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The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways – Perfect for Egg Lovers, Backyard Chicken Keepers, and Breakfast and Brunch Enthusiasts
"Fresh Eggs Daily blogger Steele lays down as many tips and recipes as her chickens do eggs in this innovative and plucky collection.... This will be hard to beat." - Publishers Weekly (Starred Review)Lisa Steele, fifth-generation chicken keeper, founder of the popular blog Fresh Eggs Daily and the host of Welcome to my Farm on CreateTV, knows a thing or two about eggs. And she's ready to show you just how easy and delicious it can be to make eggs a staple of every meal.First, Lisa will tell you everything you don't know about eggs—such as what the different labels on grocery store egg cartons mean—and bust some common egg myths.From there, she provides you with foundational techniques for cooking with eggs, including steaming, grilling, baking, and frying.And finally, Lisa shares her go-to recipes for everything from breakfast staples, like eggs Benedict and a classic French trifold "omelette," to breads, sandwiches, beverages, snacks, soups, salads, pasta, cakes, pies, and condiments. You'll encounter a wide variety of both sweet and savory dishes with Lisa's unique twists.Read The Fresh Eggs Daily Cookbook to discover new and exciting ways to incorporate fresh eggs into your cooking and baking repertoire each and every day.Honorable Mention for Excellence in Aesthetic Achievement in the 2022 Readable Feast Awards celebrating the best of New England Food Writing and Cookbooks.
318 pages, Kindle Edition
Published February 15, 2022
394 people are currently reading
4046 people want to read
About the author
Lisa Steele
12 books54 followersLISA STEELE | Fresh Eggs Daily
Dubbed “Queen of the Coop” by the media, Lisa Steele is a 5th generation chicken keeper, author of several top-selling books on raising poultry as well as two cookbooks. She is founder of the popular backyard chicken keeping brand Fresh Eggs Daily with nearly 1 million followers worldwide. In her free time, Lisa can usually be found cooking and baking using fresh produce from the garden and fresh eggs from her coop or curled up in a corner reading. She lives on a small farm in Maine with her husband, their corgi, and mixed flock of nearly three dozen chickens, ducks and geese. She loves pretty things, good coffee, classical music and snow - especially at Christmas time.
Learn more at: www.fresheggsdaily.com
Instagram: www.instagram.com/FreshEggsDaily
Facebook: www.facebook.com/FreshEggsDaily
Email to: Lisa@fresheggsdaily.com
Dubbed “Queen of the Coop” by the media, Lisa Steele is a 5th generation chicken keeper, author of several top-selling books on raising poultry as well as two cookbooks. She is founder of the popular backyard chicken keeping brand Fresh Eggs Daily with nearly 1 million followers worldwide. In her free time, Lisa can usually be found cooking and baking using fresh produce from the garden and fresh eggs from her coop or curled up in a corner reading. She lives on a small farm in Maine with her husband, their corgi, and mixed flock of nearly three dozen chickens, ducks and geese. She loves pretty things, good coffee, classical music and snow - especially at Christmas time.
Learn more at: www.fresheggsdaily.com
Instagram: www.instagram.com/FreshEggsDaily
Facebook: www.facebook.com/FreshEggsDaily
Email to: Lisa@fresheggsdaily.com
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Displaying 1 - 30 of 106 reviews
December 9, 2021
Seriously dangerous to lovers of eggs, Lisa Steele's The Fresh Eggs Daily Cookbook will have your stomach growling for EGGS!
I had to, literally, put this book down and rush to the kitchen and start cookin'.
Ms. Steele begins with an amusing and interesting account of what led to her fascination with egg-laying hens. (I can see why she's a popular blogger, because she truly has a gift for writing.) Her vibrant anecdotes about her chicken pets make me wish I didn't live in the city... I'd be adding a coop to my balcony if it were possible.
The benefits of having fresh eggs to hand, both for taste and nutritional value, are enough to entice me to return regularly to my local farmers market. And the variety of scrumptious recipes included in The Fresh Eggs Daily Cookbook ensure that I'll never want for inspiration. Truly, this cookbook is a staple for every kitchen, plus the lighthearted and engaging way Lisa Steele writes makes this a great coffee-table book as well.
thank you to Harper Horizon and NetGalley for providing me with a copy of The Fresh Eggs Daily Cookbook, these opinons are my own
I had to, literally, put this book down and rush to the kitchen and start cookin'.
Ms. Steele begins with an amusing and interesting account of what led to her fascination with egg-laying hens. (I can see why she's a popular blogger, because she truly has a gift for writing.) Her vibrant anecdotes about her chicken pets make me wish I didn't live in the city... I'd be adding a coop to my balcony if it were possible.
The benefits of having fresh eggs to hand, both for taste and nutritional value, are enough to entice me to return regularly to my local farmers market. And the variety of scrumptious recipes included in The Fresh Eggs Daily Cookbook ensure that I'll never want for inspiration. Truly, this cookbook is a staple for every kitchen, plus the lighthearted and engaging way Lisa Steele writes makes this a great coffee-table book as well.
thank you to Harper Horizon and NetGalley for providing me with a copy of The Fresh Eggs Daily Cookbook, these opinons are my own
December 6, 2021
This is a lovely cookbook that's especially well suited for those who keep chickens and have seasonal bounties of eggs. You get lots of information about eggs, way more than you may have ever thought to ask. It's very helpful for those of us who raise our own chickens or who buy "backyard" eggs. We buy ours from a lady an hour away since we don't want to support the factory farming egg industry and pastured eggs are so much healthier, tastier and more humane. Surprisingly, Steele writes that she assumes most readers will not be raising their own chickens, but that's the audience who will benefit the most. People with grocery store eggs don't typically need to use a lot of egg yolks or whites, or to know how to freeze or store eggs. The recipes are wonderful and there are color photos for many (but not all) of them. No nutritional information is provided. It won't be a great fit for those who are gluten free, keto, low carb, etc. but it will still be worth checking out for the great info on how to perfectly cook eggs and use them in delicious ways.
