LITTLE ROCK — Most chefs whom food writer David Hagedorn knows refer to brunch disdainfully as the b-word. Aside from the fact that they generally are not morning people, their aversion comes down to this: Eggs can mean trouble, writes Hagedorn in Wednesday’s Food section.

Diners are ultra-picky about eggs. Coordinating their preparation (two at a time, in various styles, to precise degrees of doneness) requires finesse and the kind of patience that usually is in short supply after an arduous Saturday night.

But the right egg dish, one that allows for some kind of control, is an ideal way for cooks to strut their stuff in the kitchen and impress diners.

Read tomorrow's Arkansas Democrat-Gazette for full details.

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