With two distinct parts (much like it's subject!), this primer teaches first the classic and innovative techniques for cooking delectable eggs. From perfectly poached to softly scrambled, I suggest simple variations such as frying eggs with browned butter and sage, or poaching eggs in milk or wine to add flavor. I'm particularly excited about some of the more adventurous egg preparations, such as Chinese marbled tea eggs, radiant beet or turmeric pickled eggs, and crispy, crunchy wok-fried eggs.
After mastering these techniques, you can add an egg to nearly any dish. Make a weeknight dinner with quick dishes like A Working Girls Supper of crispy lemon eggs on avocado toast or Twenty Minutes Till Couscous. Slide eggs into noodle soups and earthy stews. Discover iconic egg dishes from around the world, like Bouillabaisse of Eggs, Oeufs en Meurette, and Sri Lankan Egg Hoppers with Mint Sambal. Upgrade grilled rapini with garlic-chile fried eggs. Eggs make a side dish into a meal in dishes such as Aromatic Lentils with Smoked Trout and Dilly Eggs, Pimento Cheese Grits with Greens and Milk-Poached Eggs, and Basque Pipérade Beans with Baked Eggs.
I hope you will find that Eggs on Top is your guide to cooking and enjoying one of the world's most perfect foods!
Check out some of the beautiful photos in the book by photographer David Reamer and prop stylist Anne Parker. I had so much fun cooking and styling these dishes for the photo shoot!
