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The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert Paperback – April 4, 2006

4.5 out of 5 stars 33 customer reviews

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  • The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert
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  • The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
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  • Egg Cookbook: The Creative Farm-To-Table Guide to Cooking Fresh Eggs
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Editorial Reviews

Review

"Marie Simmons has done an admirable job of saving the good egg from its unfortuante drift toward near obscurity.It you've put off eating eggs long enough to forget how to enjoy them, or have never gotten around to learning about the quickest and most perfect of foods, you will be happily reminded with this praiseworthy collection of dishes."
--Deborah Madison, author of Vegetarian Cooking for Everyone and The Savory Way
"Marie Simmons has written an authoritative book that is also easily accessible.She rescues the elegant egg from undeserved obliquity."
--Barbara Kafka, author of Roasting: A Simple Art and Soup: A Way of Life
"The Good Egg is a valuable classic and a sheer pleasure--a treasure trove of classic recipes and wonderful stories and the most thorough and complete egg cookery book I have ever seen.Chefs and professional cooks will value it as a reference work, and it is also exellent for beginning cooks: easy to follow, with clear directions for all the egg basics, and fresh and surprising ingredient combinations, as well as do-ahead dishes that fit perfectly into our busy lifestyles. The Good Egg is just plain fun to read."
--Shirley Corriher, author of Cookwise

About the Author

The winner of a Julia Child Award and two James Beard Awards, MARIE SIMMONS is a cooking teacher and the author of more than a dozen cookbooks, including Sur La Table'sThings Cooks Love, Fresh & Fast,The Good Egg, and 365 Ways to Cook Pasta.She was a columnist for Bon Appétitfor eighteen years.

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Product Details

  • Paperback: 464 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt (April 4, 2006)
  • Language: English
  • ISBN-10: 0618711945
  • ISBN-13: 978-0618711949
  • Product Dimensions: 7.2 x 1 x 9.2 inches
  • Shipping Weight: 1.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #269,476 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
The Good Egg: More than 200 Fresh Approaches from Breakfast to DessertWho knew there were so many different ways to cook an egg? This is more than a recipe book. Each chapter begins with a series of egg facts and explanations, beginning with the cholesterol controversy, and moving us into the anatomy of an egg. Then, there are the instructions. The perfect scrambled egg; the perfect boiled egg, etc. But, above all, there are the innovative ways in which the egg is served up as the centerpiece of the meal. I love books with pictures -- and there are none in this book. But, they were not missed. The book is so well written that it is totally engaging from page 1 through all 200+ recipes. What Michel Roux has done for the European egg, Marie Simmons has matched with eggs in the American kitchen. Whether you are a new cook or a kitchen diva, this book should be among your repertoire of well read and worn reference material. A Must Have!
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Format: Paperback
I LOVE this cookbook.

It is full of tips, stories, and quotes that make it an easy read and excellent instruction manual. Even if you've made eggs a thousand times over, or are a novice like me, it's great to have some definite "perfect" cooking techniques to get your eggs right EVERY TIME.

The recipes cover every meal and snack imaginable and are wonderful for making a well-prepared meal, snacks for a party, or when you only have a few minutes to whip something up yourself.

I consider this an essential cookbook for any level cook.
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Format: Paperback Verified Purchase
As the owner of a new flock of chickens, I found myself inundated with eggs. One can eat only so many omelets, I assure you. I needed different ideas, lots of them. This book provided me with just that, and instead of the family crying "Eggs AGAIN???", they're asking "What's next?".
There were many choices for egg-focused cookbooks, and I'm glad I chose this one.
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Format: Paperback Verified Purchase
Eggs are wonderful!

I have owned this book for a couple years now. My only trouble with it is that it's now getting worn out! I've relied on it heavily to create some pretty amazing dishes. The book is getting dog-eared and has stains and such.

Everything from the simple to the complicated, appetizers to desserts and more, are covered here with very clear and detailed instructions. This thick cookbook covers it all! It makes recipes and techniques I'd previously stayed away from seem very approachable and possible - not to mention delicious!

Spring is now coming and my chickens are starting to increase their egg production and I find myself pulling this book out once again to create some of my family's favorites. If you want new egg ideas, own chickens or have access to an abundance of eggs, love eggs, or just can appreciate a very well-done cookbook, this one is perfect!

Our very favorite recipe in the book at the moment is the Coconut Custard. The author recommends it warm or cold, but serve it cold! Trust me - serving it cold turns it from just a great dish, into something absolutely sublime.
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Format: Paperback
This book is a wonderful source for people who love eggs like we do! Our hens provide, on average, 20 eggs a day. We're always looking for new ways to cook and eat eggs. No need to search for any egg recipe as the book captures nearly every possible egg recipe out there. Ingredients are on the shelf and the recipes are easy to follow. I love cookbooks with pictures - and was sorry to see that there weren't any in this addition. The Good Egg is a must have for anyone raising chickens and looking for ways to save money on perfect egg dishes. Bravo Marie!
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Format: Paperback Verified Purchase
Since we raise chickens and get about 2 dozen eggs a week, this book has been great! There are only SO many scrambled eggs you can stand... Includes lots of tips and hints in addition to the many recipes.
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Marie is such a great food writer and these recipes are out of the park. There are little stories here and there that bring in humor and knowledge about this great ingredient. I can't wait for her new book about veggies.
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Format: Paperback
This cookbook is 446 pages of pure egg. They come scrambled and fried, in omelettes and frittatas, baked and poached, with bread (think pancakes, sandwiches, and pizzas), stuffed, in broths and stews, salads, pasta, quiches and custards, souffles and roulades, sauces, ice creams and nogs, meringues and dessert souffles, cookies and cakes, and on and on and on. If you thought that deviled eggs were the only stuffed eggs out there, you’re in for a real surprise!

All of the above would more than justify the cost of this cookbook, but there’s yet more. There are little helpful yellow-backed (to make them easy to find) sidebars on all sorts of issues. Like the one about finding and maintaining fresh eggs. And the one on cholesterol--oh, but hey! It’s good news! You’ll find out why eating the occasional egg isn’t likely to kill you. From there we move on to the differences between fertile eggs, free-range eggs, nutrient-enhanced eggs, organic eggs, and vegetarian eggs.

Each section starts out with a few words of wisdom from the author regarding the type of egg dish you’re about to embark upon. I have to admire any cook who uses the Alton-approved method of scrambled egg preparation (from that marvelous cooking show, “Good Eats”) of low, slow heat. (And yes, it really is the key to fluffy, soft scrambled eggs.) There’s even a handy list at the beginning of the “Artfully Scrambled & Fried” chapter of the keys to yummy scrambled eggs (in one of those yellow-backed boxes so it’s easy to find), and one a little later on all the different sorts of fried egg (sunny-side up, over easy or over light, “sunny side in the shade”).

There are these great little quotes here and there throughout the book. My memoir teacher would be proud – we studied some of these people, like M.F.K.
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