The Perfect Egg

January 5, 2015
Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design. The authors of Tiny Food Party and the blog Spoon Fork Bacon have a knack for reinventing the familiar with global accents and creative presentation. The “Eggs 101” chapter lays out some fundamental techniques (scrambling, poaching, boiling), plus recipes for classic sauces, doughs, and breads. From there, the subject is divided into mealtimes: morning could be Mediterranean-style egg boats on ciabatta with spinach, feta, and sun-dried tomatoes, or Korean gyeran bbang, pancake-wrapped egg sandwiches. Afternoon offers a plethora of egg-salad variations and an updated salade Lyonnaise with anchovy vinaigrette. For evenings, there’s a poached-yolk stuffed ravioli, or a Japanese shrimp pancake. Naturally, desserts such as soufflés and cakes are represented as well—including Brazilian quindim custards and beignets made with duck eggs. In the end, the cookbook achieves that winning combination of practical and enjoyable. Color photos.