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.
Teri Lyn Fisher and Jenny Park sign copies of The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night at Omnivore Books on Food on Sunday, March 15 from 3-4pm. Free.
Reprinted with permission from The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night by Teri Lyn Fisher and Jenny Park, ©2015. Published by Ten Speed Press, an imprint of Random House LLC. Photographs copyright ©2015 by Teri Lyn Fisher. Please purchase The Perfect Egg through our affiliate links with Amazon and IndieBound or at your local bookshop.
In college, I would make the short trek from Los Angeles to Palm Springs to join my uncle, his family, and my grandparents for Thanksgiving. After stuffing ourselves with turkey and fixings, we would turn in early. In the morning, we would awaken to my cousin Will, busy in the kitchen, proudly making his version of toad in a hole for everyone. Because my ideal breakfast consists of eggs over easy on toast, this new twist on that classic was intriguing. In fact, now I prefer it for the way the toast soaks up a bit of the egg while cooking. We make ours with quail eggs, sandwiched with prosciutto, tomatoes, and fresh basil.—Teri
- 8 large slices prosciutto
- 8 slices sourdough bread, each about 4 inches long and 6 inches wide
- 1⁄2 cup unsalted butter, at room temperature
- 8 quail eggs*
- 8 Campanelli or Roma tomato slices, each 1⁄4 inch thick
- 8 large fresh basil leaves
- Salt and freshly ground black pepper
*You can use chicken eggs instead of quail eggs. If you opt for that change, you’ll need to use a whole slice of bread for each egg and a 2-inch round cutter. Also use Roma, rather than Campanelli, tomato slices and more prosciutto and basil for each sandwich. You will need to cook the eggs for 7 to 10 minutes in the oven, to allow the whites to set. The sandwiches won’t be mini bites, either. Instead, they will be a fairly substantial meal.
Preheat the oven to 350˚F. Arrange the prosciutto slices in a single layer on a baking sheet and bake for 6 to 8 minutes, until shriveled and crispy. Set the prosciutto aside and raise the oven temperature to 375˚F.
Using a 3-inch round cutter, cut 2 rounds from each bread slice. Using a 1-inch round cutter, cut a round from the center of 8 of the bread rounds. Spread all 16 large bread rounds on both sides with the butter. (Discard the small centers and other bread scraps or save for another use.)
Heat a large, ovenproof skillet over medium-high heat. Place the 8 bread rounds without holes in the skillet and toast, turning once, for about 3 minutes on each side, until lightly browned. Divide the toasted bread rounds among 4 plates, placing 2 rounds on each plate. Top each round with a piece of prosciutto, a tomato slice, and a basil leaf.
Place the bread rounds with the holes in the center in the skillet and lower the heat to medium. Toast the underside for about 3 minutes, until light brown. Flip the bread rounds and crack 1 egg into the hole of each round. Transfer the skillet to the oven and bake for 3 to 5 minutes, until the whites are opaque and the yolks are still runny.
Place the egg-filled rounds on top of the prepared toast rounds. Season with salt and pepper and serve immediately.
Tip: If you don’t have round cutters, use the rim of a 3-inch glass jar or drinking glass as a template to cut the bread rounds and a 1-inch bottle lid to cut the centers.
My first taste of avgolemono soup was at a restaurant in Chicago’s Greektown, when I was feeling under the weather and craved a bowl of hot broth. From the menu description, I expected something like a lemon-scented egg drop soup. But what came to the table was a thick, creamy soup flecked with orzo and fragrant with lemon. I was completely surprised and immediately seduced. For a heartier meal, stir in shredded cooked chicken breast just before serving.—Jenny
- 4 cups chicken stock
- 1 ⁄4 cup orzo pasta
- 1 egg
- 2 egg yolks
- Grated zest and juice of 1 lemon, plus more grated zest, for garnish
- Salt and freshly ground black pepper
Pour the stock into a saucepan and bring to a boil over medium-high heat. Stir in the orzo and boil for 6 to 8 minutes, until al dente.
While the orzo cooks, whisk together the egg, egg yolks, and lemon zest and juice in a bowl until foamy and pale yellow. When the orzo is ready, pour 1 ⁄2 cup of the hot stock into the egg mixture in a slow, steady stream while whisking constantly. Lower the heat to medium-low and slowly pour the egg-soup mixture back into the saucepan while whisking constantly.
Simmer the soup gently, stirring frequently, for 8 to 10 minutes, until thick enough to coat the back of a wooden spoon. Season with salt and pepper, then ladle into warmed bowls, garnish with lemon zest, and serve immediately.
Soufflés can be intimidating—even terrifying—to make. The place most people tend to go wrong is with the egg whites. But if you follow the instructions here for whipping the whites and folding them gently into the batter—and don’t overthink what you are doing—your soufflés are guaranteed to please the fussiest French chef.
- 2 tablespoons unsalted butter, at room temperature
- 1 ⁄4 cup plus 3 tablespoons superfine sugar
- 3 ⁄4 cup whole milk
- 2 egg yolks, at room temperature
- 11⁄2 tablespoons almond meal
- Grated zest and juice of 1 orange (about 2 ⁄3 cup juice)
- 5 ounces bittersweet chocolate, melted and cooled
- 4 egg whites, at room temperature
- Confectioners’ sugar, for garnish
- Grated orange zest, for garnish
Preheat the oven to 350˚F. Generously coat four 6-ounce ramekins with the butter, then coat them with 2 tablespoons of the sugar, tapping out the excess.
Combine the milk and 1 tablespoon of the sugar in a small saucepan and bring to a simmer over medium-low heat. Set aside, off the heat.
Whisk together the egg yolks, almond meal, and remaining 1⁄4 cup of sugar for about 3 minutes, until pale yellow and fluffy. Whisk in the orange zest and juice until fully incorporated. Slowly add 3 to 4 tablespoons of the hot milk mixture into the yolk mixture in a slow, steady stream while whisking constantly. Return the yolk-milk mixture to the saucepan, return the pan to low heat, and cook, whisking constantly, for 3 to 4 minutes, until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the melted chocolate. Let the mixture cool completely.
Put the egg whites in a bowl and beat with a stand mixer or handheld mixer on medium-high speed, or by hand with a whisk, until firm peaks form. Using a rubber spatula, gently fold the whites into the chocolate-yolk mixture just until evenly incorporated and no white streaks are visible.
Divide the mixture evenly among the prepared ramekins, filling them almost to the rim. Place the ramekins in a baking pan. Pull out the center oven rack, put the baking pan on the rack, and then carefully pour hot water into the baking pan to reach halfway up the sides of the ramekins.
Bake for 15 to 20 minutes, until the soufflés have risen significantly. Remove from the oven and top each soufflé with a light dusting of confectioners’ sugar and a light grating of orange zest. Serve immediately.
Jenny Park is a graduate of Le Cordon Bleu, a food stylist, and a recipe writer. Teri Lyn Fisher is a photographer who shoots mostly food and interiors, and whose work has appeared in various print and online publications.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.