I read a temporary digital ARC of this book via Net Galley.
I read a temporary digital ARC of this book via Net Galley.
July 6, 2022
I borrowed this eBook from the local library.
The recipes in this book didn’t interest me, but I enjoyed learning some interesting facts about eggs and thought I’d share some of what I’ve learned.
To determine if an egg is fresh. Float it in a clear glass of water. (A very fresh egg will lie on its side on the bottom of the glass. As the egg ages and air enters through the pores, the blunt end of the egg will start to rise off the bottom of the glass. The egg is still good to eat, but it is likely a week or two old. As the eggs get older and more air enters, the egg will sit upright in the glass. As long as the egg is still touching the bottom of the glass, the egg is probably fine to eat, but once the egg starts to float, it is best to toss it.)
An egg that floats might have bacteria in it.
It seems unnecessary to say that if an egg smells bad, don’t eat it. Also, don’t eat it if the insides look discoloured.
The colour of the egg shell relates to the breed of the hen. I am not getting into that.
Growing up, the author says she ate brown eggs. This part I find interesting. I prefer white eggs. Goes back to my childhood. The fresh eggs coming from our barn were not as white and clean as store-bought eggs.
The author writes: (The perception used to be that poor farmers ate brown eggs, while the wealthy who didn’t raise chickens bought the white eggs, and that somehow white eggs were superior.)
Shell colour doesn’t matter. They taste the same and have the same nutritional value.
I have never eaten green or blue eggs, except of course those coloured at Easter time.
The author writes that the view of brown eggs changed over time. As fresh from local farms, and then began appearing in grocery stores.
Shell colour is a personal preference. Do you have a preference?
She writes that cracking eggs and separating them are two necessary skills before we cook.
I have never cracked an egg the way she describes.
She says that we should always crack an egg on a flat surface.
That it prevents egg shell from being pushed into the egg. Well, if that happens, I just pick out the shell.
She takes that a step further. If you crack an egg on the rim of the bowl or skillet, there’s a chance that we could mix shell fragments or worse bacteria into the egg white and end up in your dish. I wonder if that applies more to fresh eggs from the farm and not store-bought eggs.
Hold the egg horizontal. Rap it sharply against the counter as close to the middle as possible. Pull the two halves apart, let the contents drop into a dish.
She says it’s always a good idea to slide the cracked eggs into a small bowl first instead of directly into your batter or frying pan. I think this is a good practice. It’s one I always use. I would rather not eat eggs with blood in them.
For fun, she offers a party trick. Tell your friends that you can tell if an egg is raw or hard cooked without cracking it open. To do this, you spin the egg on the counter. A raw egg will wobble as it spins. A cooked egg will spin smoothly and for a longer time.
Use room temperature eggs and butter when baking. Let them sit on the counter for about thirty minutes or in a bowl of tepid water for ten minutes. This isn’t something I practice.
Keeping a container of hard-cooked eggs in the fridge makes for quick nutritious snacks.
The downside to fresh eggs is how notoriously hard they are to peel. I had never known why this happened. Thought it might have been the opposite.
A hen needs 14 to 16 hours of daylight for her ovary to release a yoke so it can begin its journey down the oviduct. This made me sad. To keep egg production going through the winter farms, resort to artificial light to keep their chickens laying year-round.
In the book, she talks about raising her own chickens. It was something my family did when I was a kid. But I have no desire to do.
I have heard about this before. If eggs are fresh from the farm and haven't been washed, you don't need to keep them refrigerated. They can stay at room temperature for several weeks and still be fined. If you want to keep your eggs fresher for longer, chilling them is better.
This I did not know. We should always store eggs pointed end down. This position keeps the yoke centred in the white. Important for making devilled eggs. It also helps to protect the yoke from bacteria.
The alkaline egg white isn’t as prone to bacteria growth as the nutrient rich yoke.
I hope I’ve been able to share something useful with you. Check out the cookbook because it is rich in egg recipes and knowledge.
The recipes in this book didn’t interest me, but I enjoyed learning some interesting facts about eggs and thought I’d share some of what I’ve learned.
To determine if an egg is fresh. Float it in a clear glass of water. (A very fresh egg will lie on its side on the bottom of the glass. As the egg ages and air enters through the pores, the blunt end of the egg will start to rise off the bottom of the glass. The egg is still good to eat, but it is likely a week or two old. As the eggs get older and more air enters, the egg will sit upright in the glass. As long as the egg is still touching the bottom of the glass, the egg is probably fine to eat, but once the egg starts to float, it is best to toss it.)
An egg that floats might have bacteria in it.
It seems unnecessary to say that if an egg smells bad, don’t eat it. Also, don’t eat it if the insides look discoloured.
The colour of the egg shell relates to the breed of the hen. I am not getting into that.
Growing up, the author says she ate brown eggs. This part I find interesting. I prefer white eggs. Goes back to my childhood. The fresh eggs coming from our barn were not as white and clean as store-bought eggs.
The author writes: (The perception used to be that poor farmers ate brown eggs, while the wealthy who didn’t raise chickens bought the white eggs, and that somehow white eggs were superior.)
Shell colour doesn’t matter. They taste the same and have the same nutritional value.
I have never eaten green or blue eggs, except of course those coloured at Easter time.
The author writes that the view of brown eggs changed over time. As fresh from local farms, and then began appearing in grocery stores.
Shell colour is a personal preference. Do you have a preference?
She writes that cracking eggs and separating them are two necessary skills before we cook.
I have never cracked an egg the way she describes.
She says that we should always crack an egg on a flat surface.
That it prevents egg shell from being pushed into the egg. Well, if that happens, I just pick out the shell.
She takes that a step further. If you crack an egg on the rim of the bowl or skillet, there’s a chance that we could mix shell fragments or worse bacteria into the egg white and end up in your dish. I wonder if that applies more to fresh eggs from the farm and not store-bought eggs.
Hold the egg horizontal. Rap it sharply against the counter as close to the middle as possible. Pull the two halves apart, let the contents drop into a dish.
