Mastering a perfectly cooked egg is a lot harder than one may think. Timing and delicacy are of the utmost importance. And if you’re a wannabe cook like me, the only way I’ve really mastered this delicate ingredient is by butchering it into a scramble. Luckily, the ladies from Spoon Fork Bacon have come out with an ah-mazing cookbook, The Perfect Egg, that sheds a fresh light on the typical breakfast go-to. With simple styling and easy-to-follow recipes, this cookbook makes cracking the code to the perfect egg as approachable as it is beautiful!
From decoding different egg varieties to whipping up the staple sauces (from mayo to creme anglaise!) and mastering recipes for breakfast, dinner and everything in between, you will learn something from this book. For starters, try your hand at nine varieties of deviled eggs – just in time for Easter! For the more adventurous, bring Parmesan Popcorn Puffs or Herb and Cheese Macarons to the next potluck.
But beyond the basics, the most mind-blowing recipes in this book are the most eye-opening – starting with the question: eggs for dinner? Why not?! Because after drooling over the Poached Yolk-Stuffed Ravioli and the Roasted Bone Marrow, you’ll seriously rethink eggs from morning to night. And the best part? You can buy 18 eggs for under $5 and have a field day in the kitchen.
We’re going to leave you with our favorite deviled egg recipe from the book, sure to impress everyone this Easter weekend.
Sautéed Shallot + Pancetta Deviled Eggs
12 hard-boiled eggs
6 tablespoons mayonnaise
2 1/2 teaspoons Dijon mustard
1 teaspoon white wine vinegar
1/4 teaspoon salt
pinch of granulated sugar
2 tablespoons unsalted butter
3 tablespoons minced shallots
2 tablespoons crumbled cooked pancetta
smoked paprika for garnish
Prep your boiled eggs per usual – cutting lengthwise, scooping insides and mixing mayonnaise, mustard, vinegar, and seasoning until no lumps remain.
Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Heat until butter begins to brown. Add 3 tablespoons minced shallots and saute for 3 minutes, until barely translucent.
Mix shallots and 2 tablespoons crumbled cooked pancetta into the yolk mixture and serve!
images and recipe c/o The Perfect Egg