The Good Egg: More Than 200 Fresh
Approaches from Soup to Dessert by
Marie Simmons
A Reader From Maine
The egg is back. Stigmatized in the 70s and 80s for its artery clogging
high cholesterol content (doctors now agree theres no link between food
cholesterol and blood cholesterol levels), and more recently avoided as a
potential source of salmonella (simple precautions can obviate danger),
the egg has returned triumphant. Celebrating this happy state is Marie
Simmonss The Good Egg, a collection of more than 200 easy recipes that
showcase the egg in dishes from soup to dessert. Those who love this
simple, delicious food will find the book a boon. In chapters such as
Artfully Scrambled and Fried, Broths, Stews and Braises, Pasta and Eggs,
and Cookies, Cakes, Pies, and Tarts, Simmons presents a full range of
satisfying egg dishes, many meals in themselves. There are classics, such
as spaghetti carbonara, Caesar salad, omelets, and crème brûlée, as well
as unfamiliar yet welcome specialties like Creamy Scrambled Eggs with
Curry and Cardamom, Eggs Baked on Salmon Hash with Dill and Orange,

and Fresh Pasta with Poached Eggs, Toasted Walnuts, and Parmesan.
Desserts are well represented, and treats such as Coconut Macaroon
Bread Pudding with Dried Cherries and Spiced Sponge Roll with Maple
Cream Filling and Walnut Praline should provide enticing meal finales.
With instructive sidebars and preparation tips (Strata Strategies, for
example, provides a detailed battle plan for strata success), the book
offers an up-to-date and long-overdue exploration of this most versatile
food. --Arthur Boehm
Personal Review: The Good Egg: More Than 200 Fresh
Approaches from Soup to Dessert by Marie Simmons
I was very, very impressed with the inventiveness of the recipes in this
book. I used one of the parmesan flan recipes at a dinner party and the
guests were bowled over. This is book definitely contains original and
inventive ideas!! I loved the baked egg appetizer recipes. I had never seen
anything like that before. I like the fact that the author worked out the
proper amounts and proportions for various ingredients, that takes time to
ascertain properly and it only seem easy to someone who isn't really
knowledgable about cooking.
Five stars and hurrah. I am using these recipes at dinner parties to great
success.
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