She says it’s always a good idea to slide the cracked eggs into a small bowl first instead of directly into your batter or frying pan. I think this is a good practice. It’s one I always use. I would rather not eat eggs with blood in them.
For fun, she offers a party trick. Tell your friends that you can tell if an egg is raw or hard cooked without cracking it open. To do this, you spin the egg on the counter. A raw egg will wobble as it spins. A cooked egg will spin smoothly and for a longer time.
Use room temperature eggs and butter when baking. Let them sit on the counter for about thirty minutes or in a bowl of tepid water for ten minutes. This isn’t something I practice.
Keeping a container of hard-cooked eggs in the fridge makes for quick nutritious snacks.
The downside to fresh eggs is how notoriously hard they are to peel. I had never known why this happened. Thought it might have been the opposite.
A hen needs 14 to 16 hours of daylight for her ovary to release a yoke so it can begin its journey down the oviduct. This made me sad. To keep egg production going through the winter farms, resort to artificial light to keep their chickens laying year-round.
In the book, she talks about raising her own chickens. It was something my family did when I was a kid. But I have no desire to do.
I have heard about this before. If eggs are fresh from the farm and haven't been washed, you don't need to keep them refrigerated. They can stay at room temperature for several weeks and still be fined. If you want to keep your eggs fresher for longer, chilling them is better.
This I did not know. We should always store eggs pointed end down. This position keeps the yoke centred in the white. Important for making devilled eggs. It also helps to protect the yoke from bacteria.
The alkaline egg white isn’t as prone to bacteria growth as the nutrient rich yoke.
I hope I’ve been able to share something useful with you. Check out the cookbook because it is rich in egg recipes and knowledge.
December 6, 2021
Thank you to NetGalley for an ARC of
The Fresh Eggs Daily Cookbook.
I love eggs, not as much as I love sweets, but I eat an egg almost everyday so this was a cookbook I definitely wanted to read.
I enjoyed the author's introduction, how she came to be living on a farm with numerous chickens. Her humor and writing style is easygoing, relatable and her love for chickens and animals is genuine and sincere.
The author offers facts about eggs, some of which I didn't know including:
1. If you want eggs from healthy and happy chickens, buy certified human pasture raised, not organic.
2. Store eggs pointy side down.
3. The color of eggshells is meaningless; the way they taste is more important!
There are many recipes featuring eggs as the main event and even if you don't like eggs as much as I do, I'm sure there is one recipe that will catch your eye.
Ms. Steele offers various cooking/saving methods for eggs, some of which I never thought of like freezing! Who would have thunk it?
I was especially grateful to see a good section on desserts (as I mentioned above, my love for sweets knows no bounds) and the author included a wide selection of sweets and baked goods, not just chocolate!
The recipe index at the back includes the number of eggs/yolks/white each recipe calls for, which is incredibly useful and considerate for the author to include.
My only caveat remains the same for most cookbooks - not enough photos to drool over!
I love eggs, not as much as I love sweets, but I eat an egg almost everyday so this was a cookbook I definitely wanted to read.
I enjoyed the author's introduction, how she came to be living on a farm with numerous chickens. Her humor and writing style is easygoing, relatable and her love for chickens and animals is genuine and sincere.
The author offers facts about eggs, some of which I didn't know including:
1. If you want eggs from healthy and happy chickens, buy certified human pasture raised, not organic.
2. Store eggs pointy side down.
3. The color of eggshells is meaningless; the way they taste is more important!
There are many recipes featuring eggs as the main event and even if you don't like eggs as much as I do, I'm sure there is one recipe that will catch your eye.
Ms. Steele offers various cooking/saving methods for eggs, some of which I never thought of like freezing! Who would have thunk it?
I was especially grateful to see a good section on desserts (as I mentioned above, my love for sweets knows no bounds) and the author included a wide selection of sweets and baked goods, not just chocolate!
The recipe index at the back includes the number of eggs/yolks/white each recipe calls for, which is incredibly useful and considerate for the author to include.
My only caveat remains the same for most cookbooks - not enough photos to drool over!
November 5, 2021
"...To use eggs in unexpected ways?" I thought that was the job of Thai "entertainers", but it's an option for us now as well, with a hundred ovo-positive recipes. But before we get to them, we have a lot of wading to do. Yes, beyond the discussions of this and that, the technique for a simple scrambled, the ideal time for a poached, or for pickling eggs, we get a heck of a lot of lifestyle porn and autobiography, as if this was the kind of recipe book with the curator's name waaaaay above the title, which it didn't seem to be. So in amongst food safety tips and preservation guides, there are reflections on keeping the chickens in the first place, and the first echt recipe beyond the Eggs 101 instruction comes a long way in.
Cue a whole two paragraphs telling us what breakfast means.
Now, some people will immediately take a dislike to these recipes for 'health' reasons. Eggs fried in heavy cream? Eggs baked in heavy cream? Eggs on toast with about a thousand calories of avocado in between? I mean, we've already given vegans conniptions just from the title, is nobody due a break? Sadly, these people will have to learn to let us live and enjoy life, which this book seems to do. Only after breakfast is over do we really to do things with eggs, like turn them into pancakes, "popovers" (miniature Yorkies to have with a sweet topping) or bread pudding. It seems you're not only taken through the day here but carried along on a wave from simplicity to complexity, with things like 'making your own Scotch eggs' and, er, smothering bacon with a gallon of sugar and maple syrup mix to bake, which involves no eggs whatsoever and seems here for the sheer trigger warning hell of it. The final chunk involves mucho baking, and things I can't be bothered to do – however much I love tiramisu I can't see me making my own.
Visually, we don't get a full photo for every recipe, which is probably a good thing, but when they're full-page they can still seem a waste of space (and the last omelette here seems half-cooked, what's more). The chief way of rating these books for me is (a) how much of the page is dross, and there's not too much in the introductory sentences for every recipe that is superfluous, and (b) how much I take screen grabs of for future reference. Here I did pull more recipes than the norm, even if the chance of me worrying about doing egg drop soup any time soon is very slight. Perhaps the biggest thing I took from this is how close the salad nicoise looked to a ramen in the mise-en-place mode. Now there's an experiment.
