{"product_id":"the-perfect-egg-isbn-9781607746256","title":"The Perfect Egg","description":"\u003cb\u003eA cookbook all about eggs, with 70 diverse recipes for meals, snacks, and desserts, from the team behind the beloved food blog\u003ci\u003e Spoon Fork Bacon\u003c\/i\u003e.\u003c\/b\u003e\u003cbr\u003e  \u003cbr\u003eEggs 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 \u003ci\u003eThe Perfect Egg\u003c\/i\u003e 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 \u003ci\u003eThe Perfect Egg\u003c\/i\u003e offer a fresh, unique, and modern take on the most humble of foods.Egg Info\u003cbr\u003e All About Eggs 2\u003cbr\u003e \u003ci\u003eFrom Family Farm to Factory Farm\u003c\/i\u003e 2\u003cbr\u003e \u003ci\u003eGrading and Sizing Eggs\u003c\/i\u003e 2 \u003cbr\u003e \u003ci\u003eDecoding Egg Cartons \u003c\/i\u003e3\u003cbr\u003e \u003ci\u003eEgg Varieties\u003c\/i\u003e 4\u003cbr\u003e \u003ci\u003eAnatomy of an Egg \u003c\/i\u003e7\u003ci\u003e \u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e EGG 101: BASICS\u003cbr\u003e Cooking Techniques 11\u003cbr\u003e \u003ci\u003eBaked\u003c\/i\u003e • \u003ci\u003eBoiled\u003c\/i\u003e • \u003ci\u003eCoddled\u003c\/i\u003e • \u003ci\u003eFrench Omelet\u003c\/i\u003e • \u003cbr\u003e \u003ci\u003eFried \u003c\/i\u003e• \u003ci\u003ePoached\u003c\/i\u003e • \u003ci\u003ePreserved (Salted)\u003c\/i\u003e • \u003cbr\u003e \u003ci\u003eScrambled\u003c\/i\u003e • \u003ci\u003eSteamed\u003c\/i\u003e\u003cbr\u003e Handling and Storage 13 \u003cbr\u003e Sauces and Condiments 15\u003cbr\u003e \u003ci\u003eMayonnaise\u003c\/i\u003e • \u003ci\u003eAioli\u003c\/i\u003e • \u003ci\u003eEgg Butter \u003c\/i\u003e• \u003ci\u003eHollandaise Sauce \u003c\/i\u003e• \u003ci\u003eBéarnaise Sauce\u003c\/i\u003e • \u003ci\u003eCrème Anglaise\u003c\/i\u003e • \u003ci\u003eSabayon\u003c\/i\u003e \u003cbr\u003e Pasta Doughs 19\u003cbr\u003e \u003ci\u003eBasic Egg Pasta \u003c\/i\u003e• \u003ci\u003eChinese Egg\u003c\/i\u003e \u003ci\u003eNoodles \u003c\/i\u003e• \u003cbr\u003e \u003ci\u003eNo-Yolk Egg\u003c\/i\u003e \u003ci\u003ePasta\u003c\/i\u003e\u003cbr\u003e Breads 23 \u003cbr\u003e \u003ci\u003eBrioche Buns\u003c\/i\u003e • \u003ci\u003eChallah\u003c\/i\u003e • \u003ci\u003eSoft Pretzels\u003c\/i\u003e • \u003cbr\u003e \u003ci\u003eHawaiian Sweet Rolls\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e MORNING\u003cbr\u003e Mediterranean-Style Baked Egg Boats 31 \u003cbr\u003e Arepa de Huevo 32 \u003cbr\u003e Blackberry-Stuffed Croissant French Toast 35 \u003cbr\u003e Egg Bhurji 36\u003cbr\u003e Egg Clouds 39\u003cbr\u003e Huevos Rancheros 40\u003cbr\u003e Khai Yat Sai 43 \u003cbr\u003e Quiche 44\u003cbr\u003e \u003ci\u003eThree Meat \u003c\/i\u003e• \u003ci\u003eSpinach \u0026amp; Feta \u003c\/i\u003e• \u003ci\u003eSun-Dried Tomato \u0026amp; Artichoke \u003c\/i\u003e• \u003ci\u003eCaramelized Leek \u0026amp; Swiss \u003c\/i\u003e•\u003ci\u003e \u003cbr\u003e Lorraine \u003c\/i\u003e• \u003ci\u003eWild Mushroom \u0026amp; Smoked Gouda \u003c\/i\u003e• \u003ci\u003ePrimavera \u003c\/i\u003e• \u003ci\u003eAll Whites \u003c\/i\u003e\u003cbr\u003e Gyeran Bbang 47 \u003cbr\u003e Peppered Pastrami Egg Benedict 48 \u003cbr\u003e Kaya Toast 51 \u003cbr\u003e Frittata 52\u003cbr\u003e \u003ci\u003eFive Herb \u003c\/i\u003e•\u003ci\u003e