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The Good Egg: More Than 200 Fresh Approaches…

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

by Marie Simmons

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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 strata. However, I don't know what the deal is with Simmons' method for hard-cooked eggs. Every time I've tried it, following the directions exactly, I've ended up with a dozen or so eggs that aren't even soft-boiled. So I've made a big X over that page and written DO NOT USE on it in case I start having memory issues and forget the past trauma. So, mostly recommended with one caveat. ( )
  auntieknickers | Apr 3, 2013 |
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 has it all. Nicely printed and laid out, too. Highly recommended unless you are allergic to eggs (or a vegan). ( )
  auntieknickers | Feb 10, 2008 |
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Amazon.com Amazon.com Review (ISBN 0395909910, Hardcover)

The egg is back. Stigmatized in the '70s and '80s for its "artery clogging" high cholesterol content (doctors now agree there's no link between food cholesterol and blood cholesterol levels), and more recently avoided as a potential source of salmonella (simple precautions can obviate danger), the egg has returned triumphant. Celebrating this happy state is Marie Simmons's The Good Egg, a collection of more than 200 easy recipes that showcase the egg in dishes from soup to dessert. Those who love this simple, delicious food will find the book a boon. In chapters such as "Artfully Scrambled and Fried," "Broths," "Stews and Braises," "Pasta and Eggs," and "Cookies, Cakes, Pies, and Tarts," Simmons presents a full range of satisfying egg dishes, many meals in themselves. There are classics, such as spaghetti carbonara, Caesar salad, omelets, and crème brûlée, as well as unfamiliar yet welcome specialties like Creamy Scrambled Eggs with Curry and Cardamom, Eggs Baked on Salmon Hash with Dill and Orange, and Fresh Pasta with Poached Eggs, Toasted Walnuts, and Parmesan. Desserts are well represented, and treats such as Coconut Macaroon Bread Pudding with Dried Cherries and Spiced Sponge Roll with Maple Cream Filling and Walnut Praline should provide enticing meal finales. With instructive sidebars and preparation tips ("Strata Strategies," for example, provides a detailed battle plan for strata success), the book offers an up-to-date and long-overdue exploration of this most versatile food. --Arthur Boehm

(retrieved from Amazon Thu, 12 Mar 2015 18:10:13 -0400)

(see all 2 descriptions)

The author of "Lighter, Quicker, Better" turns her expertise to the indispensable egg, providing recipes for plenty of standbys as well as hundreds of exciting new ideas. Brimming with informative sidebars, "The Good Egg" is the ultimate word on a subject long overdue for serious attention. 2-color throughout.… (more)

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