IT, nobody labeled them! Are they raw? Hard cooked? You are smart, you studied physics in school… remember “inertia?” Take the egg and spin it on a smooth surface. Touch it for a [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/10/22/how-to-tell-if-an-egg-is-raw-or-hard-cooked/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Zinfandel Soaked Cherry Clafoutis</title>
		<link>http://worththewhisk.com/2009/09/28/zinfandel-soaked-cherry-clafoutis/</link>
		<comments>http://worththewhisk.com/2009/09/28/zinfandel-soaked-cherry-clafoutis/#comments</comments>
		<pubDate>Mon, 28 Sep 2009 15:05:13 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[cherry]]></category>
		<category><![CDATA[clafoutis]]></category>
		<category><![CDATA[custard]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[zinfandel]]></category>

		<guid isPermaLink="false">http://worththewhisk.com/zinfandel-soaked-cherry-clafoutis/</guid>
		<description><![CDATA[There was Larry, the winning bidder of a Food Lover’s Basket at a recent fundraising event for Project Angel Food.  I was eyeing something a little more WOW, like the beauty basket which included botox services; I was outbid. The experience turned out OK, the basket had a pile of autographed cookbooks, biscotti, and a [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/09/28/zinfandel-soaked-cherry-clafoutis/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Wisconsin Schaum Tortes</title>
		<link>http://worththewhisk.com/2009/08/16/wisconsin-schaum-tortes/</link>
		<comments>http://worththewhisk.com/2009/08/16/wisconsin-schaum-tortes/#comments</comments>
		<pubDate>Sun, 16 Aug 2009 20:20:40 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[frugal]]></category>
		<category><![CDATA[meringue]]></category>
		<category><![CDATA[mom]]></category>
		<category><![CDATA[torte]]></category>
		<category><![CDATA[wisconsin]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/08/16/wisconsin-schaum-tortes/</guid>
		<description><![CDATA[Happy birthday to my mom, Gloria.  She used to make us Schaum Tortes. Googling around, I had a laugh reading, “Unless you’re from Wisconsin, you won’t know what a Schaum Torte is.”  I’m a native Californian who ate a lot of ‘em but that makes sense… both my folks are from Wisconsin.  Mom, a Kewaunee [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/08/16/wisconsin-schaum-tortes/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>Fresh Basil Quiche with Tomatoes and Mushrooms</title>
		<link>http://worththewhisk.com/2009/06/02/fresh-basil-quiche-with-tomatoes-and-mushrooms/</link>
		<comments>http://worththewhisk.com/2009/06/02/fresh-basil-quiche-with-tomatoes-and-mushrooms/#comments</comments>
		<pubDate>Tue, 02 Jun 2009 12:43:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Meatless]]></category>
		<category><![CDATA[Vegetables, Herbs & Spices]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[brunch]]></category>
		<category><![CDATA[crust]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[frugal]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[quiche]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/06/02/fresh-basil-quiche-with-tomatoes-and-mushrooms/</guid>
		<description><![CDATA[It worked, he ate it.  TWO portions.  I know that Larry is a Real Man, and now I know he will Eat Quiche.  Maybe it was the All Butter Pie Shell that put it over the top because nuttin’ tastes bedda dan budduh. We humans really are easily swayed.  The stigma quiche picked up via [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/06/02/fresh-basil-quiche-with-tomatoes-and-mushrooms/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>My Third Egg Cooker</title>
		<link>http://worththewhisk.com/2009/05/14/my-third-egg-cooker/</link>
		<comments>http://worththewhisk.com/2009/05/14/my-third-egg-cooker/#comments</comments>
		<pubDate>Thu, 14 May 2009 14:38:00 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Gadgets, Tools & Utensils]]></category>
		<category><![CDATA[appliance]]></category>
		<category><![CDATA[boiled]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[electric]]></category>
		<category><![CDATA[gift]]></category>
		<category><![CDATA[kitchen]]></category>
		<category><![CDATA[Oster]]></category>
		<category><![CDATA[utensil]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/04/13/my-third-egg-cooker/</guid>
		<description><![CDATA[I burned out the first two with use. Almost daily, I have poached eggs with this Oster Egg Cooker. And at least once a week, I hard cook a supply of eggs. For Easter, the machine was working hard. But these gadgets take practice, pretty easy to overcook eggs in it, and this third one [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/05/14/my-third-egg-cooker/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Killer Deviled Eggs</title>
		<link>http://worththewhisk.com/2009/04/25/deviled-eggs/</link>
		<comments>http://worththewhisk.com/2009/04/25/deviled-eggs/#comments</comments>
		<pubDate>Sat, 25 Apr 2009 19:06:17 +0000</pubDate>
		<dc:creator>Worth The Whisk</dc:creator>
				<category><![CDATA[Appetizers, Dips & Small Bites]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[easter]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[frugal]]></category>
		<category><![CDATA[hors d'oeuvres]]></category>
		<category><![CDATA[quick]]></category>
		<category><![CDATA[small bite]]></category>
		<category><![CDATA[snack]]></category>

		<guid isPermaLink="false">http://loveitleaveit.wordpress.com/2009/04/25/deviled-eggs/</guid>
		<description><![CDATA[“This recipe dates back to my mom’s grandmother,” Laura emailed.  In 2004, I wanted a “killer Deviled Egg” recipe because they are a favorite of mine and friend, Laura claimed her mother’s method was the best.  She was right, and her signature dish morphed into mine.  This simple recipe wasn’t easy to get, she had [...]]]></description>
		<wfw:commentRss>http://worththewhisk.com/2009/04/25/deviled-eggs/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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