Know Your Eggs

The Fresh Eggs Daily Cookbook

Copyright © 2022 by Lisa Steele

All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means—electronic, mechanical, photocopy, recording, scanning, or other—except for brief quotations in critical reviews or articles, without the prior written permission of the publisher.

Published by Harper Horizon, an imprint of HarperCollins Focus LLC.

Any internet addresses, phone numbers, or company or product information printed in this book are offered as a resource and are not intended in any way to be or to imply an endorsement by Harper Horizon, nor does Harper Horizon vouch for the existence, content, or services of these sites, phone numbers, companies, or products beyond the life of this book.

A Note about Egg Safety: Some of the recipes in this book call for uncooked or partially cooked eggs. Consuming raw or undercooked eggs, such as those in mayonnaise and soft-cooked or poached eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.

Unless otherwise noted, photography by Tina Rupp Pulla Bread photo on page 78 courtesy of the author Angel Food Cake ingredients photo on page 186 used under license from Africa Studio/stock.adobe.com

Food styling by Cyd McDowell

ISBN 978-0-7852-4543-8 (eBook) ISBN 978-0-7852-4526-1 (HC)

Library of Congress Control Number: 2021940138

Printed in Korea 22 23 24 25 26 SAM 10 9 8 7 6 5 4 3 2 1

Dedicated to my chickens, past and present.

CONTENTS

Introduction..................................... ix

Know Your Eggs.................................... 1 Cooking with Eggs................................9 Basic Egg-Cooking Techniques............ 23 Hard- and Soft-Cooked Eggs ........... 23 Poached Eggs ................................. 26 Fried Eggs ..................................... 28 Scrambled Eggs...............................31 Oven-Cooked Eggs ......................... 32 Preserving Eggs ................................. 35 Breakfast .......................................... 45 Brunch to Lunch ................................ 79 Sips and Nibbles ............................... 121 Dinner ...............................................147 Sweets................................................183 Condiments, Sauces,

Fillings & Toppings ........................251

Additional Resources ........................ 281 Pantry and Kitchen Ingredients........281 Kitchen Utensils and Appliances ..... 284 Caring for Your Cast-Iron Skillet ..... 287

Acknowledgments ............................ 289 Recipe Index by Number of Eggs Needed... 290 Index ............................................. 292 About the Author .............................. 300