New 'Fresh Eggs Daily' cookbook shows eggs are for breakfast, lunch, dinner — and happy hour

For many of us, an egg is just an egg. Hatched in a cardboard carton; white or brown, large or medium. What more do you need to know?

For Lisa Steele, the answer is “just about everything.” Steele is a 5th generation Maine farmer, chicken-keeper, gardener and cookbook author.

Among the thing she knows: There are egg myths! There are secret codes on egg packaging! There are foundational techniques for grilling, steaming, baking and frying. And that eggs can be used in every meal and snack of the day, including cocktails.

All that information is packed into Steele’s new cookbook “Fresh Eggs Daily” and she joins host Lisa Mullins to share her eggs-pertise.

Recipes from ‘The Fresh Eggs Daily Cookbook’

By Lisa Steele

Fried Eggs with Apricot Jam and Goat Cheese

My mom knew I was writing a cookbook early on, so she sent me photocopies of old family recipes, her marked-up Finnish cookbook, and any egg recipe she saw that looked interesting, with marginal notes on how to improve the dish. I promised her that I’d