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Eggs - How To Cook Eggs: Boiling an Egg; Frying an Egg; Poaching an Egg; How to Make an Omelette; Scrambled Eggs; Bake an Egg; Coddling an Egg - Discover ... Easy Methods with Proven Results + Top Tips [Kindle Edition]

Fred Smedley
3.8 out of 5 stars  See all reviews (13 customer reviews)

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  • Length: 17 pages (estimated)
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Book Description

Eggs – How To Cook Eggs.

Eggs are a wonderfully nutritious and versatile food, packed full of proteins and vitamins and minerals essential for our body’s health and development. But, because they are right in front of us, paradoxically they are often ignored and their tremendous health benefits are overlooked.

What’s even more surprising is that millions, yes millions of people, every month, search on Google for ‘how to boil an egg’ or ‘how to fry an egg’ and so on. In this hectic, fast-paced world which we inhabit, it’s not that we don’t know how to cook eggs or have forgotten what to do with them; it’s often that we want a quick, simple and easy way to prepare an egg meal or snack that we can eat ‘on the go’. Eggs are universal in their appeal and benefits and can be eaten by just about anyone regardless of age or gender.

This booklet is designed to give you the best methods to cook eggs using everyday utensils which we all have in our kitchens – no need to buy special equipment. It is not another gastronomic offering which intimidates by its complexity so that having bought it we do not venture past the first few pages because we don’t understand what the author is talking about. It is a down-to-earth guide which does as the title states – it shows ‘How To Cook Eggs’. Pure and simple, no frills, no fuss.

Here’s a quick rundown of what you will receive inside this booklet:

• Boiling an Egg – soft-boiled eggs (3 easy methods); hard-boiled eggs (3 easy methods). Plenty of top tips to cooking soft- and hard-boiled eggs.

• Frying an Egg – 2 really tasty ways of frying eggs

• Poaching an Egg – 2 easy methods that take the worry out of producing perfect poached eggs

• Omelettes – a fantastic meal of its own right to which you can add toppings of your choice

• Scrambled Eggs – an often forgotten way of eating eggs but here are 2 methods which are so simple but really filling

• Baked Eggs – this method of baking eggs is so straightforward it’s just set and go but the results are mouth-watering

• Coddled Eggs – a personal favourite of many and these 2 methods are simplicity itself

3,562 Words

Product Details

  • File Size: 76 KB
  • Print Length: 17 pages
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B007RFRVV2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #620,134 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

3.8 out of 5 stars
3.8 out of 5 stars
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Most Helpful Customer Reviews
11 of 11 people found the following review helpful
5.0 out of 5 stars Eggcellent! April 18, 2012
Format:Kindle Edition|Verified Purchase
Fred Smedley's Eggs - How To Cook Eggs: Boiling an Egg; Frying an Egg; Poaching an Egg; How to Make an Omelette; Scrambled Eggs; Bake an Egg; Coddling an Egg - Discover 16 Easy Methods with Proven Results + Top Tips is one of the best basic "how to" guides Grandma has seen in quite some while. Short but quite detailed, Fred gives "eggcellent" instructions for just about every way to cook an egg known to man or woman.

Reader's should note that Mr. Smedley is from the UK, where they size eggs a bit differently than we do in the US. When he talks about "medium" eggs he means the one that are labeled "large" in US grocery stores.

On a side note, Fred mentions that he always adds a dab of vinegar to the water in which he soft-boils eggs as he finds that it prevents the shell from cracking, but he doesn't know why it works. Grandma does know why and finding out is a great little science experiment or a fun trick. Put a raw egg or two or three into a jar with a tight lid. Cover the eggs with white vinegar, put the lid on and stash the jar in the fridge. The vinegar will interact chemically with the calcium that makes the egg shell brittle and draw it out of the shell. After a week or so you will have eggs that you can throw across the room without breaking. Grandma can think of loads of uses for such bouncy eggs . . .

Highly recommended, especially for beginning cooks!
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14 of 15 people found the following review helpful
5.0 out of 5 stars Go To Work on an Egg April 12, 2012
By Rick
Format:Kindle Edition
We all eat eggs; they are part of our staple diet. But just because they're always sitting in the fridge staring at us , doesn't mean that that we instinctivly know the best ways to prepare them. Variety is the spice of life, so thanks to this little book I have a bit more choice.
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12 of 14 people found the following review helpful
3.0 out of 5 stars Not basic enough April 26, 2012
Format:Kindle Edition|Verified Purchase
I picked up this book free during an Amazon giveaway. Super-basic instruction in the various ways to cook eggs. Very short ebook; only 202 locations including the introduction and ending statement.

Although I'm a good cook, I was pleased to see a cookbook aimed at the inexperienced cook, and eggs are wonderfully flexible. If you can nuke a couple pieces of bacon, stick bread into your electric toaster, and fry or scramble a couple of eggs, you won't starve and you can even feed unexpected company. But these, sadly, aren't quite basic enough. Smedley starts with soft-boiled eggs and is quite explicit as to how long the eggs should cook or stand, but he seems to have gotten tired when he got to hard-boiled aggs as he starts giving ranges and adding "The exact time will depend on how hard-boiled you prefer your eggs to be." Well, duh, but how is the novice cook to know where in that range his preferred hardness will fall? Smedley's instructions for frying eggs start: "I use butter but you can of course use oil or margarine or whatever you prefer." Experienced cooks realize he is talking about some kind of shortening to keep the egg from sticking to the pan, but the inexperienced cook may decide "I like Worcestershire sauce or hot sauce on my eggs, so I'll use that." The results would not be good. Then Smedley instructs: "Crack an egg onto a plate ensuring that the yolk does not break." How? Even experienced cooks have trouble with this, and Smedley gives the novice no help. He also ignores flipping the egg (does he think sunny side up is the only method people like?) or just what "spooning" butter over the egg is. The same shortcomings appear for poaching eggs (no cooking times or ways to tell when the egg is done).
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5.0 out of 5 stars This answered some questions July 6, 2014
Format:Kindle Edition|Verified Purchase
I knew nothing about poached eggs and I was satisfied with the information that I was given. I also knew nothing about coddling eggs. I like the fact that this book was to to the simple.
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3.0 out of 5 stars Same ole January 14, 2014
Format:Kindle Edition|Verified Purchase
Was hoping for something different then the same egg books you see out there (there are hundreds) could have thrown a few recipes in to match the cooking method
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3.0 out of 5 stars `I like hard boiled eggs. January 10, 2013
Format:Kindle Edition|Verified Purchase
There are a few tricks to cooking eggs and now they are better now that I know how to cook them.
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5.0 out of 5 stars Cleverly written beginners guide November 22, 2012
Format:Kindle Edition|Verified Purchase
I loved this book and how the information was presented. I am not a very good cook and I fear I may remain a beginner forever, for lack of time to focus sufficiently, and this book gave me very quick, easy to look up reminders about how to do the basics with eggs. It is exactly what it was purported to be, and well written, too.
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