The Perfect Egg

A cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog Spoon Fork Bacon.
 
Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.Egg Info
All About Eggs 2
From Family Farm to Factory Farm 2
Grading and Sizing Eggs 2 
Decoding Egg Cartons 3
Egg Varieties 4
Anatomy of an Egg 7 

EGG 101: BASICS
Cooking Techniques 11
Baked • Boiled • Coddled • French Omelet •
Fried • Poached • Preserved (Salted) •
Scrambled • Steamed
Handling and Storage 13 
Sauces and Condiments 15
Mayonnaise • Aioli • Egg Butter • Hollandaise Sauce • Béarnaise Sauce • Crème Anglaise • Sabayon 
Pasta Doughs 19
Basic Egg Pasta • Chinese Egg Noodles •
No-Yolk Egg Pasta
Breads 23 
Brioche Buns • Challah • Soft Pretzels •
Hawaiian Sweet Rolls

MORNING
Mediterranean-Style Baked Egg Boats 31
Arepa de Huevo 32
Blackberry-Stuffed Croissant French Toast 35
Egg Bhurji 36
Egg Clouds 39
Huevos Rancheros 40
Khai Yat Sai 43
Quiche 44
Three Meat • Spinach & Feta • Sun-Dried Tomato & Artichoke • Caramelized Leek & Swiss •
Lorraine • Wild Mushroom & Smoked Gouda • Primavera • All Whites 
Gyeran Bbang 47 
Peppered Pastrami Egg Benedict 48 
Kaya Toast 51
Frittata 52
Five Herb • Wild Mushroom & Goat Cheese • Pancetta & Caramelized Onion • Olive & Sun-Dried Tomato • Sausage, Fennel & Arugula •
O’Brien Style • Spinach and Feta • Smoked Salmon & Dill 
Mini Toad-in-a-Hole Sandwiches 55
Havarti-Dill Popovers 56
Buttermilk Pancakes 59
Raspberry & Ricotta • Carrot Cake • Sausage & White Cheddar •  Bacon & Chive • Chai–Whole Wheat • Chocolate Chip & Orange • Cocoa & Cranberry • Blueberry, Lemon & Poppy Seed 
Dutch Baby 63

SNACKS
Corn and Green Onion Fritters 
with a Bacon-Honey Drizzle 66 
Parmesan Popcorn Puffs 69 
Tea Eggs 70 
Matcha Kimi Balls 73
Gochu Jeon 74 
Homemade Crackers 77 
Deviled Eggs 78
Pesto • Dill & Pickle • Ginger & Sesame • Three Herb •
Sautéed Shallot & Pancetta • Buffalo • Sun-Dried Tomato • Sriracha & Cracked Pepper 
Beef Tartare 81
Sweet Potato-Egg Shoap 82 
Herb and Cheese Macarons 85 

AFTERNOON
Chawanmushi 89
Hot and Sour Soup 90 
Avgolemono Soup 93 
Updated Salade Lyonnaise 94 
Charred Caesar Salad 97 
No Leafy Greens Salad 98
Egg Salad Sandwiches 101
Caper & Dill • Olive & Whole-Grain Mustard • Bacon, Avocado, & Red Onion • Four Herb • Green Onion & Sesame • Curry • Jalapeño & Cilantro • Egg White 
Beef Empanadas 102 
Garlic and Green Onion Noodle Kugel 105 

NIGHT
Croque-Madame 108 
Dolsot Bibimbap 110
Shrimp Okonomiyaki 112 
Poached Yolk-Stuffed Ravioli 115 
Roasted Bone Marrow 116 
Spaetzle with Swedish Meatballs 119 
Savory Strata 122 
Pasta Carbonara 125 
Green Onion Fried Black Rice 126

SWEETS
Creamy Lemon Curd Tart 130 
Spicy Chocolate Mousse 133 
Brick Toast 134
Vanilla Bean Semifreddo Bars 137 
Pavlova with Crème Anglaise and Berries 139 
Quindim 140
Crème Brûlée 143
Chocolate-Dipped Coconut-Pecan Macaroon Bars 144 
Peaches ’n’ Cream Cake 147
Foi Thong 148 

