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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Egg

       
     

    Egg Cookbooks and Recipes


    Egg Eggs are a common food, used in the cuisine of many countries around the world. Eggs can be eaten on their own, or used in recipes (including cakes, soups and meat dishes) with other ingredients.

    The most common eggs used are those of chicken, but duck, emu, goose, guinea fowl, gull, pheasant, and quail eggs are also eaten in many countries around the world. In the case of chicken eggs, the eggs are mostly unfertilized, since laying hens are most often kept without a rooster.

    Some popular egg recipes include:
    • Boiled eggs - An egg boiled in its shell. This is a popular breakfast dish, and is often eat with "soldiers" (thin strips of buttered toast).

    • Century egg - This is a method used in Chinese cuisine for preserving eggs (chicken, duck or quail eggs may be used). Eggs are placed for several weeks in a mixture of ash, clay, lime, salt, and rice straw, and this causes chemical changes in the egg. The yolk of egg turns dark green and gains an a sulphur-ammonia aroma, the white of the egg turns into brown transparent jelly with little taste. When the preparation is complete, century eggs are ready to eat, and can be eaten on their own as a side dish. Alternatively, century eggs are sometimes used in an ingredient in other dishes.

    • Creole Omelette - This recipe from Creole cuisine, is a plain omelette served with a spicy vegetable sauce.

    • Denver Omelette - This recipe from midwestern cuisine is a rich omelette containing onions, bell peppers, and ham or bacon.

    • Fried Eggs - An egg shallow-fried. This is a popular breakfast dish in thee United States, Britain, and Canada.

    • Le Tourin - An egg-based French recipe for soup with a strong garlic flavor. Best served over thinly sliced bread.

    • Omurice - The is a Japanese dish. It is an omelette filled with fried rice. Chicken rice (rice with chicken and ketchup) is usually used, and the dish is often also flavored with beef stock.

    • Quiche Lorraine - This is a French dish It is made by filling a pastry shell with heavy cream, eggs and bacon, and baking it.

      Quiche

    • Scotch egg - This is a traditional British recipe, although, despite the name it does not originate from Scotland (Scotch eggs were actually first created by Fortnum & Mason, a famous food shop in London). Scotch eggs are hard-boiled eggs, coated in sausage meat and then breadcrumbs, and cooked by deep-frying. They are allowed to cool, stored refridgerated, and eaten cold, usually as a snack food. Scotch are readily available from convenience stores and supermarkets in the United Kingdom.

      Scotch Egg (cut open)

    • Scrambled Eggs - Beaten eggs mixed with a little milk, and then fried, and optionally topped with grated cheese.

    • Shakshouka - This is an Israeli dish made from eggs, tomatoes, onions and garlic. It is usually eaten with pita bread.

    • Soy egg - This is Chinese recipe. It is made from a hard-boiled egg flavored with herbs and spices, soy sauce, and sugar.

    • Tortilla de patatas - This is a Spanish recipe for onion and potato omelette.


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    Related pages on this web site:
    America's Restaurant Recipes


    Egg Cookbooks

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    Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience

    By Big Green Egg

    Andrews
    Released: 2010-06-08
    Hardcover (320 pages)

    Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
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    • Used Book in Good Condition
    Product Description:
    The cookbook EGGheads have been waiting for that features over 160 recipes designed specifically for the ceramic kamado cooker, the Big Green Egg. It can sear, smoke, roast, and bake.

    The Big Green Egg Cookbook is the first cookbook specifically celebrating this versatile ceramic cooker. Available in five sizes, Big Green Egg ceramic cookers can sear, grill, smoke, roast, and bake. Here is the birthday gift EGGheads have been waiting for, offering a variety of cooking and baking recipes encompassing the cooker's capabilities as a grill, a smoker, and an oven.

    The book's introduction explains the ancient history of ceramic cookers and the loyal devotion of self-proclaimed EGGheads to these dynamic, original American-designed cookers. Complete with more than 160 recipes, 100 color photographs, and as many clever cooking tips, the Big Green Egg Cookbook is a must for the more than 1 million EGG owners in the United States and a great introduction for anyone wanting to crack the shell of EGGhead culture.

    Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series)

    By Debbie Moose

    Brand: Harvard Common Press
    Hardcover (96 pages)

    Deviled Eggs: 50 Recipes from Simple to Sassy (50 Series)
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    • Used Book in Good Condition
    Product Description:
    Some say the devils you know are better than the devils you don't. Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance.Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don't have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky.If you're a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you're looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave.And if you're worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don't go rolling off the plate when you serve them.

    Ray Lampe's Big Green Egg Cookbook: Grill, Smoke, Bake & Roast

    By Ray Lampe

    Andrews
    Released: 2016-10-04
    Hardcover (160 pages)

    Ray Lampe s Big Green Egg Cookbook: Grill, Smoke, Bake & Roast
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    • Andrews McMeel Publishing
    Product Description:
    Bestselling Big Green Egg Spokeschef Ray "Dr. BBQ" Lampe has written a book specifically for EGGheads packed with more than 80 great recipes for grilling, smoking, roasting, and baking on the world's top-selling kamado-style cooker.

    Both Ray and Big Green Egg have come a long way in their 15 year relationship and it's been a wild ride! Next up is the chapter all EGGheads have been waiting for, How does Dr. BBQ set his EGG up to cook all the things he's cooked in his 30 year BBQ and grilling career? All the tips and tricks are here in the chapter called The EGG Carton. Then the book gets serious about recipes with chapters covering all the diverse things that the EGG can do. Dr. BBQ puts his spin on Grilling with great recipes like Crispy Lobster Quesadilla and the Bacon and Egg Cheeseburgers. Smoking is next with Dr. BBQ firing up classics like Dry Rubbed St. Louis Style Ribs and new ideas like Dr. BBQ's Smoked Meatball Gumbo. Baking is where you'll learn how to make Dr. BBQ's favorite Thin Crust Pizza With Italian Sausage, Summertime Zucchini Pie, and Blueberry French Toast Casserole. Last but not least is Roasting where Dr. BBQ knocks it out of the park with a Porchetta Style Pork Roast and Happy Thanksgiving Turkey.
     

    Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques

    By Eric Mitchell

    Mitchell Eric
    Released: 2015-03-24
    Paperback (224 pages)

    Smoke It Like a Pro on the Big Green Egg & Other Ceramic Cookers: An Independent Guide with Master Recipes from a Competition Barbecue Team--Includes Smoking, Grilling and Roasting Techniques
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    • Smoke It Like a Pro on the Big Green Egg Other Ceramic Cookers An Independent Guide with Master Recipes from a Competition Barbecue Team Includes
    Product Description:

    Make the Best Barbecue Out There

    In Smoke It Like a Pro, barbecue pitmaster, Eric Mitchell, teaches you how to smoke, grill, roast, cure, fry and sear unbelievable, melt-in-your-mouth barbecue dishes that will blow your competition out of the water and make you the talk of the block.

    He is a certified Kansas City Barbeque Society judge and was the director of the New England Barbecue Society for three terms. He has competed at both the Jack Daniel's World Championship Barbecue Invitational and the American Royal Invitational using his seven Big Green Eggs®. With his help, you'll learn to make barbecue staples like a perfectly seared steak and competition-worthy smoked pulled pork. Plus, you'll get one-of-a-kind showstoppers, like Eric's MarylandStyle Pit Beef, Coffee-Encrusted Lamb Chops and Bourbon Moxie® Meatballs. Along the way, Eric walks you through the ins-and-outs of the Big Green Egg® and other ceramic cookers, sharing lessons that will improve every meal you cook outdoors.

    The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard

    By Jennifer Trainer Thompson

    STOREY
    Paperback (192 pages)

    The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmers  Markets, Local Farms, and Your Own Backyard
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    • Pet Supply
    Product Description:
    Fresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes. 

    The Unofficial Big Green Egg® Cookbook: The Complete Guide To Charcoal Smoking, Grilling And Roasting Secrets & More Than 500 Tried & True Recipes ... Big Green Egg® Cookbook Series) (Volume 1)

    By Jensen

    Cooking With A Foodie
    Paperback (278 pages)

    The Unofficial Big Green Egg® Cookbook: The Complete Guide To Charcoal Smoking, Grilling And Roasting Secrets & More Than 500 Tried & True Recipes ... Big Green Egg® Cookbook Series) (Volume 1)
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    Product Description:
    This popular kamado-style grill and smoker resembles a giant green egg and has taken the grilling enthusiasts by storm. It has become a massive hit among grill-loving people because of its unique cooking capabilities. If you own a Big Green Egg, this unofficial cookbook will help you maximize its culinary potential. Get your springtime grilling ideas going with The Unofficial Big Green Egg Cookbook, the complete guide to charcoal smoking, grilling and roasting. We have collected more than 500 tried and tested recipes that will truly make you and your guests happy and satisfied. This comprehensive cookbook is for anyone who loves grilling, or just loves to eat grilled food. Just got your Big Green Egg? Discover new tricks and recipes that will show your wife that buying the Big Green Egg is worth it. And if you're a woman, you'll be so proud of your man after seeing what he will be able to do with this grill. If you're an EGGhead who wants to test the highest potential of your Big Green Egg, this cookbook is for you, too! This cookbook contains many cooking tips. It is filled not only with 500 recipes but also with best practices, secrets and EGGspert advice on how to use the Big Green Egg. It has instructions that are detailed, with mouth-watering pictures that would empower you to start grilling right away. The Unofficial Big Green Egg Cookbook will bring out the possibilities of cooking, baking, grilling, stewing, and smoking your favorite recipes. From delicious appetizers, flavorful kebabs, corn and veggies, steaks, soups to baked goods and desserts. Want to cook something for your vegetarian friends? Want to show off the juiciest pulled pork you've ever tasted? We have everything that will bring out the celebrity chef in you. With this cookbook, there's no need to worry about what to cook when you have surprise guests. Just open the cookbook and choose any of the exciting recipes that you want to showcase. Enjoy tasty and satisfyingly good recipes. Experience the benefits of owning the Rolls Royce of grills and smokers.

    Egg: A Culinary Exploration of the World's Most Versatile Ingredient

    By Michael Ruhlman

    Little Brown and Company
    Released: 2014-04-08
    Hardcover (256 pages)

    Egg: A Culinary Exploration of the World s Most Versatile Ingredient
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    • Little Brown and Company
    Product Description:
    In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.

    For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.

    A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book.

    Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

    The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night

    By Teri Lyn Fisher

    Ten Speed Press
    Released: 2015-03-03
    Hardcover (176 pages)

    The Perfect Egg: A Fresh Take on Recipes for Morning, Noon, and Night
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    • Ten Speed Press
    Product Description:
    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.

    America's Restaurant Recipes

     
     


     
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