The Good Egg

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ISBN: 9780618711949 | 0618711945
Cover: Paperback
Copyright: 4/4/2006

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Now in paperback for the first time, the only comprehensive book on egg cookery, winner of a James Beard Award Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, The Good Egg artfully describes the many uses of one of cooking"s most essential and healthful ingredients.

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Introduction	xi
CHAPTER 1 Artfully Scrambled and Fried	1	(36)
CHAPTER 2 Omelettes and Frittatas: Well-Rounded Little Meals	37	(44)
CHAPTER 3 Baked and Poached Eggs: Crowning Glories	81	(42)
CHAPTER 4 Eggs and Bread	123	(36)
CHAPTER 5 Seductively Stuffed Eggs	159	(28)
CHAPTER 6 Broths, Stews and Braises	187	(31)
CHAPTER 7 Beyond the Usual Egg Salad	218	(33)
CHAPTER 8 Pasta and Eggs	251	(25)
CHAPTER 9 Quiches, Savory Pies and Side Dish Custards	276	(32)
CHAPTER 10 Soufflés and Roulades	308	(26)
CHAPTER 00 Savory Sauces Made with Eggs	334	(20)
CHAPTER 02 Dessert Custards, Ice Creams and Nogs	354	(29)
CHAPTER 13 Elegant Meringues and Sweet Soufflés	383	(24)
CHAPTER 14 Cookies, Cakes, Pies and Tarts	407	(23)
The Last Word on Egg Safety	430	(2)
Index	432

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The Good Egg

Summary

Author Biography

Table of Contents

Supplemental Materials