Wild Mushroom \u0026amp; Goat Cheese \u003c\/i\u003e•\u003ci\u003e Pancetta \u0026amp; Caramelized Onion \u003c\/i\u003e•\u003ci\u003e Olive \u0026amp; Sun-Dried Tomato \u003c\/i\u003e•\u003ci\u003e Sausage, Fennel \u0026amp; Arugula \u003c\/i\u003e•\u003cbr\u003e \u003ci\u003eO’Brien Style \u003c\/i\u003e•\u003ci\u003e Spinach and Feta \u003c\/i\u003e•\u003ci\u003e Smoked Salmon \u0026amp; Dill \u003c\/i\u003e\u003cbr\u003e Mini Toad-in-a-Hole Sandwiches 55 \u003cbr\u003e Havarti-Dill Popovers 56\u003cbr\u003e Buttermilk Pancakes 59\u003cbr\u003e \u003ci\u003eRaspberry \u0026amp; Ricotta \u003c\/i\u003e• \u003ci\u003eCarrot Cake \u003c\/i\u003e• \u003ci\u003eSausage \u0026amp; White Cheddar \u003c\/i\u003e•  \u003ci\u003eBacon \u0026amp; Chive \u003c\/i\u003e•\u003ci\u003e Chai–Whole Wheat \u003c\/i\u003e• \u003ci\u003eChocolate Chip \u0026amp; Orange \u003c\/i\u003e•\u003ci\u003e Cocoa \u0026amp; Cranberry \u003c\/i\u003e• \u003ci\u003eBlueberry, Lemon \u0026amp; Poppy Seed \u003c\/i\u003e\u003cbr\u003e Dutch Baby 63\u003cbr\u003e\u003cbr\u003eSNACKS\u003cbr\u003e Corn and Green Onion Fritters \u003cbr\u003e with a Bacon-Honey Drizzle 66 \u003cbr\u003e Parmesan Popcorn Puffs 69  \u003cbr\u003e Tea Eggs 70 \u003cbr\u003e Matcha Kimi Balls 73\u003cbr\u003e Gochu Jeon 74 \u003cbr\u003e Homemade Crackers 77 \u003cbr\u003e Deviled Eggs 78\u003cbr\u003e \u003ci\u003ePesto \u003c\/i\u003e•\u003ci\u003e Dill \u0026amp; Pickle \u003c\/i\u003e• \u003ci\u003eGinger \u0026amp; Sesame \u003c\/i\u003e• \u003ci\u003eThree Herb \u003c\/i\u003e•\u003cbr\u003e \u003ci\u003eSautéed Shallot \u0026amp; Pancetta \u003c\/i\u003e• \u003ci\u003eBuffalo \u003c\/i\u003e• \u003ci\u003eSun-Dried Tomato \u003c\/i\u003e• \u003ci\u003eSriracha \u0026amp; Cracked Pepper \u003c\/i\u003e\u003cbr\u003e Beef Tartare 81\u003cbr\u003e Sweet Potato-Egg Shoap 82 \u003cbr\u003e Herb and Cheese Macarons 85 \u003cbr\u003e\u003cbr\u003e AFTERNOON\u003cbr\u003e Chawanmushi 89\u003cbr\u003e Hot and Sour Soup 90 \u003cbr\u003e Avgolemono Soup 93 \u003cbr\u003e Updated Salade Lyonnaise 94 \u003cbr\u003e Charred Caesar Salad 97 \u003cbr\u003e No Leafy Greens Salad 98\u003cbr\u003eEgg Salad Sandwiches 101\u003cbr\u003e \u003ci\u003eCaper \u0026amp; Dill \u003c\/i\u003e• \u003ci\u003eOlive \u0026amp; Whole-Grain Mustard \u003c\/i\u003e• \u003ci\u003eBacon, Avocado, \u0026amp; Red Onion \u003c\/i\u003e•\u003ci\u003e Four Herb \u003c\/i\u003e•\u003ci\u003e Green Onion \u0026amp; Sesame \u003c\/i\u003e•\u003ci\u003e Curry \u003c\/i\u003e• \u003ci\u003eJalapeño \u0026amp; Cilantro \u003c\/i\u003e•\u003ci\u003e Egg White \u003c\/i\u003e\u003cbr\u003e Beef Empanadas 102 \u003cbr\u003e Garlic and Green Onion Noodle Kugel 105 \u003cbr\u003e\u003cbr\u003e NIGHT\u003cbr\u003e Croque-Madame 108 \u003cbr\u003e Dolsot Bibimbap 110\u003cbr\u003e Shrimp Okonomiyaki 112 \u003cbr\u003e Poached Yolk-Stuffed Ravioli 115 \u003cbr\u003e Roasted Bone Marrow 116 \u003cbr\u003e Spaetzle with Swedish Meatballs 119 \u003cbr\u003e Savory Strata 122 \u003cbr\u003e Pasta Carbonara 125 \u003cbr\u003e Green Onion Fried Black Rice 126\u003cbr\u003e\u003cbr\u003eSWEETS\u003cbr\u003e Creamy Lemon Curd Tart 130 \u003cbr\u003e Spicy Chocolate Mousse 133 \u003cbr\u003e Brick Toast 134\u003cbr\u003e Vanilla Bean Semifreddo Bars 137 \u003cbr\u003e Pavlova with Crème