The Perfect Egg: A Fresh Take on Recipes for Morning, N… (2024)

Browsing through this, I got as far as page 11 when I snapped it shut and decided I had to have it. Now, I haven't made anything yet, but Everything is tempting. Mainly I'm seduced by its versatility: organized into morning, noon, and night sections, even the very first technique for Baked Eggs makes me want to drop what I'm doing and experiment. Sure, I've heard of coddled eggs but I never knew eggsactly how to make them. Here they are, and they're not hard. For recipes such as egg salad, deviled eggs, quiche, frigates, and pancakes, there are basic directions and then about nine variations. There are good ol' comfort food recipes and unusual international ones; some that are simple and some that are more challenging. It looks like this book is perfect.

Toad-in-a-hole and coddled eggs, plus way more. Yummy!

Wonderful info in front about eggs and the recipes are well rounded! Love how there is something for everyone and every meal.

Not many recipes I would make. But the two I did were good

This cook book pleasantly surprised me. I had no idea eggs could be the star ingredient in so many amazing mouthwatering dishes. I found these authors approach to the topic of eggs very efficient. They start with sharing All About Eggs. I found this most helpful because buying eggs has become as complicated as buying milk. There are so many kinds. Often times I don’t understand the labels on the egg containers. These authors help readers realize the difference between AA – A – B – Peewee – Small – Med – etc. and other information on the box.

I appreciated the section on Decoding Egg Cartons too! Again great job of informing the reader to the difference between Cage-Free. Free Range and other terms. Then the two page beautiful color spread of the several different types of eggs used in cooking. All the way from Quail, to Ostrich and everything in-between.

I found the Anatomy of an Egg section most fascinating. I didn’t know an egg had so many parts! Grin! Then the authors start with cooking Techniques under the section titled Eggs 101 Basics and how to handle and store eggs – great stuff.

Then the recipes start with Sauces and Condiments section. I’d love to try to make my own Mayo, Egg Butter and Hollandaise Sauce. The next section is Pasta Dough and then a chapter on Breads. I’d like to try the Brioche Buns, Challah and Soft Pretzels, they looked yummy. Next section was Morning recipes. Oh, I think I want to try them all. But top on the list are the Egg Clouds, Eggs Benedict, 9 different types of quiche; 9 different kinds of pancakes and 9 different Freitas recipes. Then there are Snacks. Some of my top favorites to try are Corn and Green Onion Fritters with Bacon-Honey Drizzle; Parmesan Popcorn Puffs and 9 different kinds of Deviled eggs.

The Afternoon section has some yummy soups and salads with 9 different egg salads recipes. Then the Night chapter. There are a few I want to try, Croque-Madome – Shrimp OkonomiYaki (Omelet Pancake) Spaetzle with Swedish Meatballs – Savory Strata.

Last but not least are the Sweets. I’d like to try Spicy Chocloate Mousse, Vanilla Bean Semi Freddo Bars – Crème Brulee, Peaches “N”Cream Cake, Grape Fruit – Poppy Seed Pound Cake and 9 different Frozen Custards, and Chocolate-Orange Souffle.

This is a beautiful hardback book with lovely color pictures for many of the recipes listed. Each recipe has ingredients that are easy to find and instructions that are simple to follow. The authors do list the servicing size on the top of the recipe but they don’t list the prep time. The reader can easily locate the cooking time at the end of the recipe; along with tips to make the recipe easier to make and things to watch out for.

I highly recommend this lovely, versatile cook book every kitchen should have. It starts with the basics and builds the info up preparing the reader to make the first recipes in the book. This will be my go to book for healthy, easy meals (some you can make ahead) for my family. This book is a keeper.

I received a free copy of this book from the Blogging for Books program in exchange for this review. There was no obligation to give a positive review, and if you read my blog, you know I'm a tell-it-like it is kind of girl. I mean what I say and say what I mean, that holds true for my review.

Nora St Laurent
TBCN Where Book Fun Begins www.bookfun.org
The Book Club Network blog www.psalm516.blogspot.com
Book Fun Magazine www.bookfunmagazine.com

I love eggs, and I like this cookbook. There are enough simple recipes that it's not a waste for the rushed cook. But be aware that this is pro-chef stuff and some recipes go on for pages and require your full set of nesting bowls.

If you enjoy tasty and playful food you need to check out the Spook Fork Bacon blog. Go ahead, check it out. It is one of the most fun food blogs around in my opinion - I've been following (and drooling) since about 2012.

So far the authors, Teri Lyn Fisher and Jenny Park, have penned two cookbooks together: the 2012 release, Tiny Party Food, and the very newly released The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night. So yeah, I like the blog, I like to cook, and I do LOVE eggs for every meal. The cookbook made my wish list as soon as I heard about its release.

