The Good Egg

More Than 200 Fresh Approaches from Breakfast to Dessert

by Marie Simmons

The Good Egg

Paperback, 446 pages, Houghton Mifflin Harcourt, List Price: $15 | purchase

close

Purchase Featured Books

  • The Good Egg
  • More Than 200 Fresh Approaches from Breakfast to Dessert
  • Marie Simmons

Book Summary

A collection of more than two hundred egg recipes re-introduces the joys of this basic food, restoring such favorites as eggnog, lemon chiffon tort, and popovers—as well as omelettes, frittatas, breads, stuffed eggs, pasta, quiche, souffles, custards, meringues, cookies, pies, and tarts—to the American kitchen. Reprint.

Read an excerpt of this book

Awards and Recognition

James Beard Award (2001)

NPR stories about The Good Egg

Note: Book excerpts are provided by the publisher and may contain language some find offensive.

Excerpt: The Good Egg

The Good Egg

The Good Egg

More Than 200 Fresh Approaches from Breakfast to Dessert


Houghton Mifflin Company

Copyright © 2006 Marie Simmons
All right reserved.

ISBN: 9780618711949

Excerpt

Spaghetti alla Carbonara

Carbonara is a classic Roman dish of steaming-hot spaghetti,
bits of crisp cooked pancetta (salt-cured unsmoked Italian bacon) and
a
delicate custardy coating of egg and cream. American bacon can be
used,
but because it is smoked, it will give the carbonara a different
flavor. The traditional cheese for carbonara is Pecorino Romano, a
sharp sheep's milk cheese from the region around Rome and the island
of
Sardinia. Parmigiano-Reggiano, a cow's milk cheese with a milder
flavor, can be used, if preferred. Whatever way you make it, this is
an
especially easy dish for a quick supper.

1 tablespoon extra-virgin olive oil
4 slices pancetta or thick-cut bacon, cut into 1/2-inch
pieces
5 large eggs, at room temperature
2 tablespoons heavy cream, at room temperature
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese, plus extra for
serving
Freshly ground black pepper
Finely chopped fresh flat-leaf parsley (optional)

1. Heat the oil in a large skillet. Add the pancetta or bacon
and cook, stirring, until golden and crisp. Remove to a double layer
of
paper towels to drain.

2. Meanwhile, whisk the eggs and cream in a medium bowl until
well blended. Set aside. Set a large colander in a serving bowl in the
sink.

3. Cook the spaghetti in a large pot of boiling salted water
until al dente, 10 to 12 minutes. Drain the pasta in the colander and
immediately lift it out of the bowl to drain off almost, but not
quite,
all the water.

4. Dump out the water from the warm bowl; blot dry.
Immediately add the spaghetti, the egg mixture and cheese and toss
vigorously so that the eggs cook through in the heat from the steaming
pasta but do not scramble. Add a liberal grinding of pepper and top
with the reserved pancetta or bacon and parsley, if desired. Serve at
once with more cheese.

Makes 4 to 6 servings.

————————-

Eggs Baked in Fresh Tomato Salsa with Melted Cheese

Make your own fresh tomato salsa, or buy a good-quality
refrigerated fresh salsa from the supermarket. The flavors are best if
you prepare the salsa just before baking and serving. The entire dish,
including preparation and cooking times, takes less than 30 minutes.

Extra-virgin olive oil
Tomato Salsa
2 1/2 cups diced (1/2-inch) tomatoes (2-3 large ripe
tomatoes)
1/4 cup finely chopped sweet onion
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh cilantro or basil
2 teaspoons fresh lime or lemon juice
1-2 teaspoons minced jalapeño
1/2 teaspoon kosher salt
4 large eggs
1 cup grated Monterey Jack or mozzarella cheese (about 4
ounces)
Toasted bread

1. Preheat the oven to 400º F. Brush four (8-ounce) ramekins
or small gratin dishes (about 5 inches in diameter and 1 inch deep)
with oil. Set the dishes on a baking sheet.

2. Make the salsa: Combine the tomatoes, onion, oil, cilantro
or basil, lime or lemon juice, jalape-o and salt in a medium bowl and
stir to blend.

3. Distribute the salsa evenly among the prepared dishes.
Make
an indention in the middle of the salsa in each dish. Break the eggs
one at a time into a cup and slip an egg into each dish. Sprinkle with
the cheese, dividing evenly.

4. Bake until the whites are set, about 8 minutes. Serve at
once, with the toast.

Makes 4 servings

TIP: Vary the seasoning in the salsa depending on your preference. A
little wine vinegar can be used instead of the lime or lemon juice.
Red
onion and a mix of red and yellow tomatoes are also good.

- Copyright (C) 2000 by Marie Simmons. All rights reserved.
Reprinted
by permission of Houghton Mifflin Company.

Continues...



Reviews From The NPR Community

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.

Support comes from: