Eggs dishes - from simple to sensational


September 27, 2006|By John Fritze | John Fritze,Sun reporter


By Michel Roux

The Good Egg

By Marie Simmons

Houghton Mifflin / 2006 / $15

Marie Simmons won a James Beard cookbook award for The Good Egg when it was first published in 2000. Now, six years later, this comprehensive catalog of egg recipes is available in a newly released paperback version. Few books cover so much territory with one ingredient.

With more than 200 recipes, the book offers the basics, such as Spaghetti Alla Carbonara, but also more complicated dishes, such as a fresh fig and prosciutto frittata with Asiago cheese. It has dozens of recipes for stuffed eggs, omelets, soups, quiches and sauces and even carries a simple recipe for egg foo yong.

Though unadorned, this book is better than the others at explaining fundamentals, including the anatomy of the egg (the albumen is the technical name for the egg white, for example). It also includes tips on pan selection, using egg whites to clarify soups and adding eggs as a thickener for sauces.

Fried Eggs and Goat Cheese

Serves 2

2 tablespoons dried bread crumbs

1/2 teaspoon kosher salt

2 ounces goat cheese, crumbled ( 1/3 cup)

olive oil for sauteing (about 1 tablespoon)

1 large ripe tomato, diced

1/4 cup sliced fresh basil

1 tablespoon chopped fresh parsley

4 eggs

Combine the bread crumbs, salt and goat cheese in a small bowl.

Pour enough olive oil in a large, nonstick pan to coat the surface. Saute the tomato, basil and parsley until the tomato is soft but not mushy. Set aside in a bowl.

If necessary, add a touch more olive oil to the pan. Crack the eggs into the pan and top with the cheese mixture. Cook over medium-low heat until the egg whites set. Using a spatula, separate the eggs and flip them over. Top with the sauteed tomatoes. Cook until yolks are as firm as desired.

From "The Farmstead Egg Cookbook"

Per serving: 355 calories, 21 grams protein, 26 grams fat, 10 grams saturated fat, 10 grams carbohydrate, 2 grams fiber, 445 milligrams cholesterol, 821 milligrams sodium

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