I freakin’ love eggs. There are few things in the world that can’t be improved by putting an egg on it. I mean, what’s sexier than a runny egg yolk? I love them on toast, on hash browns, on burgers, on nearly anything. I even convinced my husband to let us get two chickens just so I could have fresh eggs any time I want. It was a brilliant idea.
When I saw that Teri Lyn Fisher and Jenny Park from Spoon Fork Bacon were doing an egg book, I knew I had to check it out! The Perfect Egg is everything I hoped it would be. The photos are just as beautiful as you’ve come to expect from these two, the recipe headers are personal and endearing, and the variety of recipes is truly awesome.
There’s a bit of background knowledge about eggs, some tips on basic egg preparations, and a whole host of recipes for breakfast, lunch, dinner, and dessert. The recipes range from simple and familiar to complex and exotic. There are way too many things I want to try.
The first thing I hit up was the Harvarti & Dill Popovers. I’ve always loved the idea of popovers but have never tried making them because I don’t have the required pan. But since I had fresh dill in my fridge and this book gives an adaptation for making them in a regular muffin pan, I decided to give them a go.
They turned out pretty great for my first try at a dish that is known to be finicky. The only thing I’d change would be to hold back on the added salt just a bit. Cheeses can definitely vary quite a bit in saltiness, so I say, taste your cheese first before adding any extra salt to your batter.
If you’re an egg lover, I’d definitely recommend picking up a copy of The Perfect Egg. It’s pretty awesome!
*I received this book from Blogging for Books for this review.
- 3 tablespoons butter, melted and cooled slightly
- 1/4 shredded Havarti cheese
- 1 tablespoon minced fresh dill
- 2 eggs
- 1 cup milk
- 1 cup all-purpose flour
- Preheat your oven to 450 and brush the inside of 8 cups of your muffin pan with the melted butter. Be sure to get complete coverage.
- Mix together the cheese and dill and set aside.
- In a small mixing bowl, whisk together the eggs, milk and remaining melted butter until combined. Add the flour and gently but quickly stir it in with a wooden spoon or rubber spatula. A few lumps are okay.
- Put one scoop of batter into each prepared muffin cup then add a fat pinch of cheese and dill to each one. Top up each muffin cup with the remaining batter.
- Bake your popovers at 450 for about 15-16 minutes, then lower the oven temperature to 350 and bake for an additional 10-11 minutes until your popovers are brown and puffy.
- Allow the popovers to cool in the pan for about 5 minutes, then carefully remove and serve warm.
- Make your life easy and cut your dill with scissors.