The authors begin with a breakdown on eggs: types, anatomy, basic cooking techniques, etc, and then jump into the fun stuff - the recipes! Sweet Rolls, Arepas, pastas, and quiches... if you can do it with an egg it's probably in this book. Some of the recipes are to be expected - various deviled eggs, frittatas, and such - but the authors include lots of different recipes as well. Things you likely wouldn't expect to see in an egg cookbook: bibimbap, kaya toast, savory French macarons... Are you seeing now why I had to have this book?!

As usual when I add a cookbook to my collection, I whip out the stack of post it flags and begin marking stuff to try. This week I've been flying solo for most meals, which was actually really nice with this particular cookbook as many of the recipes were fairly easy to pare down.

The first dish on my list to try was an olive and grainy mustard variation on classic egg salad - my own basic egg salad is mixed with mayo, pickles, jalapeños, and red onion (as my favorite now defunct lunch place used to serve it), so I was anxious to see how the authors' version would stack up. Their classic egg salad includes mayo (of course), mustard, and a splash of cider vinegar, which is actually a pretty amazing addition. As for the olive and grainy mustard combo - it made for an incredibly easy and tasty lunch, a win in my opinion!

Next up: Green Onion Fried Black Rice, which was awesome and I ate way too much of it as a result; the Egg Bhurji, a tasty Indian scrambled egg dish that's hearty and perfect for any meal of the day; and the Avgolemono to get me through a cold and rainy lunch. The Sausage, Fennel and Arugula Frittata is next up in my plans and the weekend might just call for some Mediterranean-Style Baked Egg Boats as well.

Obviously I haven't tried ALL of the recipes yet but everything so far has been amazing. What's more, the instructions are easy to follow even for a less experienced home cook and the ingredients, for the most part, are either plain old panty staples or readily available at your local grocery store. For the few ingredients that aren't, the authors do have suggestions on where to find them.

The Perfect Egg lives up to its promise of "perfect egg" recipes for "morning, noon, and night" and has earned its spot on my eclectic cookbook shelf as a definite go to!

I received this book from Blogging for Books free in exchange for an honest review. When I saw this book I knew I had to get it. I looked at it and I said "How many ways are there to make eggs, scrambled, fried, hard boiled, deviled, eggs benedict......how did they make a whole book out of 5 ways to make eggs?" Apparently there are more than 5 ways to make eggs.

The first section of this book is basic information including types of eggs, grades of eggs, varieties of eggs, how to tell if an egg is fresh and the basic anatomy of an egg. The second section is basic cooking techniques, handling and storage, sauces and condiments made from eggs, basic pasta dough with eggs and basic breads with eggs. All very useful information and it is conveyed without condescension or causing the reader to feel bored.

Now we get into the real 'yolk' of the book; recipes! The recipes are broken into categories; morning, snacks, afternoon, night & sweets. Morning has a lot of delicious looking breakfast eggs. Snacks has a lot of yummy looking quick things. Afternoon has a lot of soups, salads and sandwiches. Night includes a lot of richer, heartier looking meals. Sweets includes everything from fresh berries with creme anglaise sauce to creme brulee & chocolate souffle. There are recipes from all over the world. The first recipe is Mediterranean-Style Baked Egg Boats which made me drool just looking at the picture. The next recipe hops over to Venezuela, there are recipes from America, Japan, Korea and I think you get it, this book covers ways to cook and eat eggs from the whole world. Each recipe is accompanied by a stunning color photograph. Most recipes include anecdotes from the authors about their first experience trying the dish. Recipes with difficult instructions include pictures to help you walk through the steps. Many recipes end with encouragement to substitute or swap out ingredients to customize the dish specifically to your taste.

I have not had a chance to try ever recipe in this cookbook. I ran out of eggs. There are so many recipes in this book that I am just dying to try. I suggest you pick this book up and see for yourself all the amazing things you can do with eggs! Now if you will excuse me I need to go buy out the egg section of my grocery store so I can get started!

This cookbook is fabulous! I have to say that I am absolutely thrilled with "The Perfect Egg" by Teri Lyn Fisher and Jenny Park. First let's start with the fact that the book itself is done just beautifully. The pages are on nice thick high quality paper that makes the pictures look great. I love the cover and the first pages inside, it was very cleverly done (I won't spoil it for you).

I almost feel bad that it is a cook book because I know as I follow these recipes it will start to look like all of my other cookbooks, stained and splattered but I am really looking forward to trying these unique recipes. Teri and Jenny have put together a book that gives you lots of information about eggs and recipes that are not just eggs and a side to go with them but recipes that incorporate eggs and make them the star in different ways.

