The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night [A Cookbook]

by Teri Lyn Fisher, Jenny Park

Overview

A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog Spoon Fork Bacon.
 
Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

Product Details

ISBN-13:	9781607746256
Publisher:	Clarkson Potter/Ten Speed
Publication date:	03/03/2015
Pages:	176
Sales rank:	1,084,757
Product dimensions:	7.30(w) x 9.10(h) x 0.70(d)

About the Author

TERI LYN FISHER is a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications.

JENNY PARK is a graduate of Le Cordon Bleu, a food stylist, and a recipe writer. Together, Teri and Jenny create recipes, drinks, and pretty pictures for their blog, Spoon Fork Bacon (spoonforkbacon.com). They live in sunny Los Angeles, California. 

Read an Excerpt

Corn and Green Onion Fritters with a Bacon-Honey Drizzle
(Continues…)

---

Excerpted from "The Perfect Egg"
by .
Copyright © 2015 Teri Lyn Fisher.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

---

Table of Contents

Egg Info
All About Eggs 2
From Family Farm to Factory Farm 2
Grading and Sizing Eggs 2 
Decoding Egg Cartons 3
Egg Varieties 4
Anatomy of an Egg 7 

EGG 101: BASICS
Cooking Techniques 11
Baked • Boiled • Coddled • French Omelet •
Fried • Poached • Preserved (Salted) •
Scrambled • Steamed
Handling and Storage 13 
Sauces and Condiments 15
Mayonnaise • Aioli • Egg Butter • Hollandaise Sauce • Béarnaise Sauce • Crème Anglaise • Sabayon 
Pasta Doughs 19
Basic Egg Pasta • Chinese Egg Noodles •
No-Yolk Egg Pasta
Breads 23 
Brioche Buns • Challah • Soft Pretzels •
Hawaiian Sweet Rolls

MORNING
Mediterranean-Style Baked Egg Boats 31
Arepa de Huevo 32
Blackberry-Stuffed Croissant French Toast 35
Egg Bhurji 36
Egg Clouds 39
Huevos Rancheros 40
Khai Yat Sai 43
Quiche 44
Three Meat • Spinach & Feta • Sun-Dried Tomato & Artichoke • Caramelized Leek & Swiss •
Lorraine • Wild Mushroom & Smoked Gouda • Primavera • All Whites 
Gyeran Bbang 47 
Peppered Pastrami Egg Benedict 48 
Kaya Toast 51
Frittata 52
Five Herb • Wild Mushroom & Goat Cheese • Pancetta & Caramelized Onion • Olive & Sun-Dried Tomato • Sausage, Fennel & Arugula •
O’Brien Style • Spinach and Feta • Smoked Salmon & Dill 
Mini Toad-in-a-Hole Sandwiches 55
Havarti-Dill Popovers 56
Buttermilk Pancakes 59
Raspberry & Ricotta • Carrot Cake • Sausage & White Cheddar •  Bacon & Chive • Chai–Whole Wheat • Chocolate Chip & Orange • Cocoa & Cranberry • Blueberry, Lemon & Poppy Seed 
Dutch Baby 63

SNACKS
Corn and Green Onion Fritters 
with a Bacon-Honey Drizzle 66 
Parmesan Popcorn Puffs 69 
Tea Eggs 70 
Matcha Kimi Balls 73
Gochu Jeon 74 
Homemade Crackers 77 
Deviled Eggs 78
Pesto • Dill & Pickle • Ginger & Sesame • Three Herb •
Sautéed Shallot & Pancetta • Buffalo • Sun-Dried Tomato • Sriracha & Cracked Pepper 
Beef Tartare 81
Sweet Potato-Egg Shoap 82 
Herb and Cheese Macarons 85 

AFTERNOON
Chawanmushi 89
Hot and Sour Soup 90 
Avgolemono Soup 93 
Updated Salade Lyonnaise 94 
Charred Caesar Salad 97 
No Leafy Greens Salad 98
Egg Salad Sandwiches 101
Caper & Dill • Olive & Whole-Grain Mustard • Bacon, Avocado, & Red Onion • Four Herb • Green Onion & Sesame • Curry • Jalapeño & Cilantro • Egg White 
Beef Empanadas 102 
Garlic and Green Onion Noodle Kugel 105 

NIGHT
Croque-Madame 108 
Dolsot Bibimbap 110
Shrimp Okonomiyaki 112 
Poached Yolk-Stuffed Ravioli 115 
Roasted Bone Marrow 116 
Spaetzle with Swedish Meatballs 119 
Savory Strata 122 
Pasta Carbonara 125 
Green Onion Fried Black Rice 126

SWEETS
Creamy Lemon Curd Tart 130 
Spicy Chocolate Mousse 133 
Brick Toast 134
Vanilla Bean Semifreddo Bars 137 
Pavlova with Crème Anglaise and Berries 139 
Quindim 140
Crème Brûlée 143
Chocolate-Dipped Coconut-Pecan Macaroon Bars 144 
Peaches ’n’ Cream Cake 147
Foi Thong 148 

Grapefruit–Poppy Seed Pound Cake 151 
Chocolate-Orange Soufflé 152
Cranberry Cornmeal Cookies 154 
Beignets 157
Dobos Torte 158
Frozen Custard 161
Matcha & Black Sesame • Cake Batter • Chocolate •
Salted Caramel • Raspberry & Coconut • Stracciatella • Blackberry & Merlot • Coffee

Editorial Reviews

01/05/2015
Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design. The authors of Tiny Food Party and the blog Spoon Fork Bacon have a knack for reinventing the familiar with global accents and creative presentation. The “Eggs 101” chapter lays out some fundamental techniques (scrambling, poaching, boiling), plus recipes for classic sauces, doughs, and breads. From there, the subject is divided into mealtimes: morning could be Mediterranean-style egg boats on ciabatta with spinach, feta, and sun-dried tomatoes, or Korean gyeran bbang, pancake-wrapped egg sandwiches. Afternoon offers a plethora of egg-salad variations and an updated salade Lyonnaise with anchovy vinaigrette. For evenings, there’s a poached-yolk stuffed ravioli, or a Japanese shrimp pancake. Naturally, desserts such as soufflés and cakes are represented as well—including Brazilian quindim custards and beignets made with duck eggs. In the end, the cookbook achieves that winning combination of practical and enjoyable. Color photos. (Mar.)

Publishers Weekly

"Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design."
—Publishers Weekly

"Anyone who is crazy for eggs – or merely harbors a fondness for them - will love this book." 
—Karen Yencich, Examiner

"With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!" 
—Apartment 34

From the Publisher