The Good Egg
A book by Marie Simmons

To inspire a new generation, this is the ultimate word on the versatile egg, with fresh flavor combinations from a winner of the James Beard Award and the Julia Child Award. On the menus of the country's finest restaurants from San Francisco to New York, the egg has made a triumphant return. Classic egg dishes such as Caesar salad, spaghetti carbonara, omelets, frittatas, and crême brulé are back. At home, cooks are beginning to discover what experts have always known: when you have an egg, you can make a perfect meal. In a well-timed major work, Marie Simmons turns her expertise to the indispensable egg, pairing it with scores of vibrant flavors. There are plenty of standbys, such as Mom's Eggnog, Lemon Chiffon Tort, and Popovers. But Simmons also provides hundreds of exciting new ideas, including Eggs Baked in Fresh Tomato Salsa with Melted Cheese; Green Bean, Egg, and Mint Salad; Fresh Fig and Prosciutto Frittata, and Fallen Chocolate Soufflé Cake. Brimming with informative sidebars, The Good Egg is the ultimate word on a subject long overdue for serious attention.

• Introduction
• Artfully Scrambled and Fried
• Omelettes and Frittatas: Well-Rounded Little
• Meals
• Baked and Poached Eggs: Crowning Glories
• Eggs and Bread
• Seductively Stuffed Eggs
• Broths, Stews and Braises
• Beyond the Usual Egg Salad
• Pasta and Eggs
• Quiches, Savory Pies and Side Dish Custards
• Souffles and Roulades
• Savory Sauces Made with Eggs
• Dessert Custards, Ice Creams and Nogs
• Elegant Meringues and Sweet Souffles
• Cookies, Cakes, Pies and Tarts
• The Last Word on Egg Safety
• Index

• Spaghetti alla Carbonara – A classic Roman dish of steaming-hot spaghetti, bits of crisp cooked pancetta and a delicate custardy coating of egg and cream.