Nilsson (Ramen, 2017) gives readers lots of ideas for cooking with eggs, a humble but workhorse ingredient packed with protein, compiling many tips and techniques for perfecting fried, boiled, poached, and scrambled eggs, and suggesting many other ways to cook them. Besides classics like omelets and eggs Benedict, there’s shakshuka, several variations on Scotch eggs, and many desserts, such as crème brûlée. As Nilsson provides readers with the knowledge to cook eggs in every way possible, step-by-step photos in each recipe show what to expect during the process. Another useful feature is an explanation of how to make meringue properly, including the different preparations, such as Italian meringue. The book is a great resource for cooks of all ages and levels (especially egg-lovers, of course!). Standout recipes include chorizo Scotch eggs, Spanish tortilla, and miso and sesame ramen.

– Holly P. Skir, Booklist

With full-color, full-page photos of finished dishes throughout, "Eggs: All Day, Every Way" is thoroughly 'kitchen cook-friendly' in organization and presentation. An ideal and unique resource for planning and executing egg-themed menus suitable for any and all dining occasions, both formal and informal, "Eggs: All Day, Every Way" is especially and unreservedly recommended for personal, family, and community library Specialized Cookbook collections.
 

– Midwest Book Review

In this charming and comprehensive monograph, Nilsson (Ramen) takes readers on a world tour of egg-centric recipes. It opens with in-depth how-tos, accompanied by helpful step-by-step photos, on frying, scrambling, boiling, and making meringues and emulsions. For brunch, there’s classic eggs Benedict (on home-made brioche)—followed by riffs featuring mushroom and fennel, and salmon with dill-horseradish-hollandaise—and an Instagramable egg baked inside half an avocado. Other recipes span the globe, including Chinese tea eggs, Korean bibimbap, Spanish tortilla, salads Nicoise, various types of ramen, and huevos rancheros. Oto, a Ghanaian dish of sweet potato, red onion, and soft-boiled eggs, is often served at celebrations, while chawanmushi, a Japanese steamed-egg custard, is reminiscent of a “savory creme brulée.” (There is also a recipe for creme brulée.) Nilsson nods to her native Sweden with the decadent pelle janzon, or toast topped with raw beef tenderloin, roe, and raw quail egg, and includes fun tips throughout (one can spin an egg to determine if it has been hard-boiled). Desserts and drinks, including raspberry marshmallows and eggnog, round things out. Colorful design, appetizing photography, a friendly tone, and clear instructions support this surprisingly wide-ranging collection. It’s sure to inspire home cooks to crack some shells. (Mar.)

– Publishers Weekly