- Megan Bingham
Inexpensive, protein-rich, and easily cooked: the egg. The egg has been one of the most valuable foodstuffs since the Prehistoric Age. Bird eggs have been used and consumed wherever birds (mostly chickens) are domesticated. “Scrambled eggs” originated in 17th-century France. They pair well with acidic fruit juices, and “dried eggs” first developed during the 19th century and were used predominantly for soldiers in World War II. Why are they so popular? Eggs work in both sweet and savory meals, including many baked goods such as cakes and pies.
Teri Lynn Fisher and Jenny Park, authors of the food blog Spoon Fork Bacon, have released a cookbook presenting popular egg recipes from cultures across the world. The Perfect Egg features breakfast, lunch, snack, and dinner dishes that are delicious and different: from Blackberry-stuffed French Toast to Hot and Sour Soup, as well as an easy Lemon Curd tart to multiple variations on deviled eggs and breakfast quiche. The Perfect Egg has over 70 fresh and modern takes on how to use eggs in any nutritious meal, especially for springtime.