All told, this is a success – a friendly, welcoming cook book that doesn't demand ridiculous ingredients or skill, and doesn't pretend to the most pretentious of dishes imported from southern Antiquistan and inherited from troglodytic yak herders. It's homely, it's easy to read – meaning it makes sense, and it makes sense to try these dishes, and it makes sense to buy the book. With its unexpected variety, it's a strong four stars.
Cue a whole two paragraphs telling us what breakfast means.
Now, some people will immediately take a dislike to these recipes for 'health' reasons. Eggs fried in heavy cream? Eggs baked in heavy cream? Eggs on toast with about a thousand calories of avocado in between? I mean, we've already given vegans conniptions just from the title, is nobody due a break? Sadly, these people will have to learn to let us live and enjoy life, which this book seems to do. Only after breakfast is over do we really to do things with eggs, like turn them into pancakes, "popovers" (miniature Yorkies to have with a sweet topping) or bread pudding. It seems you're not only taken through the day here but carried along on a wave from simplicity to complexity, with things like 'making your own Scotch eggs' and, er, smothering bacon with a gallon of sugar and maple syrup mix to bake, which involves no eggs whatsoever and seems here for the sheer trigger warning hell of it. The final chunk involves mucho baking, and things I can't be bothered to do – however much I love tiramisu I can't see me making my own.
Visually, we don't get a full photo for every recipe, which is probably a good thing, but when they're full-page they can still seem a waste of space (and the last omelette here seems half-cooked, what's more). The chief way of rating these books for me is (a) how much of the page is dross, and there's not too much in the introductory sentences for every recipe that is superfluous, and (b) how much I take screen grabs of for future reference. Here I did pull more recipes than the norm, even if the chance of me worrying about doing egg drop soup any time soon is very slight. Perhaps the biggest thing I took from this is how close the salad nicoise looked to a ramen in the mise-en-place mode. Now there's an experiment.
All told, this is a success – a friendly, welcoming cook book that doesn't demand ridiculous ingredients or skill, and doesn't pretend to the most pretentious of dishes imported from southern Antiquistan and inherited from troglodytic yak herders. It's homely, it's easy to read – meaning it makes sense, and it makes sense to try these dishes, and it makes sense to buy the book. With its unexpected variety, it's a strong four stars.
February 12, 2022
Okay, first off, I skipped the beginning. I was in it for the egg recipes. Due to a whole big deal you don't care about, I am eating eggs after not eating eggs for years and I don't know anything about them. Now I know a LOT. And I'm so hungry. And I don't even eat a lot of this stuff.
This book is INCREDIBLY comprehensive. It's probably one of the most thoughtful cookbooks I've ever seen. It's helpful without being condescending or repetitive, there's no constant flipping back and forth to something from the beginning that suddenly comes into play–it's handily there in a quick reminder. And the photos! So many, and so pretty. The recipe sections don't wear out their welcome and everything sounds delicious.
Also, nothing seems too difficult, and the author is very clear: she uses nice stuff but since you can take a few ingredients and make something delicious, there's never a sense that she's telling you that you NEED Brand X Black Salt From This One Particular Region Of This One Small Country Who Can't Afford Their Own Salt Anymore. Her lists are HER things, not "Here is a giant list of products you NEED to EXIST." There's also an explanation on how to take care of your cast-iron skillet! Honestly, while it's not written for the cool kids, that is a nice change and I kind of want to get this for everyone now? It's just a nice cookbook. It explains how eggs work, fresh and supermarket. You can make some good meals from it. It never sells at you or talks down to you. It has pretty pictures. The author seems like a nice lady.
So really, exceeded expectations by a LOT.
This book is INCREDIBLY comprehensive. It's probably one of the most thoughtful cookbooks I've ever seen. It's helpful without being condescending or repetitive, there's no constant flipping back and forth to something from the beginning that suddenly comes into play–it's handily there in a quick reminder. And the photos! So many, and so pretty. The recipe sections don't wear out their welcome and everything sounds delicious.
Also, nothing seems too difficult, and the author is very clear: she uses nice stuff but since you can take a few ingredients and make something delicious, there's never a sense that she's telling you that you NEED Brand X Black Salt From This One Particular Region Of This One Small Country Who Can't Afford Their Own Salt Anymore. Her lists are HER things, not "Here is a giant list of products you NEED to EXIST." There's also an explanation on how to take care of your cast-iron skillet! Honestly, while it's not written for the cool kids, that is a nice change and I kind of want to get this for everyone now? It's just a nice cookbook. It explains how eggs work, fresh and supermarket. You can make some good meals from it. It never sells at you or talks down to you. It has pretty pictures. The author seems like a nice lady.
So really, exceeded expectations by a LOT.
November 5, 2021
Lisa Steele knows her eggs - enough to confidently run the extremely useful "Fresh Eggs Daily" website and blog [ https://fresheggsdaily.com ] No matter what you need to know about eggs or the factories that make them (also known as 'chickens', 'ducks', and 'geese'), I'm confident Lisa will have the answer. Browse her website and you'll see what I mean.
And now she's written "The Fresh Eggs Daily Cookbook". I'd intended to give it a preliminary flip-through to get a feel for her recipes before giving it a more comprehensive look, but the introduction captured me right away. It's like a little novel, filled with gorgeous wordsmithery and country inspiration. Charming. So, of course I had to slow down and savor that.
Then came a mini-biography about Lisa's life, her husband, her lifestyle, her website, and of course, her chickens. Nope, I couldn't hurry through that, either. Each beautiful picture needed a few moments of my attention, too.
Surely the recipes would start soon. Oh, wait. 'Know Your Eggs' is next. I chuckled, since I've been a from-scratch cook for decades now. It didn't take long to wipe the smug smile off my face as I learned new tricks and debunked a few old wives' tales.
