This cooking primer covers the classic techniques for preparing the humble egg. From perfectly poached to softly scrambled, each method is clearly conveyed to ensure egg-cellent results. Using her skills as a cooking teacher, Slonecker suggests simple variations such as basting an egg with bacon drippings to add flavor or poaching eggs in wine. After mastering the techniques, the newly skilled can turn to more recipes that feature the egg in wonderful ways. With plenty of extra info on the anatomy of the egg, nutrition, safety issues, grades, and types (duck, quail, goose, and much more), Eggs on Top is the quintessential guide to cooking and enjoying one of the world's perfect ingredients.
|Publisher:||Chronicle Books LLC|
|Product dimensions:||7.20(w) x 9.20(h) x 0.90(d)|
About the Author
Andrea Slonecker is a writer, recipe developer, and cooking teacher based in Portland, Oregon.
David L. Reamer is a food photographer based in Portland, Oregon.
Most Helpful Customer Reviews
Learn to cook an egg and you can cook anything! Eggs aren't just for breakfast. According to Andrea Slonecker's "Eggs on Top", eggs are one of the most versatile foods on the planet. She describes the traditional breakfast food as "a liquid that readily transforms to a solid" that is truly "indispensible" as a kitchen ingredient. This book contains everything you need to make traditional egg recipes perfect every time. Readers will learn how to baste eggs with bacon (yum!), how to use quail eggs, and how to determine whether an egg is fresh. Slonecker also helps readers with questions like "Is it safe to eat raw eggs?" and "Should I be using cage-free eggs?" Amateur and professional chefs can learn how to make dishes like Japanese soy sauce eggs and wine-poached eggs. Every tip is clever and helps you re-imagine some of your classic dishes. The author's familiarity with eggs comes from years of cooking and sharing on her blog. In fact, Slonecker is actually a cooking teacher and has been inspired by her travels and cultural discoveries. She certainly knows her audience and conveys each recipe clearly. And the photography... who knew that eggs could look so beautiful!