I have learned that my hens are laying medium and large eggs and my seabrights lay small eggs. I also now know that I am raising free range chickens and I may actually have A A graded eggs. I am going to start with making mayonnaise, aioli, and egg butter (I know, who knew there was such a thing? But it sounds really good-I'll let you know.).

There are recipes for every meal of the day including snacks and desserts. The one I really can't wait to make is the Croque-Madame it just sounds like everything good in life, ham, eggs, gravy, and Gruyere cheese. How can you go wrong? Then for desert I am going to try and make vanilla bean semifreddo bars, I'll let you know how they turn out.

I was happy to see that their instructions for their recipes were very easy to understand and I love how they tell you how to store the food after it is made and they also let you know how long you can safely keep things refrigerated. I think the only thing that some readers may not like is there is no nutritional values with the recipes.

This book was received by me from Blogging for Books at no charge and published by 10 Speed Press. You can see all of my reviews atBlessings N Bloggings

his particular cookbook is from the bloggers of Spoon Fork Bacon.

Here’s what you’ll get in this cookbook: All the eggs information, like egg varieties, anatomy of an egg, grading and sizing of eggs, etc. Then you will go into the basics of eggs 101. The many techniques of cooking eggs, handling and storage, and basic recipes like condiments, pasta doughs, and breads.

The recipes are separated into chapters such as morning, snacks, afternoon, night, and sweets. Throughout the book you will come upon beautiful egg photography (and recipes containing eggs).

So why did I choose to review this book? Well, for one, I love eggs. I jumped at the chance to review because it all about EGGS. And there are so many recipes that include eggs so I thought the possibilities would be endless as to what recipes it contained. Second, when I noticed it was from the bloggers of Spoon Fork Bacon, it made me double excited to try these recipes out. Third, well it’s a cookbook and I’ll give any cookbook a chance!

So what makes this egg cookbook different than the other ones out there? Well, there are a few unique recipes in here that caught my eye and I’m totally about unique and different and off the beaten path sort of person.

The first recipe that caught my eye that I HAD to test, er, well eat was the Egg Clouds. What’s an egg cloud you ask? It has whole creamy yolks and a cloud of egg whites baked to perfection. But because I fear of deflating said egg white cloud (has happened to me while making other confections) I added the extra favorable ingredients after the egg clouds have baked. I also over mixed the egg whites (which doesn’t make one bit of difference when baking). But I did over cook the eggs because my husband and I hate runny yolks. We’re two peas and a pod aren’t we?

He still ate them and I did too, we added cooked Italian sausage on top and parsley. The eggs had a wonderful crunch and it made for a great presentation! This recipe would be good for when you have company in the morning to guests staying the night.

I have made the mistake that I think everyone has made in their lives... I've bought too many eggs. This cookbook rescued me and my fear of wasting food with classic and diverse dishes for every meal of the day that has reveling in amazement for the one and only incredible edible egg.

Authors (and chefs) Teri Lyn Fisher and Jenny Park divide the book for times of day in which these meals would be ideal (Morning, Snacks, Afternoon, Night and Sweets), but my favorite part may have been the section explaining cooking techniques and various foundational elements that the egg plays a role in within the kitchen's concoctions. Doughs, sauces and breads all incorporate eggs, and even though little 'ol me would've just thrown it in in my past life, I now know how to officially "fold" an egg into the mix.

With this book, I made a few recipes (one from each section) just to try things out. Here's what the critics (roommate, friends and boyfriend) have to say:

Morning:
Quiche- a delicious reason why I have started hosting book club brunches. The book gives you a total of 8 filling options that have all had our mouths watering.

Snacks:
Sweet Potato Egg Shoap- or Indian inspired croquettes that are sweet, crunchy and great with a cool, creamy yogurt sauce.

Afternoon:
Avgolemono Soup- best way to describe this is a Greek lemony egg-drop soup that is light to the palate, and makes your senses think they are on vacation.

Dinner:
Beef Empanadas- I've made so many that my freezer is still stuffed with them. Great to thaw for a quick treat ti provide at parties for guests.

Sweets:
Quindim- Brazilian yellow custards that rival my favorite 5 star restaurant's creme brûlée (but no worries- creme brûlée has its own recipe!)

Have I made you hungry yet? If so, get this book and crack some eggs! You won't regret it.

This book covered all the basics - the names for all the parts of the egg, the basic cooking methods for plain eggs, and solid recipes for all times of day. I've tried the challah bread, which was amazing.

Very interesting information on lots of eggs, from tiny quail to huge ostrich...and great recipes to use them in.

