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The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert Paperback – April 4, 2006
Best Books of the Year So Far in fiction, nonfiction, mysteries, children's books, and much more.
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--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.
Top Customer Reviews
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.
There were many choices for egg-focused cookbooks, and I'm glad I chose this one.
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.
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.Read more ›
Most Recent Customer Reviews
the book was in very good shape and it has tons of recipes. definitely recommend it.Published 1 month ago by rachel hauser
Hi, Print too small. Needs pictures. On the boring side. Thank you. Judy B.Published 2 months ago by D. E. Bartlett
If for the Poached Egg and Pesto Lasagna alone, this book is worth five stars. The Spaghetti with Tomato sauce, Fried Eggs and Proscuitto earns it a solid six.Published 4 months ago by Cheryl Howard
Lots of good recipes! A huge variety of ways to make eggs--soufflés, frittatas, egg salads, scrambled and fried eggs, and omelettes. Read morePublished 12 months ago by Lora Conner
This book has endless recipes for using eggs. Made a nice gift for new chicken owners.Published 17 months ago by Michele Shaw