Ah, here we go! 'Cooking With Eggs' is next! And... no, we aren't being handed recipes just yet, we're learning how to handle and work with eggs, and as a bonus, the 'General Cooking Tips' is jam-packed with advice I wish I'd been told about when I first moved out on my own.
Recipes now? Well, sort of. We've arrived at 'Basic Cooking Techniques', where every style of cooking an egg is described; fried, coddled, poached, baked and more. That's followed by a section on preserving eggs, from freezing to pickling and a few more twists in between.
'A Few Final Thoughts' wraps it all up. By now, my *quick skim* of the cookbook has taken all afternoon, and I am starting to feel like a graduate of Egg University.
"Bring on the recipes!" I say. And she does! I'm so egg-cited. They're broken (not literally) into sections - breakfast, lunch and dinner, and a few miscellaneous catch-alls, which include foamy-fun cocktails and what I personally consider to be the pinnacle of egg achievement, mayonnaise. The recipes range from healthy to decadent, and there are many, many of them.
Of course, Lisa isn't quite done, so you'll find 'Additional Resources' and TWO recipe indexes. One is simply a traditional recipe look-up listing, but the other is indexed by the number of eggs needed for each recipe. Brilliant, especially when you have three eggs on hand and company coming for dinner.
Buy this cookbook for every young person you know as they move into their first home on their own. Buy it for long-time cooks like me who could stand to learn a new trick or ten. Buy it for yourself because you deserve it.
My thanks to author Lisa Steele, Harper Horizon, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
And now she's written "The Fresh Eggs Daily Cookbook". I'd intended to give it a preliminary flip-through to get a feel for her recipes before giving it a more comprehensive look, but the introduction captured me right away. It's like a little novel, filled with gorgeous wordsmithery and country inspiration. Charming. So, of course I had to slow down and savor that.
Then came a mini-biography about Lisa's life, her husband, her lifestyle, her website, and of course, her chickens. Nope, I couldn't hurry through that, either. Each beautiful picture needed a few moments of my attention, too.
Surely the recipes would start soon. Oh, wait. 'Know Your Eggs' is next. I chuckled, since I've been a from-scratch cook for decades now. It didn't take long to wipe the smug smile off my face as I learned new tricks and debunked a few old wives' tales.
Ah, here we go! 'Cooking With Eggs' is next! And... no, we aren't being handed recipes just yet, we're learning how to handle and work with eggs, and as a bonus, the 'General Cooking Tips' is jam-packed with advice I wish I'd been told about when I first moved out on my own.
Recipes now? Well, sort of. We've arrived at 'Basic Cooking Techniques', where every style of cooking an egg is described; fried, coddled, poached, baked and more. That's followed by a section on preserving eggs, from freezing to pickling and a few more twists in between.
'A Few Final Thoughts' wraps it all up. By now, my *quick skim* of the cookbook has taken all afternoon, and I am starting to feel like a graduate of Egg University.
"Bring on the recipes!" I say. And she does! I'm so egg-cited. They're broken (not literally) into sections - breakfast, lunch and dinner, and a few miscellaneous catch-alls, which include foamy-fun cocktails and what I personally consider to be the pinnacle of egg achievement, mayonnaise. The recipes range from healthy to decadent, and there are many, many of them.
Of course, Lisa isn't quite done, so you'll find 'Additional Resources' and TWO recipe indexes. One is simply a traditional recipe look-up listing, but the other is indexed by the number of eggs needed for each recipe. Brilliant, especially when you have three eggs on hand and company coming for dinner.
Buy this cookbook for every young person you know as they move into their first home on their own. Buy it for long-time cooks like me who could stand to learn a new trick or ten. Buy it for yourself because you deserve it.
My thanks to author Lisa Steele, Harper Horizon, and NetGalley for allowing me to read a digital advance review copy of this book. This review is my honest and unbiased opinion.
October 25, 2021
This was cool and interesting to read! There’s so much more to eggs than I knew, the recipes are simple and easy. Nice to see how others make scramble eggs or omelets, and to salt or not salt. Thank you to NetGalley, Harper Hirizon, and the author for a gifted copy. This is my honest review.
October 27, 2021
(Note: I received an advanced reader copy of this book courtesy of NetGalley)
This is as clearly comprehensive and sweetly enthusiastic a book on all the ins and out of cooking with eggs that one could possibly ask for.. And of course, the sweeping variety of easy-to-follow recipes provide plenty of delicious opportunity to either try different spins on old favorite egg recipes, or to venture out of one's cooking comfort zone of scrambles and fried eggs into brand new territory.
This is an absolute winner of a cookbook, and would make an excellent edition to any amateur chef's home library.
This is as clearly comprehensive and sweetly enthusiastic a book on all the ins and out of cooking with eggs that one could possibly ask for.. And of course, the sweeping variety of easy-to-follow recipes provide plenty of delicious opportunity to either try different spins on old favorite egg recipes, or to venture out of one's cooking comfort zone of scrambles and fried eggs into brand new territory.
This is an absolute winner of a cookbook, and would make an excellent edition to any amateur chef's home library.
November 19, 2021
I love eggs. So much so that it was the only food I would eat as a child. When I saw this book I had to check it out. While I have expanded my horizons with food I still enjoy an egg-centric meal. This book doesn’t disappoint! The first part of the book explains about eggs and egg safety. I’m definitely never going to have chickens in my backyard (thanks HOA) I feel like I could after this book.
Positives: lots of variety. Easy to follow recipes. No real egg-otic ingredients (That’s the last one I promise)
Cons: Not enough pictures. (But the pictures included are gorgeous.)
Positives: lots of variety. Easy to follow recipes. No real egg-otic ingredients (That’s the last one I promise)
Cons: Not enough pictures. (But the pictures included are gorgeous.)
