The Fresh Eggs Daily cookbook : over 100 fabulous recipes to use eggs in unexpected ways / Lisa Steele.

Enhanced descriptions from Syndetics:

Discover new and exciting ways to incorporate fresh eggs into your cooking and baking. With the ever-increasing price and scarcity of eggs these proven, delicious, and protein-rich recipes are the best way to make good use of your precious eggs.

Lisa Steele, fifth-generation chicken keeper and founder of the popular blog Fresh Eggs Daily, knows a thing or two about eggs. And she's ready to show you just how easy and delicious it can be to make eggs a staple of every meal.

In The Fresh Eggs Daily Cookbook Lisa shares 122 of her go-to recipes with you for everything from breakfast staples to breads, sandwiches, beverages, snacks, soups, salads, pasta, cakes, pies, and condiments. You'll encounter a wide variety of both sweet and savory dishes with Lisa's unique twists including:

Eggs Benedict Classic French Trifold "Omelette" Pannukakku (Finnish Oven Pancake) Goat Cheese Frittata with Herbs Maple Bacon Scotch Eggs Egg Yolk Ravioli Baked Eggs in Butternut Squash Rings Bacon and Beet Hash Hollandaise Sauce Homemade Marshmallows Boozy Spiced Eggnog

You will also learn 17 foundational techniques for cooking with eggs and preserving methods, including:

Steaming Grilling Baking Frying Salt curing Pickling and more!

Whether you have a large backyard flock, a small urban chicken coop, or just love finding delicious local eggs, as you read The Fresh Eggs Daily Cookbook you will discover new and exciting ways to incorporate fresh eggs into your cooking and baking repertoire each and every day.

Honorable Mention for Excellence in Aesthetic Achievement in the 2022 Readable Feast Awards celebrating the best of New England Food Writing and Cookbooks.

"Fresh Eggs Daily blogger Steele lays down as many tips and recipes as her chickens do eggs in this innovative and plucky collection.... This will be hard to beat." - Publishers Weekly (Starred Review)

Table of contents provided by Syndetics

• Introduction (p. ix)
• Know Your Eggs (p. 1)
• Cooking with Eggs (p. 9)
• Basic Egg-Cooking Techniques (p. 23)
• Hard- and Soft-Cooked Eggs (p. 23)
• Poached Eggs (p. 26)
• Fried Eggs (p. 28)
• Scrambled Eggs (p. 31)
• Oven-Cooked Eggs (p. 32)
• Preserving Eggs (p. 35)
• Breakfast (p. 45)
• Brunch to Lunch (p. 79)
• Sips and Nibbles (p. 121)
• Dinner (p. 147)
• Sweets (p. 183)
• Condiments, Sauces, Fillings & Toppings (p. 251)
• Additional Resources (p. 281)
• Pantry and Kitchen Ingredients (p. 281)
• Kitchen Utensils and Appliances (p. 284)
• Caring for Your Cast-iron Skillet (p. 287)
• Acknowledgments (p. 289)
• Recipe Index by Number of Eggs Needed (p. 290)
• Index (p. 292)
• About the Author (p. 300)

Reviews provided by Syndetics

Library Journal Review

Steele (blogger of Fresh Eggs Daily and author of Duck Eggs Daily) aims to highlight the versatility of eggs in her latest book. She went from working on Wall Street to owning a bookstore and currently lives on a Maine farm where she raises chickens. Given her access to fresh eggs, it's natural that in her recipes eggs are the focus and the main ingredient, and not just for breakfast. All of Steele's recipes are easy to use; highlights include ricotta scrambled eggs, lemon fried eggs, tomato caprese quiche, and baked eggs marinara. Helpfully, Steele's cookbook starts with the basics of eggs and tips that are helpful for any cook--including nutrition, storage, cooking, and the benefits of using very fresh eggs. VERDICT This latest work from Steele will provide cooks and bakers with plenty of new ways to use eggs.--Ginny Wolter

Publishers Weekly Review

Fresh Eggs Daily blogger Steele (Duck Eggs Daily) lays down as many tips and recipes as her chickens do eggs in this innovative and plucky collection. Combining her expertise as a fifth-generation chicken keeper in Maine with inspiration from her Scandinavian forebears, she succeeds at her aim to share "unique and creative ways to use eggs" in delectable recipes that run the gamut from eggs in a hole to frothy cocktails. Eggs are baked inside roasted rings of butternut squash as a healthy way to bring together protein and veg, while a plate of egg yolk ravioli on marina sauce is made "deceptively simple" thanks to wonton wrappers. Recipe headnotes contain helpful pointers--such as dry-shaking egg whites with an acid before adding ice for optimal foam in one's lime bourbon sour, and that a turmeric-vinegar soak ensures a stunning presentation for deviled eggs. In addition to sharing basic cooking and curing techniques, she weighs in on whether fresh eggs are really better (they are) and divulges insider info on how commercial eggs are graded and coded. Most unexpected of the lot--and highly useful--is the book's recipe index listed by the number of eggs needed. This will be hard to beat. Agent: John Maas, Park & Fine Literary. (Feb.)