Eggs on Top - Recipes elevated by an Egg is my first cookbook review..
I guess when there are so many recipes online, you would probably think there isn't a real need to get a cookbook. Those who have read my earlier posts would know I am an old soul when it comes to books - it is a different feeling holding a cookbook in your hands and turning the pages while inhaling the wonderful smell of a new book...so many different sensations are involved, sight, smell, feel...if only cookbooks could talk and if we could taste the food as we devour them with our eyes!!
There are 3 distinct sections in the book :
An Egg Primer
Plenty of extra information is provided on the anatomy of an agg, storing eggs, nutrition, safety issues of having raw eggs, grades and types of eggs (quail duck, goose, chicken and more). Ms Slonecker has assisted us in deciphering the different labels on egg cartons - Cage free, Free Range, Hormone Free, Gluten Free, Vegetarian etc..
What I learnt from this section - Apparently, we are not supposed to store the eggs in the doors of our refrigerator. This could cause it to lose its freshness because of agitation (opening and closing the doors could result in the disturbance of the eggs). Cartons where they are stored when purchased are the best places to store them in the refrigerator.
Part 1 - Let's Get Cracking
This section covers the classic techniques for preparing the humble egg. From perfectly poached to softly scrambled , each method is clearly written to ensure egg-cellent results.
Andrea Slonecker, using her skills as a cooking teacher, suggests simple variations such as basting an egg with bacon drippings to add flavor or poaching eggs in wine..
What I learnt from this section -Did you know that to get perfectly boiled eggs, you should slowly sink the eggs after the water is boiling and not in cold water and then letting the water boil? I 'm guilty of that! Apparently even 1 minute makes a difference in the doneness of an agg. A fully illustrated page on the different characteristics of eggs boiled at different timings is also provided.
After mastering the techniques, one can turn to recipes that features the egg in wonderful ways.
Part 2 - Things to Put Eggs On
This part provides recipes for dishes that are enhanced by eggs, from reimagined classics to new ones.
Chapter 1 covers eggs on bread, sandwiches and such
Chapter 4 covers eggs on vegetables.
Eggs on Top is a quintessential guide to cooking and enjoying one of the world's simplest but perfect ingredient.
Available online and in bookstores - costs US$24.95. I purchased it here in Singapore for $19.90 at a local bookstore called Du Yi Bookshop Pte Ltd. When I got it last week, it was half off!!
So get the book and Get Cracking!