Eggs: All Day, Every Way

How do you boil an egg so the yolk stays perfectly creamy? What causes it to coagulate? And what happens when you whisk mayonnaise? An ode to the egg in all its forms, this cookbook cracks open the techniques and recipes that make the humble egg the most versatile ingredient in your kitchen. This is a book about eggs. They play a starring role in some of the world’s tastiest dishes: egg noodles, shakshuka, huevos rancheros, Scotch eggs, eggs Benedict, tea eggs, egg custard, and the classic French omelette—perfectly smooth and firm on the outside, creamy and tender within.  Here, you'll find the techniques and know-how you need to master everything from boiled and poached eggs to 63-degree eggs and Japanese omelettes. With dishes like these, you can, if you want, eat eggs with every meal. And you do. _ Tove Nilsson is a chef and food writer. Ever since she ate her first huevos rancheros in New York, she has wanted to make a book about eggs. _ Hardcover, $32.00, 224 pages, 7.40 x 9.72, ISBN 978-1962098335