Totally Eggs

by Helene Siegel and Karen Gillingham

Book Overview

Perfect for people who can't seem to get enough of a favorite food. This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 0890878331
• ISBN13: 9780890878330
• Release Date: October 1997
• Publisher: Celestial Arts
• Length: 96 Pages
• Weight: 0.50 lbs.
• Dimensions: 0.3" x 4.0" x 6.1"

Customer Reviews

Eggs - ceptional!

I simply LoVe LOVE LoVe this lovely little palm-sized cookbook! And I love it so much so that I'm stuck on the very first chapter (even though I've read the whole thing cover-to-cover & verily, verily have been tempted by ALL the recipes contained therein) & YAY \o/ I'm even stuck on the very first recipe (Scrambled Eggs With Cheese, pp. 12-13), because it TURNED OUT SO WELL! (mmmmm) "Totally Eggs" has 96 pages, easy-to-read print, no index -- but it does have a simple conversion table in the back -- & is divided into 5 lovely little chapters (excluding the brief introduction) which are filled with 47 yummy recipes (of varying degrees of difficulty) from here & around the world: 1) Breakfast Babies (10 recipes) 2) Starters, Soups & Salads (8 recipes) 3) Eggs In The Afternoon (15 recipes) 4) Egg Breads & Beverages (5 recipes) 5) Sweet Endings (9 recipes) Nearly every recipe has a short, pithy intro by the author: "This is a great dish to have in your repertoire for when the cupboard is relatively bare and the wind blows cold. Its Greek name is avgolemono." (Greek Egg And Lemon Soup, p. 36) Easy-to-follow ingredient lists: -- 2 teaspoons butter -- 2 eggs -- salt & freshly ground pepper (Fried Eggs, p. 22) Easy-to-follow directions: "In a blender, process the ice to crush. Add egg, chocolate syrup, milk, and Kahlua or coffee liquer. Process until frothy, and pour into iced high-ball glasses." (Mocha Flip, p. 78) And interspersed throughout are interesting little egg tips, tricks & trivia: "A green ring on a hard-boiled egg yolk indicates the egg has been overcooked. It is not a safety problem." (p. 28) As well as quotable quotes: "The egg is to cuisine what the article is to speech. -- Anonymous" (p. 22) There are no photographs, but rather a few quaint, single-color illustrations scattered here and there. And I will admit to you that I was a little disappointed when I first received "Totally Eggs" in the mail, because I wasn't expecting such a small & no-frills book, but, as a trade-off, I HAVE been more than pleased with the high-quality, thoughtful & well-put-together content. Here's the complete recipe list (which ranges from basic to exotic & everything in between): Scrambled Eggs With Cheese Soft-Boiled Eggs With Toast Fingers Toad In The Hole Baked Eggs With Parmesan & Basil Home Egg Muffin Sandwich Poached Eggs A La Micro Spinach & Egg Garlic Toasts Fried Eggs Fried Egg Sandwich Breakfast Burritos Sans Beans Hard-Boiled Eggs Egg Salad Chutney Deviled Eggs Scrambled Eggs & Caviar Hot Egg & Bacon Salad Crab & Egg Drop Soup Greek Egg & Lemon Soup Chawan Mushi Cajun Spiced Eggs Pizza & Eggs Eggs, Onions, & Lox Asparagus Quiche Zucchini Frittata Huevos Rancheros Scotch Egg Potato Tortilla Wild Mushroom Omelet Greek Omelet Matzo Brei Faux Egg Noodles Huevos Motulenos Chorizo & Eggs Salami & Eggs Egg Bread Ultimate French Toast Classic Eggnog Totally Safe Eggnog Mocha Flip Zabaglione