• The Good Egg



The Good Egg

More than 200 Fresh Approaches from Breakfast to Dessert


From the publisher

The only comprehensive book on egg cookery, The Good Egg artfully describes the many uses of one of cooking’s most essential and healthful ingredients. Beginning with basics, such as how to make perfect scrambled eggs, and continuing on to sandwiches, soups, pastas, quiches, souffles, and delectable meringues and cakes, Marie Simmons’ book lives up to its name.

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The Good Egg

Selected contents

All Books

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice