Thursday, August 2, 2007

Ideas for Eggs


















Ever had chickens? How about ducks or geese or quail even? Not sure what to do with all those eggs? Well, either was I. And though I have scads of cookbooks---all with recipes for eggs---I decided to try out these two new cookbooks written expressly for those of us with too many eggs.

The first one EGGS by Micheal Roux I received very recently and haven't really done more than cook one recipe. It has nice little information pieces about eggs (everything from hens to ostrich) and tips and hints on getting more professional results. All very nice reading---though not too lengthy for a cookbook (I mean who wants a novel when it's really a cookbook right?) The recipes range from the simple, like how to do an excellent scrambled egg to the sublime: hard cooked egg and smoked eel on ciabatta.
O.k---so maybe I won't try the smoked eel sandwich, but there are dozens of other recipes that stretch my ideas of how to deal with all my eggs. The author breaks the book into categories of: boiled eggs, poached eggs, fried, scrambled, baked, omelets, souffles, crepes, pastries and pasta, custards/creams & mousses, ice creams, meringues/sponges and sauces & dressings. Some recipes are "basic" but there are others that require some slightly more gourmet ingredients, time or tools. Lots and lots to choose from in this book, its really all about stretching your ideas of how to eat an egg.

The second book is The Farmstead Egg Cookbook by Terry Golson. I have actually used this book a number of times but I will warn you that it is very...familiar. It's a small book, and though it hits the range of appetizer to dessert it doesn't have the number of recipes the first book does. Most of the recipes are the type that I have come across frequently in my lifetime ---but a few of them were new to me. A couple of the recipes struck me with the "ahhh...I forgot about that---I haven't had that in a long time" thought. In actuality---I like this book as much as the first just because it is simple and most everything is something that I am comfortable with and that is easy to find in my neck of the woods. However---I can truthfully say I like having both. One to jog my memory and give me dishes that will appeal to a vast array of my friends and family and the other to stretch my imagination and my taste buds, while teaching me a bit more than I knew before.

4 comments:

El said...

Hi Monica!

The French (and others) have seasons for eggs, and actually base their recipes accordingly. But I suppose it is people like us who know firsthand the difference between a summer, pastured egg versus a winter, grainfed egg: the yolks' color, the thickness of the whites...the taste. But I do certainly love the idea of finding uses for all this egg bounty way beyond the omelet/frittata rut!

Actually, I never really loved eggs until I had chickens. Funny, huh?

happy summer

farmer, vet and feeder of all animals said...

I didn't much care for eggs either---until I had chickens. But then, no wimpy bland store bought egg can match a "home grown" egg can it?
Glad to "see" you again El :-)
Monica

Cheryl said...

They both sound like great books, I'll be sure to look for them at the library (our civic workers are on strike at the moment though, so it could be a while!).

Congratulations on your blog award!

Stuart and Gabrielle said...

We've also never enjoyed eggs or eaten so many since we've had our own chickens and heard some "new scientific research" that claimed that cholestrol in eggs isn't a big deal at all, that sort of advice, along with "red wine is good for you" is the sort of science we like!
We like books and cookbooks are so seductive, it's difficult not to buy too many. If one is involved in producing (some of) one's own food, then cooking and eating good grub is the natural and very pleasant end of the line in the process, so a good cookbook is a necessity. We've recently bought a great curry book and have all but stopped buying pastes and cook using the original spices, yum!