The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night [A Cookbook] Hardcover – March 3, 2015

I wasn't expecting a whole lot from this book because I thought, "Well, it's just eggs." I was wrong. Definitely not a novelty book, this cookbook will be an absolute STAPLE in my everyday cooking now.I was just diagnosed with Inflammatory Bowel Disease and one of the only nutritious foods I tolerate well is eggs so I was looking to find more ways to eat them. This book does have a small section in the front for the best method of cooking each type of standard egg preparation, as well as a short but key section on egg based sauces/condiments. But the rest of the book is a mix of traditional and ethnic or innovative recipes for eggs. And surprisingly, most of them are things I can eat during an IBD flare up or easily adapted to be so.I haven't actually attempted any of the recipes yet since I just got the book but I will report back if I find any issues relating to execution of the recipes.

I just got my book today, but I found it hard to find a good book because very little reviews. I got this book hoping to give me life. This has several very good recipes in it that I can't wait to try. A few that I'm to modify but I do feel that it will be very easy to do that. I'm truly excited to have step by step recipes and everyone does have a picture of what it looks like. That ways you do have some idea what you are going to make. None look hard, but there are some that I've always wondered "how do they make that". Looking forward to eating more than my few things.

Recently, I read that there is a new method of eating or weight-loss that is egg-based. This book gives a lot of ideas, whether one is on the diet or not, for egg dishes. I've been on a quest for years to make the perfect soft boiled eggs--my absolute favorite and this book holds the answer.

I was excited to receive the book, having had it pre-ordered at the urging of my SO. I dove into the book when I received it. The shrimp okonomiyaki pictures reminded me of a trip to Japan. The salade lyonnaise reminded me of so many things topped with a fried or a poached egg that I wanted to try making.I had two dozen eggs in the fridge and a number of ingredients ready to go when the weekend rolled around and I would have time to prepare the foods.The photographs in the book are stunningly beautiful. The creative team has clearly put a lot of effort into the preparation of the food and the making of the photographs in the book. I appreciate the many recipes that include multiple variations like buttermilk pancakes, quiche, frittata, deviled eggs, and others.What I didn't like in the book:-Tiny font in the ingredient lists. More than once I needed to pull the book up close to my face or lean in really close to read the small numbers in the fractions listed in the ingredients. There's lots of white space on the pages, surely some of it could be sacrificed to use a larger font?-Spelling errors. There's a number of them, and they're not simply homophones that would be missed by a spell checker. ("Ingridients", page 119 as an example)-Recipe that just doesn't work as written. The Spaetzle With Swedish Meatballs was what sold my SO on the book. It was the "I gotta have it" factor of the book. I found two serious errors in the recipe. 1: The meatball recipe calls for "Remove the skillet from the heat and stir in the soaked bread with any milk remaining in the bowl. Stir in the beef, turkey, egg, salt, and pepper, mixing gently to combine the ingredients thoroughly without overworking them."If followed literally, you add the pomade, the measured ingredients, the beef, and the turkey to the aromatics that are still in the HOT SKILLET, which would somewhat brown the meat and lead to bad meatballs. Luckily I figured it out later when the instructions said "Cover the bowl and refrigerate the meatball mixture for at least 30 minutes." The aromatics get added to the pomade in the bowl, not the pomade in the bowl being added to the skillet.2: Did the writer actually try to make spaetzle without a spaetzle maker and press the dough through a colander? I don't have any better way to say that this will lead to frustration and tears. I ended up with a layer of dough that cooked itself to the bottom of the colander while I tried to push it through colander with a spatula, then a bench scraper.That did not work. I ended up pitching the dough and boiling a bag of noodles I had on hand. The meatballs and sauce were delicious. The spaetzle was a failure.I'm looking forward to going back to the book in the future for the brioche buns, the egg bhurji, and the avgolemono soup. But that will have to wait for another weekend.

Great book, so useful, many different recipes and cooking tips. Had one from the library - decided to buy one for a reference book.

I like any cookbook that's more than just recipes- but gives you context for ingredients and really explains technique and cooking methods for best results.

Good info, fun and delicious recipes, but way more Asian influence than advertised. Hard to find and afford the ingredients.

Well love and adored.