November 18, 2021
I am looking for ways to up my egg intake, and this book sure delivers the recipes to help me do that! Lisa includes information about raising chickens, preserving eggs (I never knew you could freeze eggs!) and cooking with them. Yes, she covers basics, like scrambling or frying eggs, but you know what? That is the most common way to cook them and sometimes we need a little tip to up our egg-frying game. The recipes sound great, full of tasty ingredients. I will definitely be trying many of these recipes!
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
Thanks to NetGalley for an advanced copy in exchange for my honest opinion.
November 5, 2021
This book does a surprisingly phenomenal job given that it’s limited itself to recipes that include eggs!
Not only does the book contain special details about working with eggs that I never even considered before, but each of the recipes sound truly delicious. I can’t personally say I love eggs enough to make something from this book everyday, but I would certainly not complain about eating every recipe in this book over the course of many days.
The book itself is gorgeous, each of the pictures are well curated, and the way the recipes are laid out makes them really easy to follow. On top of that, simply perusing the ingredients for each recipe makes it clear that Lisa Steele has a good sense of flavour. Another wonderful part of the book is that there are a decent amount of recipes in here that I’ve never even heard of before like Pannukakku, rum plum Breton, lemon blueberry whoopie pies and much more.
This book really will teach you to cook eggs in ways you have never expected before, but believe me when I say this book has so much more to offer than merely scrambled eggs (which she also included and which sound phenomenal and unique). It’s a beautiful cookbook filled with a lot of delightful recipes I’m really looking forward to making.
I would really say that even if you don’t imagine yourself loving eggs enough to need this book, flip through it first because it’s contents might really surprise you. When I say this book will make you want fresh eggs daily, I really mean it.
Special thanks to the publishers and netgalley for a virtual arc of this book in exchange for an honest review.
Not only does the book contain special details about working with eggs that I never even considered before, but each of the recipes sound truly delicious. I can’t personally say I love eggs enough to make something from this book everyday, but I would certainly not complain about eating every recipe in this book over the course of many days.
The book itself is gorgeous, each of the pictures are well curated, and the way the recipes are laid out makes them really easy to follow. On top of that, simply perusing the ingredients for each recipe makes it clear that Lisa Steele has a good sense of flavour. Another wonderful part of the book is that there are a decent amount of recipes in here that I’ve never even heard of before like Pannukakku, rum plum Breton, lemon blueberry whoopie pies and much more.
This book really will teach you to cook eggs in ways you have never expected before, but believe me when I say this book has so much more to offer than merely scrambled eggs (which she also included and which sound phenomenal and unique). It’s a beautiful cookbook filled with a lot of delightful recipes I’m really looking forward to making.
I would really say that even if you don’t imagine yourself loving eggs enough to need this book, flip through it first because it’s contents might really surprise you. When I say this book will make you want fresh eggs daily, I really mean it.
Special thanks to the publishers and netgalley for a virtual arc of this book in exchange for an honest review.
November 13, 2021
True confession: I want to crawl inside this book. I want to live in Maine, have chickens and fresh eggs daily, and enjoy cocktails and nibbles under a tree on my lawn. I can’t do most of those things, but I can learn more about eggs and peruse these delightful recipes.
This is a charming, delightful book, far more than a cookbook with its introductory chapters on chickens and eggs, and the appendices with lists of necessary kitchen gadgets and accoutrements. There is a recipe index with a separate index for number of eggs required for a recipe, which I love. I hadn’t heard of Lisa Steele, so didn’t know she already had such a huge social media following. I loved this book. #TheFreshEggsDailyCookbook #NetGalley
This is a charming, delightful book, far more than a cookbook with its introductory chapters on chickens and eggs, and the appendices with lists of necessary kitchen gadgets and accoutrements. There is a recipe index with a separate index for number of eggs required for a recipe, which I love. I hadn’t heard of Lisa Steele, so didn’t know she already had such a huge social media following. I loved this book. #TheFreshEggsDailyCookbook #NetGalley
November 12, 2021
I'm not sure that I found much unexpected other than some of the seasonings--terrific idea to use dill in scrambled eggs and it would never have occurred to me. The rice pudding with orange sauce was a new twist on an old favorite I hadn't cooked in decades. While a number of these recipes are for breakfast, others include lunch dishes and baked goods. Lovely photos, and plenty of tips for experienced cooks as well as clear instructions for beginners. As eggs are packed with nutrition and a very inexpensive protein source, this beautifully illustrated book is a valuable resource
November 4, 2021
I eat eggs 3-4 days a week and am always looking for and open to new ideas and suggestions. This is the book I have been looking for. I love that there are so many recipes specifically dedicated to eggs! One of my favorite sections was the explanation and teaching of all things eggs. I learned a lot, particularly from the common egg myths that I have been guilty of believing. I appreciated that she addressed cooking in all different styles, with all kinds of ingredients and sweet and savory were covered. If you love eggs or know of an egg lover, give this book a try. You will not be disappointed.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.
I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own, freely given.
November 4, 2021
What a great cookbook for your egg enthusiast! I am a lover of quiche, and This cookbook had awesome ideas for everything you can imagine from French toast to alcoholic drinks! Who knew that some classic cocktails contain eggs? There were beautiful pictures of a majority of the recipes in the book. A very good for basics when it comes to preparing eggs in anyway. I am a big baker and there were recipes for pastry cream and meringues that I will for sure try!
November 4, 2021
Wow this cookbook is educational and fun. I learned so much about eggs that I did not know as well as it really supports my eat local ideal. Lisa provides a bit about herself as well as how she managed to get involved in raising chickens and thus gathering eggs, the idea of how much better they are for you as well as being able to really enjoy the flavor of the eggs. This cookbook is so much more beyond the recipes which are easy to follow and delicious. There are great photos and explanations. . I appreciated that she addressed cooking with all different styles, all kinds of ingredients and sweet as well as savory were covered. If you love eggs or know of an egg lover, give this book a try. You will not be disappointed.
