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by Adrienne Petterson © 2006

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The Good Egg - More Than 200 Fresh Approaches from Breakfast to Dessert
by Marie Simmons
Houghton Mifflin
ISBN 0-618-71194-5
Published April 2006 - Softcover - 446 pages - $15.00

I've now learned to order my eggs "sunny side up" and I don't like runny whites.  Eggs are good for you, providing of course, you have them in moderation.  Marie Simmons provides us with over 200 recipes.  The old egg has come a long way recipe-wise, and today, miraculous recipes abound which will make your mouth water.  Firstly, we have great scrambled egg recipes - a nutritious and very quick lunch meal or light supper.  Then there is a wonderful selection of Omelettes and Frittatas (my favorite) as meals - Carmelized Onion, Ham, and Gruyère Omelette (scrumptuous); Bacon, Avocado, and Brie Omelette (yummy), and Feta, Spinach, and Tomato Omelette.  I don't fancy the sweet omelettes at all, I have to say - imagine Peach, Honey, and Toasted Almond Omelette!  Next up we get Baked and Poached Eggs - I think poached eggs are my all-time favorite way of preparing eggs.  Next we have Eggs and Bread - I fancy this version of an Egg Salad Sandwich.  Then there's a section on Stuffed Eggs (another favorite of mine) and this is followed by Broths, Stews, and Braises.  Then comes Beyond the Usual Egg Salads.  Next is Pasta and Eggs and then Quiches, Savory Pies, and Side Dish Custards.  There's no end because next is Soufflés and Roulades - I've never attempted a soufflé, but with so many to choose from here, I might give it a bash.  There is still more, right up to Desserts.  A useful chapter is the one on Sauces.  There are no illustrations and no nutritional guide but this doesn't detract from the book.
Conclusion - An extremely useful book to have in your kitchen.

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