Eggs on Top
Recipes Elevated by an Egg
Published on 25. March 2014
208 pages
978-1-4521-3040-8 (ISBN)
Description
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.
More details
Other editions
Additional editions
Book
03/2014
Chronicle Books
€24.00
Article exhausted; check different version
Person
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.
Content
- Intro
- Cover
- Title
- Dedication
- Copyright
- Contents
- Introduction
- An Egg Primer
- The Architecture of the Egg
- A Lexicon of Egg Labels
- Part I. Let's Get Cracking
- Eggs Cooked in their Shells
- Simmered Eggs
- Grated Eggs
- Coddled Eggs
- Japanese Soy Sauce Eggs (Shoyu Tamago)
- Chinese Tea Eggs
- Perfectly Poached Eggs
- Quintessential Poached Eggs
- Poached Eggs for a Crowd
- Wine-Poached Eggs
- Milk-Poached Eggs
- Foolproof Poached Eggs
- Softly Scrambled Eggs
- Scrambled Eggs, Two Ways
- The American Way: Soft, Fluffy Curds
- The French Way: Creamy, Saucy Custard
- Poached Scrambled Eggs
- Caramelized Onion Matzo Brei
- Fried Eggs
- Panfried Eggs with Varying Degrees of Doneness
- Sunny-Side Up
- Sunny-Side Up from the Oven
- Fried Quail Eggs
- Over Easy
- Over Medium
- Over Hard
- Eggs Flavorfully Basted
- Crispy Fried Eggs
- Garlic-Chile Eggs
- Sage-Brown Butter Eggs
- Wok-Fried Eggs
- Crunchy Deep-Fried Eggs
- Breaded Eggs
- Baked and Broiled Eggs
- Oven Eggs with Olive Oil and Dukkah
- Dukkah
- Eggs Baked with Mushrooms, Thyme, and Cream
- Eggs Baked on Crisped Bread and Kale Salad
- Eggs in Purgatory
- Preserved Eggs
- Salted Eggs
- Beet-Pickled Eggs
- Spicy Golden Eggs
- Part II. Things to Put Eggs On
- Chapter 1 Eggs on Bread, Sandwiches, and Such
- Cardamom-Cornmeal Waffles with Eggs, Bacon, and Maple Syrup
- Egg Hoppers (Sri Lankan Crêpes) with Mint Sambal
- A Working Girl's Supper of Crispy Lemon Eggs and Avocado on Toast
- Eggs Bourguignon (Oeufs En Meurette)
- Quail Egg Crostini Three Ways
- Welsh Rarebit with Hide-and-Seek Eggs and Burnt Broccoli
- Croque Mademoiselle
- Tomato, Bacon, and Egg Tartlets
- Pizza of the Rising Sun
- Pizza Toppings
- Coastal Margherita
- Pig and Honey
- Forest Floor
- Alsatian Cousin
- Pizza Sauce
- Chilaquiles
- Crab Cakes Benny with Avocado Crema
- Chapter 2 Eggs on Soups and Stews
- Manterola's Pozolillo Verde (Green Pozole with Chicken, Fresh Corn, and Eggs)
- Spanish Garlic Soup with Poached Eggs and Pickled Grapes
- Pickled Grapes
- Egg-Dropped Miso Soup with Mushrooms and Bok Choy
- Spring Sorrel Soup with Tender Vegetables and Coddled Eggs
- Eggs and Greens Masala
- An Earthy Stew of Chickpeas and Swiss Chard with Crunchy Eggs
- Bouillabaisse of Eggs
- Rouille
- Shakshouka
- Chapter 3 Eggs on Salads
- Leeks Vinaigrette with Herbed Quail Eggs
- Grilled Romaine Caesar Salad with Eggs Mimosa
- Broccolini, Avocado, and Pistachio Salad with Silky Lemon Dressing and Parsleyed Eggs
- Fried Green Tomato Salad with Softly Scrambled Eggs
- Spicy and Herbaceous Thai Salad with Salted Duck Eggs
- Picnic Salad of Wheat Berries, Favas, Radishes, and Beet-Pickled Eggs
- A Niçoise Salad, of Sorts
- Steak and Eggs Salad
- Frisée aux Lardons and Crispy Breaded Eggs
- Chapter 4 Eggs on Vegetables
- Crushed Potatoes with Chorizo, Eggs, and Green Chile Salsa
- Green Chile Salsa
- Red Flannel Hash with Fried Eggs and Horseradish Cream
- Summer Succotash with Creamy Simmered Eggs
- Charred Rapini with Garlic-Chile Eggs
- Roasted Asparagus with Creamed Leeks, Morels, and Poppy Seed Eggs
- Grilled Spring Onions with Hazelnut Romesco and Olive Oil Eggs
- Stir-Fried Brussels Sprouts and Wok-Fried Eggs
- Miso-Creamed Kale and Mushrooms with Soy Sauce Eggs
- Chapter 5 Eggs on Grains and Legumes
- Twenty Minutes Till Couscous
- Pimento Cheese Grits with Greens and Milk-Poached Eggs
- Baked Sweet Corn Polenta with Tomato Sauce and Eggs
- Farrotto with Delicata Squash and Sage-Brown Butter Eggs
- Risi e Bisi
- Duck Fried Rice with Kumquats and Lots of Veggies
- Aromatic Lentils with Smoked Trout and Dilly Eggs
- Basque Pipérade Beans with Baked Eggs
- Full English Breakfast Bowl
- Chapter 6 Eggs on Noodles
- Nests of Carbonara
- Whole-Wheat Spaghetti, Tuna, Chiles, Eggs, and Pangrattato
- Shells and Cheese with Caramelized Fennel and Crispy Breaded Eggs
- Shrimp Pad Thai
- Kimchi Ramen
- Garlic-Scallion Noodles
- Soba Noodle Salad with Soft Eggs, Kale, and Kabocha
- Eggs on Leftovers
- Index
- About the Author