Grapefruit–Poppy Seed Pound Cake 151 
Chocolate-Orange Soufflé 152
Cranberry Cornmeal Cookies 154 
Beignets 157
Dobos Torte 158
Frozen Custard 161
Matcha & Black Sesame • Cake Batter • Chocolate •
Salted Caramel • Raspberry & Coconut • Stracciatella • Blackberry & Merlot • Coffee"Few foods are as essential and as versatile as the egg, and this aptly named cookbook makes its point with smart instruction and stylish design."
—Publishers Weekly

"Anyone who is crazy for eggs – or merely harbors a fondness for them - will love this book." 
—Karen Yencich, Examiner

"With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!" 
—Apartment 34

TERI LYN FISHER is a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications.

JENNY PARK is a graduate of Le Cordon Bleu, a food stylist, and a recipe writer. Together, Teri and Jenny create recipes, drinks, and pretty pictures for their blog, Spoon Fork Bacon (spoonforkbacon.com). They live in sunny Los Angeles, California. 

Corn and Green Onion Fritters with a Bacon-Honey Drizzle

Bacon-Honey Drizzle 
1⁄2 cup honey
1⁄4 cup finely crumbled cooked bacon 

Fritters
Kernels from 3 ears corn (about 2 cups)
2 teaspoons extra-virgin olive oil
11⁄2 cups water
2 tablespoons unsalted butter, at room temperature 
11⁄4 teaspoons salt
11⁄2 cups all-purpose flour
3 eggs
2 green onions, white and green parts, thinly sliced
1⁄2 teaspoon freshly ground black pepper Canola oil, for deep-frying 

While celebrating my sister’s bachelorette weekend in the Bahamas, I feasted on copious amounts of conch fritters: chunks of the fresh mollusk dipped in batter, fried, and served with hot sauce and wedges of lime. The contrast of the light, crispy exterior and the rich, creamy interior was my idea of perfection. Back home in the States, we swapped out the hard-to-find conch for the corn and green onions you see here. But these fritters would be equally good made with chopped octopus or shrimp. - Jenny

To make the drizzle, stir together the honey and crumbled bacon in a bowl. Set aside.
To make the fritters, preheat the oven to 375˚F. Line a baking sheet with parchment paper.
Put the corn kernels in a bowl, drizzle with the olive oil, and toss until the kernels are well coated. Spread the kernels in a single layer on the prepared baking sheet and roast, stirring once about halfway through the cooking time, for 15 to 20 minutes, until they begin to blister. Set aside.

Combine the water, butter, and salt in a saucepan and bring to a boil over medium-high heat. Add the flour and quickly stir with a wooden spoon until a dough forms. Continue to stir over medium heat for 3 minutes, until the dough begins to steam, becomes sticky, and pulls away from the sides of the pot.

Transfer the dough to a bowl and immediately beat with the wooden spoon for
2 minutes to allow the steam to escape. Add the eggs, one at a time, continuing to beat the mixture until the eggs are fully incorporated and scraping down the sides of the bowl after each addition. Fold in the green onions, pepper, and roasted corn.

To fry the fritters, pour canola oil into a deep pot to a depth of 2 inches and heat to 350˚F. Line a large plate with paper towels and place near the stove.

Using a small ice cream scoop or 2 spoons, and working in batches of 4 or 6 fritters, carefully drop 2-tablespoon-sized balls of the corn mixture into the hot oil. Fry the balls, turning them once after 2 minutes, for 4 to 5 minutes, until golden brown. Using a slotted spoon, transfer the fritters to the paper-lined plate to drain, then sprinkle lightly with salt and pepper.

Transfer the fritters to a serving platter and top with the bacon-honey drizzle. Serve hot.
TIP: Between scoops of the fritter batter, dip your scoop or spoons into cold water to help prevent sticking and to ease the transfer of the balls to the hot oil.