The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert

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Houghton Mifflin Harcourt, 2006 - Cooking - 464 pages
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The James Beard Award–winning guide to cooking with one of the most feared and revered ingredients in the kitchen.

In the words of celebrated food writer M.F.K. Fisher, "eggs have been massacred for as long as people knew about pots and pans.” Marie Simmons helps frustrated home cooks warm up to this remarkable ingredient and master it in The Good Egg. Beginning with the basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, soufflés, and delectable meringues and cakes, this indispensable cookbook restores eggs to their golden glory with more than 200 recipes that illustrate how versatile and delicious eggs can be.

 

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LibraryThing Review

User Review  - auntieknickers - LibraryThing

Except for one thing, this is a fine cookbook. It includes many different methods for using eggs, and the "recipe" I am copying to my kitchen notebook is really a general method for making breakfast ... Read full review

LibraryThing Review

User Review  - auntieknickers - LibraryThing

Who knew there was so much one could do with eggs? From the very basic instructions on various standard ways of cooking eggs, to ways to use them in every part of the meal and time of day, this book ... Read full review

Contents

Artfully Scrambled and Fried
1
Omelettes and Frittatas WellRounded Little Meals
37
Baked and Poached Eggs Crowning Glories
81
Eggs and Bread
123
Seductively Stuffed Eggs
159
Broths Stews and Braises
187
Beyond the Usual Egg
218
Pasta and Eggs
251
Soufflés and Roulades
308
Savory Sauces Made with Eggs
334
Dessert Custards Ice Creams and Nogs
354
Elegant Meringues and Sweet Soufflés
383
Cookies Cakes Pies and Tarts
407
The Last Word on Egg Safety
430
Index
432
Copyright

Quiches Savory Pies and Side Dish Custards
276

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About the author (2006)

MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.

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