In Eggs, Diane Toops offers a fascinating tour of egg history and lore, looking at how the eggs significance has represented the preoccupations of the cultures that consume it.

Table of Contents

• Introduction: Walking on Eggs
• 1 What Is More Perfect than an Egg?
• 2 The History of Eggs
• 3 No Eggs, No Cuisine
• 4 Eggs in American Cuisine
• 5 Bringing Eggs to Market; or, Handle with Care
• 6 Which Came First – the Chicken or the Egg?
• 7 Hatching the World from an Egg
• Recipes
• Libum
• Custarde
• Egg-Pye, or Mince-Pye of Eggs
• Buttered Eggs à la Martha Washington
• Soufflé à la Rothschild
• Angels Food Cake
• A Rich Cake
• Preparation des Oeufs Brouilles
• Chocolate Soufflé / Mousse Cake
• Mayonnaise
• Pound Cake
• Omelette Paysanne
• The Devil Made Me Do It
• Hoppelpoppel
• Mama Mary's Potato Salad
• Marshall Field's Recipe for Rich Scones
• Waffles
• Original Nestlé Toll House Cookies
• Full of Hot Air – Vegetable Soufflé
• Crème Brûlée
• Julia Child's Hollandaise Sauce
• Egg Lemon Soup (Avgolemono)
• French Macaroons
• French Butter Cream Filling
• Select Bibliography
• Associations and Websites
• Photo Acknowledgements