The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert – The James Beard Award-Winning Cooking Guide

by Marie Simmons

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.

Genres: Cookbooks, Cooking

464 pages, Paperback

First published January 1, 2000

About the author

"I am an award winning cookbook author, prolific food writer and popular cooking school teacher, but mostly I am a passionate and dedicated cook. Most days you will find me in my sunny Mexican tiled kitchen cooking for friends and family and coming up with great tasting recipes for my blog, magazine features and cookbooks.

You might be familiar with my recipes through the Cooking for Health column I wrote for Bon Appetit magazine for many years. Or, perhaps you have one of my cookbooks in your collection. Some of my most popular books are the award winning The Good Egg and Lighter Quicker Better (written with Richard Sax), Fresh & Fast, Fig Heaven, Sur La Table’s Things Cooks Love, The Amazing World of Rice and the best selling 365 Ways to Cook Pasta. My latest, just released book is Fresh & Fast Vegetarian: Recipes that Make a Meal.

The hours I spend in my kitchen bring me back to childhood play dates cooking beside my mother and grandmother. These two excellent family cooks taught me how important it is to make sure everyone has something good to eat. Every day, I hear their words, and I do the same."

Reviews

[Stacie · Rating 3 out of 5]

Competently written, egg-centric cookbook with relatively easy recipes highlighting nature’s self-contained protein powerhouse. Just wish there were pictures.

[Nikki · Rating 3 out of 5]

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.

[May · Rating 5 out of 5]

Also haven't tried any of the recipes yet but they sound SO FANTASTIC that i'm going to go ahead and give this 5 stars. We're hopefully going to start getting farm-fresh eggs every week, so I wanted to diversify my egg recipes, and practically everything in this book sounds delicious. She really does run the gamut from breakfast to dessert.

[Dani · Rating 3 out of 5]

Most of the recipes in this book are fancier than what my kids would eat. However, there is a formula for creating your own quiche recipe I think will be useful to me. I think this book is worth checking out for someone with a more worldly palate.

[Anna · Rating 2 out of 5]

A couple good dessert, souffle, and omelete ideas, but otherwise mostly trying to find ways to add eggs to otherwise normal dishes

[Joanna · Rating 3 out of 5]

A lovely Christmas gift.

[Tanya Rueger · Rating 4 out of 5]

Filled with dozens of recipes to use up your fresh eggs, this is a good book to check out. Especially if you have birds of your own! No pics though! :(