Thank you to NetGalley, Harper Hirizon, and the author for a gifted copy. Publication date: February 15, 2022
Thank you to NetGalley, Harper Hirizon, and the author for a gifted copy. Publication date: February 15, 2022
October 27, 2021
If you think you know all about eggs, this cookbook will show you something new. The cookbook also gives a lot of detailed information about eggs at the start. I particularly enjoyed reading about the temperature of eggs and the brown vs white shells since I grew up eating brown shelled eggs out of a fridge.
The recipes are easy to follow and each page is bright and clean looking, as a cookbook should be.
The photos give a fresh feel to the book and make me ready to crack some eggs and get cooking.
The recipes are easy to follow and each page is bright and clean looking, as a cookbook should be.
The photos give a fresh feel to the book and make me ready to crack some eggs and get cooking.
April 30, 2022
Rather fancy and not many recipes I would attempt to make. Also, the pictures didn’t line up with the recipes - I read the ebook version - so the layout could definitely use some work.
February 21, 2022
If you love eggs and/or try to have at least one every day, this cookbook would be a great one to have! There are so many yummy-looking and wholesome recipes and I spotted many that I definitely want to try (for example, the cream fried eggs - never knew there was such a thing!) There are also recipes for sauces and other things that would go nicely with eggs.
You will find all the info you need on cooking eggs. I have to confess that I did not know that you can actually steam eggs to get them hardboiled too.
Then I was delighted to see that there is actually an index to recipes that shows what you can cook if you have a certain number of egg white or yolk to use up. Now that would be so useful!
Almost all the recipes have an accompanying photo and the photos are beautiful. Certainly a worthwhile book to have for the egg lover. Because I am on a therapeutic low carb diet, I will not be able to eat some of the food in here but I can see how it would appeal to someone not on any diet.
You will find all the info you need on cooking eggs. I have to confess that I did not know that you can actually steam eggs to get them hardboiled too.
Then I was delighted to see that there is actually an index to recipes that shows what you can cook if you have a certain number of egg white or yolk to use up. Now that would be so useful!
Almost all the recipes have an accompanying photo and the photos are beautiful. Certainly a worthwhile book to have for the egg lover. Because I am on a therapeutic low carb diet, I will not be able to eat some of the food in here but I can see how it would appeal to someone not on any diet.
February 10, 2022
Almost everyone keeps eggs in the refrigerator at all times; they come in handy for baking, as well as hundreds of dishes. Lisa Steele, a popular blogger is an expert on egg dishes, and her cookbook, The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways includes dozens of ideas to use them. Since eggs are fairly cheap and especially versatile, something can always be made quickly as long as they are on hand.
This book teaches us everything we ever wanted to know about eggs (an even stuff we didn’t want to know), from raising the chickens all the way through to gathering the eggs and cooking with them. It covers basic techniques such as cracking eggs, separating eggs, storing eggs, as well as basic cooking techniques such as hard and soft boiled, fried, poached, etc. It includes plenty of excellent breakfast and brunch dishes as well as omelets, casseroles, eggy dishes like French toast, quiches, soufflés, frittatas, and sandwiches. Eggy breads like popovers contain lots of eggs, and so do muffins and pancakes, so they are included in this book. Steele doesn’t include plain old boring egg dishes; instead she adds innovative toppings and fillings to make the dishes very tempting. There are soups, salads, appetizers, pasta (homemade pasta includes lots of eggs), and even the English classic Toad in the Hole. Desserts include eggy cakes, cheesecakes, pies, cookies, pastries, puddings, and cobblers.
There are plenty of beautiful photographs throughout, from chickens to types of eggs, to many of the finished dishes. It’s hard to look at this cookbook without whipping up something in your kitchen.
You can’t go wrong with this excellent cookbook. It has become a new favorite and there are enough appealing recipes it will be used almost daily. Highly recommended.
Special thanks to NetGalley for supplying a review copy of this book.
This book teaches us everything we ever wanted to know about eggs (an even stuff we didn’t want to know), from raising the chickens all the way through to gathering the eggs and cooking with them. It covers basic techniques such as cracking eggs, separating eggs, storing eggs, as well as basic cooking techniques such as hard and soft boiled, fried, poached, etc. It includes plenty of excellent breakfast and brunch dishes as well as omelets, casseroles, eggy dishes like French toast, quiches, soufflés, frittatas, and sandwiches. Eggy breads like popovers contain lots of eggs, and so do muffins and pancakes, so they are included in this book. Steele doesn’t include plain old boring egg dishes; instead she adds innovative toppings and fillings to make the dishes very tempting. There are soups, salads, appetizers, pasta (homemade pasta includes lots of eggs), and even the English classic Toad in the Hole. Desserts include eggy cakes, cheesecakes, pies, cookies, pastries, puddings, and cobblers.
There are plenty of beautiful photographs throughout, from chickens to types of eggs, to many of the finished dishes. It’s hard to look at this cookbook without whipping up something in your kitchen.
You can’t go wrong with this excellent cookbook. It has become a new favorite and there are enough appealing recipes it will be used almost daily. Highly recommended.
Special thanks to NetGalley for supplying a review copy of this book.
February 19, 2022
Whether you could consume eggs 3 meals a day plus snacks or limit your consumption to a single meal, this cookbook provides a myriad of permutations and suggestions for diverse presentations. Lisa Steele begins with a lyrical tale of her transformation from a Wall Street clone to Maine chicken farmer, blogger, multimedia presence, and cookbook author. Her advice is practical while destroying a number of false beliefs on the cooking of eggs. She covers a broad array of eggy dishes from deviled to omelets to muffins and cakes and various kinds of marshmallow. Along the way she has special cookery sections for the home cook’s normal conundrums. What to do with all those yolks or whites left over? She has yolk or white recipes all gathered together to easily choose among. You have how many eggs you’d like to use up? She has an index showing recipes classified by the number of eggs each uses. This is an essential cookbook which should have pride of place on every home cook’s shelf.
