Eggs: 50 Tried & True Recipes

by Julia Rutland

Overview

Create wholesome meals with this egg-themed cookbook, featuring 50 recipes complemented by full-color photographs of each dish.

Whether you prefer your eggs fried or scrambled, boiled or poached, you’ve undoubtedly enjoyed the distinguishable taste of the yolk paired with the whites’ mild flavor. Packed with protein, eggs are the perfect breakfast food—yet we can make them an integral part of every meal.

Eggs is a cookbook by Julia Rutland that features 50 recipes—from beverages and breads to soups and entrees—for cooks who enjoy great flavor. The author is a professional writer, recipe developer, recipe tester, food stylist, and television/media demonstrator, so you can be certain that every dish is a crowd-pleaser! The book’s full-color photography adds to the enjoyment of cooking. Plus, an introduction to the types of eggs along with basic tips on cooking eggs help to ensure that you always prepare them just right.

Inside you’ll find:

• 50 recipes—tested and tasted by the author, a professional food stylist
• Breakfast, breads, entrees, sides, and more
• Full-color photography from a professional food photographer
• BONUS: Introduction to egg types and basic tips for cooking eggs

We love eggs because they remind us of eating around the table with family, of baking with parents and grandparents. Add Eggs to your cookbook collection, and take your egg-based dishes to the next level of flavorful goodness.

Product Details

ISBN-13:	9781647552336
Publisher:	Adventure Publications, Incorporated
Publication date:	10/11/2022
Series:	Nature's Favorite Foods Cookbooks
Sold by:	Barnes & Noble
Format:	eBook
File size:	17 MB
Note:	This product may take a few minutes to download.

About the Author

Julia Rutland is a Washington, DC-area writer, recipe developer, and master gardener whose work appears regularly in publications and websites such as Southern Living magazine, Coastal Living magazine, and Weight Watchers books. She is the author of Discover Dinnertime, The Campfire Foodie Cookbook, On a Stick Cookbook, Blueberries, Squash, Apples, Foil Pack Dinners, and more. Julia lives in the DC wine country town of Hillsboro, Virginia, with her husband, two daughters, and many furred and feathered friends.

Read an Excerpt

Fried Buffalo Eggs
Makes 6 servings

Similar to Scotch eggs but without the meat, these snacks are fun and very filling. Cut them into quarters to make an interesting topper for a salad. Prepare eggs that are a little less cooked than usually desired. The second cooking in the hot oil will cook the center even more. The triple process of battering the eggs—flour, egg, panko—is a hassle but needs to be repeated so the entire surface of the egg is heavily coated. Add more egg or panko to the bowl, if necessary.

Ingredients:

• 1/4 cup all-purpose flour
• 2 large eggs, lightly beaten
• 3/4 cup seasoned panko
• 6 soft- or hard-boiled eggs, peeled
• Vegetable oil
• Buffalo Sauce (recipe below)

Place flour in a shallow bowl. Place beaten eggs in a separate shallow bowl. Place panko in a third shallow bowl.

Roll boiled eggs in flour and dip in beaten eggs, allowing excess to drip off. Roll in panko. Dip panko-coated boiled eggs again in beaten eggs and roll again in panko, making sure the surface is well and thickly coated.

Pour oil to at least 2 inches deep in a deep fryer or saucepan, and heat to 350°. Cook coated eggs, in batches, for 2 to 3 minutes, turning if necessary, until golden brown. Drain and serve with Buffalo Sauce.

Buffalo Sauce: Combine 1/4 cup butter (melted), 1/4 cup hot sauce, 1 teaspoon apple cider or white vinegar, 1/4 teaspoon Worcestershire sauce, and a pinch of garlic powder in a small bowl. (Recipe may be doubled and stored in the refrigerator up to 1 week.) Makes 1/2 cup.

Table of Contents

Acknowledgments

Introduction

About Eggs

Beverages, Breads, and Breakfast

Appetizers, Soups, and Salads

Entrees and Sides

Sweets

Index

About the Author