The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night by Teri Lyn Fisher, Jenny Park |, Hardcover | Barnes & Noble
The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night

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

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by Teri Lyn Fisher, Jenny Park
     
 

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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 

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.

Editorial Reviews

Publishers Weekly
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.)
From the Publisher
"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

Product Details

ISBN-13:
9781607746256
Publisher:
Potter/TenSpeed/Harmony
Publication date:
03/03/2015
Pages:
176
Sales rank:
123,477
Product dimensions:
7.30(w) x 9.10(h) x 0.70(d)

Related Subjects

Read an Excerpt

Corn and Green Onion Fritters with a Bacon-Honey Drizzle

Bacon-Honey Drizzle 
½ cup honey
1 ⁄4 cup finely crumbled cooked bacon 

Fritters
Kernels from 3 ears corn (about 2 cups)
2 teaspoons extra-virgin olive oil
1½ cups water
2 tablespoons unsalted butter, at room temperature 
11 ⁄4 teaspoons salt
1½ cups all-purpose flour
3 eggs
2 green onions, white and green parts, thinly sliced
½ teaspoon freshly ground black pepper Canola oil, for deep-frying 

While celebrating my sister’s bachelorette weekend in the Bahamas, I feasted on copious amounts of conch fritters: chunks of the fresh mollusk dipped in batter, fried, and served with hot sauce and wedges of lime. The contrast of the light, crispy exterior and the rich, creamy interior was my idea of perfection. Back home in the States, we swapped out the hard-to-find conch for the corn and green onions you see here. But these fritters would be equally good made with chopped octopus or shrimp. - Jenny

To make the drizzle, stir together the honey and crumbled bacon in a bowl. Set aside.
To make the fritters, preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Put the corn kernels in a bowl, drizzle with the olive oil, and toss until the kernels are well coated. Spread the kernels in a single layer on the prepared baking sheet and roast, stirring once about halfway through the cooking time, for 15 to 20 minutes, until they begin to blister. Set aside.

Combine the water, butter, and salt in a saucepan and bring to a boil over medium-high heat. Add the flour and quickly stir with a wooden spoon until a dough forms. Continue to stir over medium heat for 3 minutes, until the dough begins to steam, becomes sticky, and pulls away from the sides of the pot.

Transfer the dough to a bowl and immediately beat with the wooden spoon for
2 minutes to allow the steam to escape. Add the eggs, one at a time, continuing to beat the mixture until the eggs are fully incorporated and scraping down the sides of the bowl after each addition. Fold in the green onions, pepper, and roasted corn.

To fry the fritters, pour canola oil into a deep pot to a depth of 2 inches and heat to 350˚F. Line a large plate with paper towels and place near the stove.

Using a small ice cream scoop or 2 spoons, and working in batches of 4 or 6 fritters, carefully drop 2-tablespoon-sized balls of the corn mixture into the hot oil. Fry the balls, turning them once after 2 minutes, for 4 to 5 minutes, until golden brown. Using a slotted spoon, transfer the fritters to the paper-lined plate to drain, then sprinkle lightly with salt and pepper.

Transfer the fritters to a serving platter and top with the bacon-honey drizzle. Serve hot.
TIP: Between scoops of the fritter batter, dip your scoop or spoons into cold water to help prevent sticking and to ease the transfer of the balls to the hot oil.

Meet 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. 

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The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night 5 out of 5 based on 0 ratings. 1 reviews.
tiffanya94 More than 1 year ago
This was an awesome little cookbook! It was packed with so much useful information that I never thought of about eggs! I was so excited about this cookbook so read on to find out more! The Perfect Egg by Teri Lyn Fisher and Jenny Park is fabulous! This cookbook includes recipes that sound so delicious but yet they’re easily re-created. I love how the recipes are designed for ordinary home cooks, it’s not elaborate fine dining cooking that can’t be made at home with simple ingredients. At the beginning of the book, you have useful information about eggs. They include the anatomy of the egg, different types of eggs, how to shop for eggs, and different cooking methods for eggs, etc. It also has a measurement conversion chart for easy use for you! The thing I love the most would have to be every recipe has a picture! That is super rare to find in a cookbook but I’m so thrilled this one had it! Another thing I want to brag on would be the cover! I love the cover for this book. It’s so interesting to me for some reason, I think picturing the different eggs down the cover just makes it very different and stand out; a very artistic cover for a wonderful cookbook. Overall, I would absolutely 110% recommend this cookbook to everyone especially the ones who love eggs, of course! I couldn’t find one bad word to say about this cookbook even if I wanted to which I don’t! I love it and it makes for a wonderful addition to my cookbook collection! 5+ stars! I received this book for free from Blogging For Books Program in exchange for my honest review.