April 18, 2022
This is a comprehensive, friendly, and fun cookbook extolling the virtues of fresh eggs (you can, of course, use store-bought eggs if you don't have fresh, but I understand her POV on fresh). The recipes all sound great, and I love that the basics are covered, like how to scramble eggs, fry them, soft-cook and hard-cook them, etc. (basted eggs FTW!). There's all kinds of helpful tips and tricks throughout, and Steele's conversational tone makes it feel like you're learning from a friend. This may seem like a specialty cookbook you wouldn't use much, but look through it and you'll see it's actually one you'd use quite a bit. Definitely worth adding to anyone's cookbook shelf!
#TheFreshEggsDailyCookbook #NetGalley
#TheFreshEggsDailyCookbook #NetGalley
November 27, 2021
💭 ᴍʏ ᴛʜᴏᴜɢʜᴛꜱ:
Let’s talk eggs. I love them. Scrambled, poached or fried. They can add just that little bit extra to your meal. This book is great for your basic eggs skills on how to poach an egg which I will continue to practise and home made pasta recipes. But also some really lovely recipes for breakfast, lunch and dinner like my favourites: eggs in a nest, grilled cheese and egg sandwich, and Caesar and Niçoise salad. It even contains cake and desert recipes. With the massive amount of recipes come some beautiful photos and it’s just a very lovely cookbook to look through.
Let’s talk eggs. I love them. Scrambled, poached or fried. They can add just that little bit extra to your meal. This book is great for your basic eggs skills on how to poach an egg which I will continue to practise and home made pasta recipes. But also some really lovely recipes for breakfast, lunch and dinner like my favourites: eggs in a nest, grilled cheese and egg sandwich, and Caesar and Niçoise salad. It even contains cake and desert recipes. With the massive amount of recipes come some beautiful photos and it’s just a very lovely cookbook to look through.
February 15, 2022
Things I expected when I picked up The Fresh Eggs Daily Cookbook by Lisa Steele were, of course, recipes. What I got was that and a whole lot more. Not only do I now know what to look for when buying eggs, but I also have new techniques on cooking eggs. Okay, so some of the history and background the author provided really wasn’t my cuppa, but it at least gave me an indication that she really did know what she was talking about. Now, on to the recipes!
Who knew you could bake eggs? Or freeze them for that matter! So many yummy ideas to choose from, I may never scramble an egg again. I could literally eat eggs all day. The presentation pictures are great and not too over the top. I’ve tried out several recipes on my family, including the non-egg eater, to a rousing success. This book is now a firm staple in my kitchen. I highly recommend it.
Stars: 4
I received this book from Netgalley. I was not compensated for the book other than the entertainment it provided. All thoughts and opinions are my own.
Who knew you could bake eggs? Or freeze them for that matter! So many yummy ideas to choose from, I may never scramble an egg again. I could literally eat eggs all day. The presentation pictures are great and not too over the top. I’ve tried out several recipes on my family, including the non-egg eater, to a rousing success. This book is now a firm staple in my kitchen. I highly recommend it.
Stars: 4
I received this book from Netgalley. I was not compensated for the book other than the entertainment it provided. All thoughts and opinions are my own.
October 30, 2022
Interesting. I was hoping for some good everyday egg recipes (because I eat a lot of eggs), and I have to say that most of these are very fatty/decadent. So, yes, if you want to put ricotta cheese in your scrambled eggs, I’m sure it does taste delicious. And many recipes for fried eggs, and one for a salad with bacon and eggs on it! So this was interesting, but I’m not keeping any of these recipes.
Also, she claims that Maine is the birthplace of whoopie pies, which is just hogwash.
Also, she claims that Maine is the birthplace of whoopie pies, which is just hogwash.
December 28, 2021
An adorable book for every recipe with eggs under the sun. This is especially perfect for people who have chicken and therefor always have a big supply. It’s also pretty good if you have a vegetarian friend and don’t know how to make a nice main dish without meat. The recipes all look tasty, satisfying and appetizing.
December 3, 2021
Much appreciation to Harper Horizon and NetGalley for the digital ARC of The Fresh Eggs Daily Cookbook.
I love having easy access, all in one place, to the simple recipes that Lisa Steele chose to include. But, there are also plenty of recipes with which I wasn't as familiar. I appreciate the introduction and background included on many of the recipes.
But, this book isn't just all recipes. Lisa gives the reader plenty of advice and information on fresh eggs and how to use them and even the chickens which lay them, as well. In fact, this is a wonderful resource for a brand new chicken owner. Don't worry, she also gives tips on selecting eggs from the farmers' market or the grocery store.
I love having easy access, all in one place, to the simple recipes that Lisa Steele chose to include. But, there are also plenty of recipes with which I wasn't as familiar. I appreciate the introduction and background included on many of the recipes.
But, this book isn't just all recipes. Lisa gives the reader plenty of advice and information on fresh eggs and how to use them and even the chickens which lay them, as well. In fact, this is a wonderful resource for a brand new chicken owner. Don't worry, she also gives tips on selecting eggs from the farmers' market or the grocery store.
July 9, 2025
My brother’s mid-Maine farm chickens have been over producing! I had to do something with all the eggs he delivers each time he’s in town. This informational recipe book is just what I needed!! We are enjoying cooking, baking and sampling new foods. Love it!
December 28, 2021
This book made me hungry! Like the author, I LOVE eggs! Also like the author, eggs are my default dinner when I don’t have a plan, nothing more simple or satisfying than scrambled eggs and toast or a fried egg sandwich with melty cheese. And I always have a bowl of hard boiled eggs in the fridge for a quick snack. This cookbook starts out with the author explaining most of what she’s learned raising her own chickens. She explains how to identify fresh and old eggs, how to store them, and I never knew that eggs should be stored pointy end down to keep the yolk centered in the white, great tip! The recipes are plentiful, delicious and original including elevating scrambled eggs with ricotta, scrambled egg hand pies, cardamom loaf cake, maple chai cream puffs, brown butter vanilla cream pudding and so much more, yum! I highly recommend this cookbook to anyone who loves eggs!
Thank you Netgalley, Harper Horizon and the author for this eARC in exchange for my honest review.
Thank you Netgalley, Harper Horizon and the author for this eARC in exchange for my honest review.
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