Anglaise and Berries 139 \u003cbr\u003e Quindim 140\u003cbr\u003e Crème Brûlée 143\u003cbr\u003e Chocolate-Dipped Coconut-Pecan Macaroon Bars 144 \u003cbr\u003e Peaches ’n’ Cream Cake 147\u003cbr\u003e Foi Thong 148 \u003cbr\u003e\u003cbr\u003e Grapefruit–Poppy Seed Pound Cake 151 \u003cbr\u003e Chocolate-Orange Soufflé 152\u003cbr\u003e Cranberry Cornmeal Cookies 154 \u003cbr\u003e Beignets 157\u003cbr\u003e Dobos Torte 158\u003cbr\u003e Frozen Custard 161\u003cbr\u003e \u003ci\u003eMatcha \u0026amp; Black Sesame \u003c\/i\u003e•\u003ci\u003e Cake Batter \u003c\/i\u003e• \u003ci\u003eChocolate \u003c\/i\u003e•\u003cbr\u003e \u003ci\u003eSalted Caramel \u003c\/i\u003e• \u003ci\u003eRaspberry \u0026amp; Coconut \u003c\/i\u003e•\u003ci\u003e Stracciatella \u003c\/i\u003e• \u003ci\u003eBlackberry \u0026amp; Merlot \u003c\/i\u003e•\u003ci\u003e Coffee\u003c\/i\u003e\"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.\" \u003cbr\u003e—\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"Anyone who is crazy for eggs – or merely harbors a fondness for them - will love this book.\" \u003cbr\u003e—Karen Yencich, \u003ci\u003eExaminer\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!\" \u003cbr\u003e—Apartment 34\u003cp\u003e\u003cb\u003eTERI LYN FISHER \u003c\/b\u003eis a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eJENNY PARK \u003c\/b\u003eis\u003cb\u003e \u003c\/b\u003ea 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, \u003ci\u003eSpoon Fork Bacon \u003c\/i\u003e(spoonforkbacon.com). They live in sunny Los Angeles, California. \u003cbr\u003e\u003c\/p\u003eCorn and Green Onion Fritters with a Bacon-Honey Drizzle\u003cbr\u003e\u003cbr\u003eBacon-Honey Drizzle \u003cbr\u003e 1⁄2 cup honey\u003cbr\u003e 1⁄4 cup finely crumbled cooked bacon \u003cbr\u003e\u003cbr\u003eFritters\u003cbr\u003e Kernels from 3 ears corn (about 2 cups)\u003cbr\u003e 2 teaspoons extra-virgin olive oil\u003cbr\u003e 11⁄2 cups water\u003cbr\u003e 2 tablespoons unsalted butter, at room temperature \u003cbr\u003e 11⁄4 teaspoons salt\u003cbr\u003e 11⁄2 cups all-purpose flour\u003cbr\u003e 3 eggs\u003cbr\u003e 2 green onions, white and green parts, thinly sliced\u003cbr\u003e 1⁄2 teaspoon freshly ground black pepper Canola oil, for deep-frying \u003cbr\u003e\u003cbr\u003eWhile 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\u003cbr\u003e\u003cbr\u003eTo make the drizzle, stir together the honey and crumbled bacon in a bowl. Set aside.\u003cbr\u003e To make the fritters, preheat the oven to 375˚F. Line a baking sheet with parchment paper.\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e Transfer the dough to a bowl and immediately beat with the wooden spoon for \u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e 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.\u003cbr\u003e\u003cbr\u003e Transfer the fritters to a serving platter and top with the bacon-honey drizzle. Serve hot.\u003cbr\u003e \u003ci\u003eTIP: 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.\u003c\/i\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46301507420389,"sku":"NP9781607746256","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607746256.jpg?v=1742924406","url":"https:\/\/k12savings.com\/products\/the-perfect-egg-isbn-9781607746256","provider":"K12savings","version":"1.0","type":"link"}