It has long been our firmly-held belief that most breakfast dishes and Friday-night suppers are improved by an egg, usually resting gently on top of whatever has been hashed together. Now there is a book about such delights. It includes ways of cooking hen, duck and quail eggs, re-imagined classics, sophisticated brunches and weeknight dinners. Inexpensive meals are always possible - because who doesn't have an egg on hand? Recommended.
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.