Most of my listeners probably know the ad jingle “The Incredible, Edible Egg” from radio, TV, and print advertisements. The jingle appeared in 1977, but eggs hardly need extra advertising! They’re great in other dishes or on their own, particularly if you can find a source for farm fresh eggs.
If you are in the mood to cook your basic daily egg in a different way, or are trying to find a way to introduce eggs to a picky eater, take a look at this week’s Port Pick: The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night by Teri Lyn Fisher and Jenny Park. This full-color cookbook features not only egg-centric dishes, but also recipes that may not taste like eggs but are mostly composed of eggs. As the title implies, the recipes are divided into breakfast type dishes, soups and salads for lunch, and heavier dishes for the night time. There are also snack and dessert sections.
The book covers egg dish standards like frittatas, huevos rancheros, quiche, eggs benedict, deviled eggs, egg salad sandwiches, and crème brulee but then ventures into more daring dishes like Havarti-dill popovers, herb and cheese macarons, avgolemono soup, spaetzle with Swedish meatballs, and much more. In the front is a short but comprehensive guide to all things egg like varieties, decoding packaging, handling and storage, and basic cooking techniques used throughout the book.
You can get the book reviewed here and more great titles to watch, read, listen to, or play with at the Port Library at 1718 N. Hersey in Beloit. This is director Rachel Malay, saying “Thanks for checking us out!”