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Eggs on top [electronic resource] : recipes elevated by an egg / Andrea Slonecker ; photographs by David L. Reamer.

by Slonecker, Andrea.

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San Francisco : Chronicle Books, c2014.

Electronic Resource

http://hawaii.lib.overdrive.com/ContentDetails.htm?ID=B25600AC-231B-43B9-A805-ABFEB27C1C24 This title is available online; click here to access

Electronic Resource

http://images.contentreserve.com/ImageType-100/2034-1/{B25600AC-231B-43B9-A805-ABFEB27C1C24}Img100.jpg

9781452130408 (electronic bk.)

145213040X (electronic bk.)

1 online resource (208 pages) : color illustrations.

An Egg Primer -- The Architecture of the Egg -- A Lexicon of Egg Labels -- I. Let's Get Cracking -- Eggs Cooked in Their Shells -- Perfectly Poached Eggs -- Softly Scrambled Eggs -- Fried Eggs -- Baked and Broiled Eggs -- Preserved Eggs -- II. Things to Put Eggs On -- Eggs on Bread, Sandwiches, and Such -- Eggs on Soups and Stews -- Eggs on Salads -- Eggs on Vegetables -- Eggs on Grains and Legumes -- Eggs on Noodles -- Eggs on Leftovers.

This cooking primer covers the classic techniques for preparing the humble egg. From perfectly poached to softly scrambled, each method is clearly conveyed to ensure egg-cellent results. Using her skills as a cooking teacher, Slonecker suggests simple variations such as basting an egg with bacon drippings to add flavor or poaching eggs in wine. After mastering the techniques, the newly skilled can turn to more recipes that feature the egg in wonderful ways. With plenty of extra info on the anatomy of the egg, nutrition, safety issues, grades, and types (duck, quail, goose, and much more), Eggs on Top is the quintessential guide to cooking and enjoying one of the world's perfect ingredients.

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