This book is an excellent resource for cooking with eggs, understanding the differences between types of eggs, and the best techniques when using eggs for different dishes, such as meringues or particular breads. The first part of the book goes over choosing eggs, understanding the information on egg cartons, and then the basic anatomy of an egg. The next section goes over the basics of using eggs, such as cooking, handling, storing, and making sauces, pastas, and breads with eggs. After that the recipes are divided into sections: Morning, Lunch, Snacks (afternoon), Dinner, and Sweets. These recipes are illustrated beautifully with pictures, and they contain very descriptive but concise directions. I have been satisfied with all of the recipes I have tried so far, and I have really enjoyed all the variations listed for quiches and pancakes. I cannot wait to try some of the sweeter options, such as the Blackberry Stuffed Croissant French Toast or the different Custard variations. Overall, I was very pleased with this cookbook, and I look forward to using it for years to come.

I received this book from Blogging For Books in exchange for an honest review.

I am a long-time fan of Jenny Park and Teri Lyn Fisher's blog 'Spoon Fork Bacon', and thus, was immediately interested to read their new egg-themed cookbook. I love the simple beauty of their recipe choices, how they lovingly present the ingredients to their blog (and now book) readers, and how the recipes are diverse enough for the beginner or expert chef. I was so excited to see this new cookbook available here on Blogging for Books and, once I had the hard-covered volume in my hands, I was glad to discover I was not disappointed.

I went through the cookbook and flagged some of the recipes I was most interested to try - or, more correctly, would talk my husband into preparing for me. My top five (5) are: SEE MY TOP FIVE RECIPES

4.25-4.5 Stars
This book includes some very useful information about eggs in the first chapter. There's a small section about eggs, storage, type, and size that is helpful. The next portion is about basic cooking techniques and it's great too (especially for beginners). The recipes are well-written and pretty easy to follow. I do wish there were more recipes included (about 60-70 are in the book), although I am happy there were recipes listed for every meal plus dessert and snacks. I love that the authors highlighted roughly 5-10 recipes and included several variations. No nutritional labeling, but some good pics. I enjoyed the quiche recipe and look forward to testing several others. A good choice for beginners and anyone who would like to try new egg recipes.

I received this book fromBlogging for Booksfor this review.

Who would have thought that there was so many things you can do and make with eggs. This book has everything from condiments such as mayonnaise, breads, salads, desserts and more. I also didn't realize that there are so many different kinds of eggs you can cook with, such as Emu, Ostrich and Turkey. Our family really isn't really big egg eaters, but some of these recipes just might change our mind and have got our curiosity going on what it tastes like. I have been searching for a recipe to make Beignets, and this book has it, so needless to say, that will be getting cooked up and so will many more of these wonderful recipes.

Family Rating: Two enthusiastic thumbs up.

I adore eggs. I'd eat them at every meal if I could, and this book provides options across the spectrum, from early breakfast to midnight snack and every occasion in-between. It starts with the basic techniques and sauces, but moves swiftly from there; it covers so many cuisines, from Indian (bhurji) to Greek (avgolemono soup) to Thai (khai yat sai, a crepe-style pork-stuffed omelet) to Venezuelan (arepas de huevo); even my favorite Hawaiian rolls and kaya toast are in here. Those little Japanese biscuits, lightly crunchy spheres that melt into a mildly sweet powder? They're in here too, along with more western classics like deviled eggs.

This is a very pretty cookbook with a nice concept and beautiful photos. I don't eat meat and some of these recipes were meaty, so if that's an issue for you, this won't be a good book for you. On the other hand, there were some great Thai, Japanese and Korean egg dishes, including both familiar ones like chawanmushi and bi bim bap, and unfamiliar ones like quindim and foi thong. I haven't cooked anything from this one yet. I like it that there are no annoying nesting recipes. You know, where you have to go to another page to get a base recipe in order to prepare the one you have in front of you? This one wasn't like that.

Fantastic info about all kinds of eggs (quail, chicken, duck, etc.) I wish there was more info on the unusual ones like ostrich. The recipes were a nice variety of both basic and advanced/fancy. Nothing seemed too difficult for the seasoned home cook to make as long as they have the right equipment.

I also like that there were quite a few ethnic recipes, as well as a good mix of savory versus sweet. If you are into eggs, this is a great book.

A well-made book with a fine layout and production quality, but subpar recipes. The poached eggs call for vinegar, for example; the egg-focused (as opposed to bread or meat) recipes I made ended up tasting like scrambled eggs regardless of the variation. I recommend Ruhlman's Egg instead.

Awesome!

A beautiful and very tempting cookbook. I've flagged about 10 recipes to try ASAP.

+10 very creative.

This is an absolutely excellent, informative, instructive, specialty cookbook. As someone who raises chickens humanely and sells eggs I was impressed with all the great information and recipes I can share with my customers. I'll be recommending this book to them.

Real like this book, so much I purchased one!